Authentic Vegetable Spring Rolls – A Great Winter Warmer
Spring rolls are one of the most popular Chinese side dishes in the world. Our liking for deep fried delicacies in this country has resulted in the spring roll becoming a staple on any takeaway menu here in the UK.
This is a collaborative post
These veggie filled, deep fried parcels have been around in Asia for centuries and, depending on which region of the continent you are from, the type of wrapper and fillings vary considerably. Veg-only spring rolls are most popular in northern and eastern areas of China, where they traditionally mix shredded cabbage with other ingredients, like carrot, cucumber, noodles and chili, before wrapping it in a very thin pastry casing and submerging it in hot oil.
Other countries in Asia, like Vietnam, Malaysia, Thailand and South Korea all have their own variations on traditional recipes, but these tasty appetizers have become synonymous with Asian cuisine and are a crucial component in any dim sum tasting menu.
Spring rolls are very fiddly to make yourself, so if you choose to order them online from a local takeaway, no-one would blame you! However, there are some simple tips and rules to follow when rolling up your homemade spring rolls like a professional.
The wrappers themselves won’t take much time at all to cook through and you want to keep them in the oil for as little time as possible, so thinly slicing the content of your spring rolls is very important. If your lack of knife skills hinder you when it comes to fine chopping, then grating the harder vegetables you wish to put into your spring rolls will work just as well.
This spring roll recipe was written by popular Chinese television chef Ching-He Huang and although she gives instruction on how to add chicken to your spring rolls, you can leave out the meat altogether, or even replace it with strips of tofu, which is a very popular ingredient in Asian cuisine.
Chinese New Year celebrations feature Spring Festivals all over the country and it’s said that this is where the spring roll was first invented. Festival visitors wanted to sample authentic Chinese cuisine on the go, so these portable little parcels were perfect for party-goers.
This second vegetable spring roll recipe combines classic Chinese produce like dried black mushrooms, bamboo shoots and bean sprouts. It may seem more complicated that the first recipe above, but the beauty of a spring roll is in its simplicity! Just gather your favourite fillings into a small pile, roll them up inside your desired casing and drop them into the oil. It really is that simple and in no time at all, you have yourself a beautiful bite-sized treat.
Disclaimer: collaborative post. Unusually, this post is not written by me and the photo comes courtesy of VK Media. Supporting brands I work with helps keep Tin and Thyme blithe and blogging.