Here are recipes for both homemade egg rolls and spring rolls. You can choose based on the filling you have in mind!
Egg Rolls Recipe
Ingredients:
- 1 package egg roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked protein (chicken, pork, shrimp, or tofu)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Oil for frying
Instructions:
- Prepare the Filling: In a large skillet, heat sesame oil over medium heat. Add garlic, cabbage, carrots, and green onions. Stir-fry for 3-4 minutes until veggies are tender. Add cooked protein and soy sauce. Cook for another 2 minutes and let it cool.
- Wrap the Egg Rolls: Lay an egg roll wrapper on a flat surface, with a corner facing you. Place 2 tablespoons of the filling near the corner. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal with water.
- Fry the Egg Rolls: Heat oil in a deep pan over medium heat. Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
Spring Rolls Recipe
Ingredients:
- 1 package rice paper wrappers
- 2 cups mixed veggies (carrots, cucumbers, bell peppers, lettuce)
- 1 cup cooked shrimp or tofu (optional)
- Fresh herbs (mint, cilantro, basil)
- Dipping sauce (hoisin, peanut sauce, or soy sauce)
Instructions:
- Prepare the Filling: Julienne the veggies and chop the herbs. If using shrimp or tofu, slice them thinly.
- Soak the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds until soft. Remove and place on a clean surface.
- Assemble the Spring Rolls: Place a few pieces of each veggie, protein, and herbs in the center of the wrapper. Fold the sides over and roll tightly from the bottom up.
- Serve: Serve the spring rolls with your choice of dipping sauce.
Feel free to customize these recipes based on the ingredients you have! Let me know if you need more specific instructions or variations!
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