How to Make Spring Rolls
When warm weather brings a bounty of colorful vegetables to the market, it's time to learn how to make spring rolls, featuring the season's finest produce. From bright orange carrots to verdant green onions, spring rolls can offer such a gorgeous rainbow of colors they're almost too pretty to eat! Contrary to popular belief, there isn't just one type of spring roll. Flip through a stack of Asian cookbooks and you'll find the term is wide reaching. In Vietnam, spring rolls often feature a translucent rice paper stuffed with pork, shrimp or tofu and various fresh herbs and vegetables; however a fried version featuring rice paper (referred to as an egg roll) is common as well. Taiwan also has fried and non-fried spring rolls, filled with meat and pre-cooked vegetables. China's spring rolls--commonly called egg rolls--are usually on the sweeter side. When deep-frying spring rolls, be sure to use a neutral-tasting oil, such as peanut or canola; also be sure to keep a deep-fry thermometer on hand to regulate the temperature of the oil. For a healthier version, brush rolls lightly with oil or cooking spray and bake in the oven until golden-brown and crisp. No matter how you make them, don't forget a dipping sauce.
-Hey everyone, I'm Judith. Well, today, I'll be showing with you one of my favorite appetizers, light and crispy egg rolls. So, what you'll need to prepare this is nonstick cooking spray; 2 teaspoons of toasted sesame oil or canola oil, today we'll be using sesame oil; 8 ounces of lean pork loin cut into half inch pieces or ground pork; today, we'll be using lean pork loin; 1/2 a cup of chopped red sweet pepper; 1 teaspoon of grated fresh ginger or quarter teaspoon of ground ginger, we'll be using ground ginger; 1 clove of garlic, minced; 3/4 cup of finely chopped bok choy or Chinese cabbage, we'll be using bok choy; 1/2 cup of chopped canned water chestnuts; 1/2 cup of coarsely shredded carrots; 1/4 cup of sliced green onions; 1/4 cup of bottled light Asian sesame-ginger vinaigrette; an 8 egg roll wrappers. Alright, so, there's a few steps for this, but it's well worth it. So, in a large skillet net to us, we're gonna get it a medium heat and we're gonna add in our oil to that. Let that get nice and not and then we're gonna add in our pork, our garlic and our ginger. Now, we're using pork loin, which we've cut into half inch pieces. Obviously, if you're using ground pork, that works fine too. So, in goes the pork; the garlic, the minced garlic goes in there too. The sweet pepper goes in here too; and our lovely ground ginger. So, lots of fantastic Asian flavors in there. So, we're gonna cut that unto the pork is done and no longer pink about 4 minutes. As our pork is cooking, we preheated our oven to 450 degrees Fahrenheit, and on a baking sheet right here, we sprayed it with some cooking spray. So, that is ready to go, so you can set that aside. So, our pork is just about done. It's been about 3 to 4 minutes in there. It's no longer pink, all cooked through. So, now we're gonna add in the remainder of our ingredients. So, in goes the bok choy or the chinese cabbage if you're using that, the carrots, and this is all gonna give a lovely freshness to the egg roll. The green onions in there too, and rolled a chestnuts, the sea vegetables, which is just gonna give it a really nice crunch. Now, if you're using ground pork, make sure to drain any excess fat from the pan before you add in all these other ingredients. So, give that a good stir, and we're gonna cook that for about another minute, and look at that really beautiful, colorful, lots of different textures there with the chestnuts, the sweet peppers, the pork, that is looking like a great filling, and so last, but not the least, let's add in our sesame ginger vinaigrette, really, really beautiful flavors and that is just gonna go in there, so we'll give that a good stir, fantastic. An egg roll is commonly eaten in Vietnam and in Chinese cuisine as well, really delicious and I love to use them as an appetizer when I'm throwing little parties. Okay, that is looking good. So, once all that is in there, we're gonna let it cool slightly, and then we'll get egg roll wrapping. So, once our pork mixture is cooled slightly. It's now time to wrap our egg rolls. So, we have our egg roll wrap here, which you can get at most super markets and in the ethnic section, and what we gonna do is just lay it flat on your board with one of the points towards you. Now, let's get a small spoonful of our mixture and just below center, more towards you, we're gonna put in a little bit like that, there. Now, for the wrapping, we're gonna take this point and fold it over, and make sure it nice to fold it over like so. Then, we're gonna take the sides, and we're gonna fold it like a little envelop, so one side over the other, and then we're just gonna take it and warp. So, all the way to the other side, and for the last point, let's just put a little bit water there, so it sticks. So, now we're gonna put that seam side down onto your baking sheets. So, let's do another one. We're gonna repeat this with all of our egg wrappers. Now, be careful because obviously. These egg wrappers are very, very fine. They rip easily, so just be nice and careful with them when you're wrapping. So, little bit of the mixture, not too much because you don't want it to rip. Pointed edge over the mixture, get that sealed, get those edges sealed and wrap one side, wrap the other and then fold until you get to other side, wrap the other, and then fold until you get to the other side, and once you get to the last remaining point, got a little bit of water onto there to seal it, seam side down onto our sprayed baking sheet. Alright, so, we're gonna repeat with the rest of our egg roll wrappers. So, our egg rolls are all wrapped up. We place them sea side down on our baking sheet, and now what we wanna do is just spray the tops and the sides with a little bit of cooking spray, and this will prevent them from burning when we put them in the oven. Alright, so they're gonna go into the oven at 450 degrees Fahrenheit for about 15 to 18 minutes until they are nice golden brown. Well, we've taken our egg rolls from out of the oven. They been in there for about 15 minutes and as you can see, they are light, crispy, golden brown just as we want them. So, let them cool before you serve, but that is it. Serve it with a little bit of that sesame ginger dressing always works well. So, that's how you make light and crisp egg rolls.
What You'll Need
- Nonstick cooking spray
- 2 teaspoons toasted sesame oil or canola oil
- 8 ounces lean pork loin, cut into 1/2-inch pieces, or ground pork
- 1/2 cup chopped red sweet pepper
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 3/4 cup finely chopped bok choy or Chinese (napa) cabbage
- 1/2 cup chopped canned water chestnuts
- 1/2 cup coarsely shredded carrot
- 1/4 cup sliced green onions
- 1/4 cup bottled light Asian sesame ginger vinaigrette
- 8 egg roll wrappers
Step By Step
Preheat oven to 450 degrees F. Line a large baking sheeet with foil; lightly coat with nonstick cooking spray; set aside. For filling: In a medium nonstick skillet, heat oil over medium-high heat. Add pork, sweet pepper, ginger, and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally. If using ground pork, drain off fat. Add bok choy, water chestnuts, carrot, and green onions to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates. Stir in vinaigrette. Cool filling slightly.
For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
Place egg rolls, seam sides down, on the prepared baking sheet. Coat the tops and sides of the egg rolls with nonstick cooking spray. Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp. Cool slightly before serving.
Per Serving: cal. (kcal) 167, Fat, total (g) 4, chol. (mg) 22, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 10, vit. A (IU) 1846.43, vit. C (mg) 15.94, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 3.55, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 282, Potassium (mg) 185, calcium (mg) 30.29, iron (mg) 1.62, Starch () 1.5, Lean Meat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet