Spring rolls made easy: A homemade Asian delight for any time

Spring rolls, a popular appetizer in Asian cuisine, particularly in China and Vietnam, are known for their crispy texture and tasty fillings. They come in both meat and vegetarian varieties. Homemade spring rolls taste significantly better than store-bought ones, and the process of making them is both straightforward and fulfilling.

Traditionally, spring rolls are deep-fried to achieve their characteristic crispiness. However, lighter options, such as baked or raw versions, which retain flavour and crispiness without excessive oil, are gaining popularity. They can also be prepared in an air fryer. A crucial component is rice paper, which becomes pliable and ready for wrapping after soaking.

Due to their resemblance to gold bars, these tightly wrapped bundles of joy—be they Vietnamese chả giò, Filipino lumpia, or Thai po pia tod—are sure to delight many celebrating the Lunar New Year this week. Spring rolls are at their best when hot and fresh, offering a superior taste compared to reheated supermarket versions, and the Chinese versions are easy and enjoyable to make at home.

Ingredients:

• 115 grams of ground pork, chicken, turkey, shrimp, soy meat, or tofu (see step 1),
• 6 grams of dried shiitake mushrooms or other Chinese mushrooms (see step 2),
• 1 teaspoon of fresh ginger, peeled and grated,
• 2 garlic cloves, peeled and crushed,
• 140 grams of Napa cabbage or other cabbage,
• 56 grams of carrot,
• 56 grams of bamboo shoots or bean sprouts,
• ½ tablespoon of neutral oil, plus additional for deep frying, e.g., soybean oil,
• 1 teaspoon of Chinese five-spice powder,
• 1 tablespoon of oyster sauce,
• 1 teaspoon of light soy sauce,
• ¼ teaspoon of sesame oil,
• 2 tablespoons of chopped scallions or Chinese chives,
• 8 spring roll wrappers, plus a few extras (defrosted if necessary)

You can substitute pork with ground chicken or turkey, small shrimp or finely chopped shrimp (defrosted and dried if needed), rehydrated soy ground meat, or tofu, which will absorb the other spices well, so there's no need to overdo it with salt and pepper.

Soak dried shiitake mushrooms in warm water for about 20 minutes, or while you prepare the other ingredients. Tough wood ear mushrooms are also suitable, as is a mix of wood ear and shiitake mushrooms. Alternatively, you can use 56 grams of fresh mushrooms, coarsely chopped and sautéed in a hot, lightly greased skillet until the moisture evaporates.

Meanwhile, finely grate a teaspoon of fresh ginger and peel and crush the garlic. Remove the core from the Napa cabbage (or substitute with Savoy or green cabbage if needed), and finely chop the leaves to get about 140 grams. Wash and grate the carrot, and cut the bamboo shoots into strips, or leave the bean sprouts whole if using them.

Drain the soaked mushrooms, reserving the soaking liquid, and coarsely chop them. Heat neutral oil in a pan, fry the ginger and garlic for a minute, add the five-spice powder, and fry for 30 seconds. Add the mushrooms and other vegetables, as well as about two tablespoons of the reserved mushroom soaking liquid (or water, broth, or rice wine), and add tofu if using it instead of meat.

Let the vegetable mixture simmer uncovered until the liquid evaporates and the vegetables are tender. Add the oyster, soy, and sesame oils, and cook for another minute. Mix with the pork if using, fry until cooked through, and then remove from heat. Once completely cooled, mix with the chopped scallions or chives (Chinese chives are crunchier and more intense than European ones).

Spring roll wrappers are easily found in the frozen section of most large supermarkets or from Asian food specialists. Defrost them before use, keeping them sealed in the package. Place one wrapper on a clean work surface with one corner facing you. Cover the remaining sheets with a damp cloth to prevent drying out and keep a bowl of cold water on hand.

Place about two teaspoons of filling in a rectangle just below the centre of the wrapper, leaving a gap at each end, then fold the bottom over the top of the filling. Roll this up to the middle of the sheet, then fold the sides over the top, moistening them slightly with water to stick. Moisten the top corner, then roll tightly. Repeat with the remaining wrappers and filling.

Cover raw spring rolls with a damp cloth until you are ready to cook (alternatively, freeze them on a tray in a single layer until firm, then transfer to a bag for easier storage and deep fry from frozen). Add oil to a wok or large pan to fill it one-third full and heat to 177°C (or when small bubbles form around a chopstick dipped into the pan).

Fry the spring rolls in batches of three or four for about five minutes each, turning occasionally until golden and crispy on all sides, and then remove and drain on kitchen paper. Serve hot with dipping sauces such as black vinegar and chili oil, sweet chili sauce, or Worcestershire sauce mixed to taste with soy sauce and a little sugar.

Spring rolls can be filled with a variety of ingredients, from ground meat and vegetables to seafood. Tofu versions are also popular among vegetarians. Thanks to their versatility, spring rolls are an excellent choice as a snack or part of a larger meal, served with different sauces.

Making spring rolls at home allows for experimenting with fillings and spices, making them perfect for social gatherings. It's worth trying different variations to discover your favourite flavour combinations that are sure to delight guests.