04 Aug How to Make Fresh Spring Rolls at Home
Here are step-by-step instructions for making delicious, fresh spring rolls from Contributing Writer & Editor of Food52, Lindsey-Jean Hard:
It’s easy to buy pre-made fresh spring rolls from your favorite takeout joint or highfalutin grocery store. Yes, it’s a fast meal that you can feel good about eating, but every time you grab them in their overpriced, oversized plastic coffins, you have to convince yourself that this is a better option than making them yourself. You’re worried it’ll be too hard: that you won’t be able to to seal them properly, or you’ll have little stacks of julienned vegetables falling out of both ends, or you’ll end up with misshapen amoeba-like rolls that threaten to take over your countertop.
Don’t be nervous. You can, and should, make spring rolls at home. For starters, it’s fun — you get to customize them with whatever fillings your heart desires. Use as many different vegetables as you want. Add tofu, shrimp, or even pork. Think about adding noodles, like rice vermicelli or soba noodles. Eschew cilantro in favor of mint. It’s your roll; make it your own. Wrapping fresh spring rolls is easier than you’d think, and it’s fine if the first couple wrappers rip or the finished rolls are a little lumpy. Once you get the hang of it, you’ll be churning them out by the dozen.
A linguistic note: These also moonlight as summer rolls, rice paper rolls, Vietnamese spring rolls, salad rolls — the list goes on. Spring rolls can be fried too, but then they are no longer called fresh spring rolls, and are referred to as fried spring rolls, or simply, spring rolls. The one thing these are not: egg rolls. Egg rolls are generally fried and made with flour-based wrappers.
There are a number of different methods for working with rice paper wrappers, but here’s how we make a closed-end roll…
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