Spring rolls: An Entry Light and Crispy 

The spring rolls have a rich and varied history in gastronomy in asia. It is believed that its origin dates back to ancient China, where they were prepared during the celebration of the Lunar New Year, symbolizing the arrival of spring with its cylindrical shape and gold reminiscent of the gold bullion. With time, this recipe is extended to different regions of Asia, adopting unique variations in Vietnam, Thailand and the Philippines. While there are fresh versions and steam, the version that is fried, it has become a classic of street food and restaurants from around the world. 

Beyond their delicious taste and crunchy texture, the spring rolls, fried have the advantage of being incredibly versatile. You can fill them with a combination of meat and vegetables, adapting to different tastes and preferences. In addition, the fry, you get a golden crust and crunchy which makes them irresistible, perfect as an appetizer or entry at any special occasion. 

Ingredients for the Spring Rolls 

For the rolls: 

• 12 sheets of dough to spring rolls (can be used filo dough or wheat) 

• 200 g of pork or chicken minced 

• 1 carrot grated 

• 1 cup cabbage, finely chopped 

• ½ Cup bean sprouts 

• 2 cloves garlic, minced 

• 1 tablespoon soy sauce 

• 1 teaspoon sugar 

• 1 teaspoon sesame oil 

• 1 teaspoon of grated ginger 

• Salt and pepper to taste 

• 1 egg, beaten (to seal the rolls) 

• Vegetable oil for frying 

For the sauce: 

• 3 tablespoons sweet and sour sauce or sweet chili sauce 

• 1 tablespoon rice vinegar 

• 1 teaspoon honey 

• 1 teaspoon soy sauce 

• 1 tablespoon water (to adjust the texture) 

Preparation 

1. Prepare the filling: In a large skillet, heat a little olive oil and saute garlic and ginger until they release their aroma. Add the meat and cook until golden brown. 
2. Add the vegetables: Incorporate the carrot, cabbage and bean sprouts. Cook for a few minutes until softened. Add the soy sauce, sugar, sesame oil, salt and pepper to taste. Remove from the heat and leave to cool. 
3. Assemble the rolls: Place a dough sheet on a clean surface. Add a portion of the stuffing in the center, fold the sides inward and roll up firmly. Seal with a little beaten egg. 
4. Fry the rolls: Heat enough oil in a frying pan or deep fryer to 180°C. Fry the rolls in batches until golden and crispy. Drain on absorbent paper. 
5. Prepare the sauce: Mix all the ingredients together in a bowl until you get a homogeneous texture. 
6. To serve: To accompany the rolls with the sauce and enjoy. 

Nutritional information per serving (approximate) 

• Calories: 180 kcal 

• Protein: 9 g 

• Fats: 8 g 

• Carbohydrates: 20 g 

• Fiber: 2 g 

Benefits of the Spring Rolls, Fried 

Although they are more lenient in comparison with the spring rolls fresh, the spring rolls, fried still provide benefits when prepared properly: 

• Crunchy texture and golden: Cooking in hot oil creates a housing crunch that makes them irresistible. 

• Versatility in the filling: Can be adapted to many different ingredients, from vegetarian options to combinations with seafood. 

• Satisfaction guaranteed: Its combination of beef, vegetables and spices provide a delicious bite and satisfying. 

Variations of Spring Rolls 

1. Spring rolls-Fresh (Version Not Fried) 

This is the vietnamese version known as Gỏi cuốn, where ingredients are wrapped in rice paper hydrated in warm water, without the need to fry. It is typically filled with shrimp, chicken, rice noodles, lettuce, and fresh herbs, and served with peanut sauce or hoisin sauce. 

2. Spring rolls with Seafood 

For a more gourmet, you can add, shrimp, squid or even crab crumbled to the landfill. These ingredients provide a taste for more sophisticated and pair perfectly with sweet and sour sauces or ginger. 

3. Spring rolls, Vegetarian or Vegan 

Substitute meat for tofu marinated shiitake mushrooms, purple cabbage and shredded carrots. This version is light, full of fiber and perfect for those looking for an option without products of animal origin. 

4. Spring rolls Baked 

For a healthier alternative, in place of frying the spring rolls, can be baked to 200°C (392°F) for 15-20 minutes, turning them half of the time so that they are crisp on all sides. 

5. Spring rolls with Spicy Flavor 

Add chili powder, salsa, sriracha or sliced jalapeno into the filling to give it a touch spicy. You can also serve with a sauce made from hot pepper or a mayonnaise with sriracha. 

Tips and Recommendations 

• Choose a good mass: If you use filo dough or wheat, make sure that it is fresh and not too thick in order to achieve a crispy texture without being heavy. 

• Prevents the filling to have too much moisture: If the filling ingredients, they drop a lot of water, the rolls can be left loose or break. It is advisable to drain the vegetables before they are refilled. 

• Seal well the rolls before frying or baking: To avoid open when cooking, use a little beaten egg or water at the edges of the dough before closing them. 

• Controls the temperature of the oil: To avoid absorbing too much oil, deep fry the rolls to 180°C (356°F). If the oil is too cold, the rolls will become greasy; if it is too hot, they will burn on the outside and remain raw on the inside. 

• Accompanied with the ideal sauce: Depending on the version, you can opt for the peanut sauce, hoisin sauce, sweet and sour sauce or a mixture of soy ginger and garlic. 
• Serve immediately: Rolls fried foods are best when they are freshly made and crunchy. If you need to save them, recaliéntalos in the oven to keep the texture. 

Conclusion 

The spring rolls, fried they are a delicious and versatile that combines flavors of traditional asian with a texture that is irresistible. Whether as a snack, accompaniment, or main dish, always a hit at the table. Do you dare to prepare it at home? ¡Tell us in the comments what is your favorite version!