Chinese Spring Rolls with three dipping sauces

Chinese Spring Rolls PicMonkey Image

春捲

chūn juǎn

 

Spring rolls bring back memories of Dim Sum houses in Hong Kong with delicious dipping sauces. Filled with tons of fresh vegetables and a little pork, chicken, shrimp or tofu.

I’ve been to Hong Kong several times and loved it very much, such a buzzing city. And the food!!! Everything seems to evolve around food, so a great opportunity to taste as many different things as I could, and although I did skip the fried Grasshoppers, I indulged in tons of Dim Sum and lots of Spring Rolls.

You can get Spring Rolls everywhere here in Holland but they tend to be the big collosal brick sized ones, just not right or authentic in my opinion. I prefer the little chinese spring rolls so I started making my own years ago and at least I know what’s inside them.

These are great as a party food or also as a finger food for movie night. We have them for dinner accompanied with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser. And really not as difficult as they may seem.

The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season,  add any of the following,  the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

carrots*, shredded or cut into sticks

bamboo shoots

shiitake (soaked and stem removed)

chestnut mushrooms*

cabbage, shredded*

paksoy*

sugar snap peas*,

green beans

finely sliced red bell pepper

onions*,

beans sprouts*,

peanuts,

basil,

cilantro*,

 


 

🍜 Prep time : 30 minutes

⏰ Cooking time: 15 minutes

😋 Makes : 10 medium or 20 small


INGREDIENTS SPRING ROLLS:

4 oz. rice noodles soaked

1 tbsp. vegetable oil for frying, divided

1 lb. mixed vegetables

1 tsp. grated ginger

2 cloves garlic, sliced

1 tablespoon Shaoxing wine or dry white wine

2 tbsp. soy sauce

1 tbsp. Ketjap Manis

1 tsp. Sambal Oelek or more

1 teaspoon sesame oil

black pepper, to taste

2 tsp. Boemboe Sate (seasoning) see Chicken Saté 

 

For the meat or tofu:

  • 8 ounces ground pork/chicken or scrambled tofu
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine or white wine
  • 1 tbsp. black bean sauce
  • ¼ teaspoon white pepper

For wrapping:

1 package 8″ square spring roll wrappers 

  • 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
  • Canola, peanut or vegetable oil, for frying

DIPPING SAUCES; 

Sate Sauce:

Sticky Red Chili Sauce:

  • 1 tbsp. Lemon juice
  • 1 tbsp. honey or agave if vegan
  • 1 tbsp. sambal oelek
  • 4 tbsp. Ketchup
  • 1 tsp. sesame oil

Mix all the ingredients in a bowl.

Garlic Lime Cashew Sauce:

  • 1/2 cup raw cashews, soaked in boiling water for one hour, drained
  • 1/4 cup water or more
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice, or to taste
  • 1 tbsp. aple cider vinegar
  • 1 tsp. maple syrup
  • 1 heaping teaspoon tahini
  • 1 small garlic clove
  • 1 teaspoon garlic powder
  • 1/2 tsp. onion powder
  • salt and pepper, or to taste

Mix in a high speed blender until smooth.

INSTRUCTIONS SPRING ROLLS:

  1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
  2. Heat a large frying pan or wok, add half the oil.
  3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
  4. Put the pan back on the heat and add the remaining oil.
  5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
  6. Place into the bowl with the rice noodles.
  7. Toss everything together.
  8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
  9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
  10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
  11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
  12. Heat the  oil in a large wok or saucepan over a medium heat.
  13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  14. Serve with the dipping sauces.

Enjoy!

Myra XO

Chinese Spring Rolls14.jpg

Chinese Spring Rolls12.jpg

 

……..and remember, sharing is fun!

12 thoughts on “Chinese Spring Rolls with three dipping sauces

  1. annika says:

    They are so perfect and look perfectly delicious… I’ve always been scared to try making spring rolls but as I always prefer homemade, I guess I have no choice but to try this out.

    • The Cooking spoon says:

      Thank you so much, I know it may seem a bit daunting but trust me, If I can do it so can you. It’s easier that what one might think but once you’ve made the first it becomes easier and easier

  2. Tracey O'Brien says:

    Yum, yum, yum! I love spring rolls. And I particularly love the sound of the garlic lime cashew sauce. Can’t have a spring roll without being able to dip it! Gorgeous post, Myra.

    • The Cooking spoon says:

      Thank you tracey, love me some spring rolls. And I have this thing with sauces so I figured at least three, right? 😊

  3. carolinehelbig says:

    This looks/sounds so good. The garlic lime cashew sauce is particularly interesting and would probably go well with a number of dishes (maybe sauteed shrimp or scallops?) Thanks!

    • The Cooking spoon says:

      Thank you so much Caroline, I use the garlic lime cashew sauce as a dressing for salads quite often too and depending how thick you make it, it’s great for dipping or like you mentioned with shrimp or scallops too.

    • The Cooking spoon says:

      Thank you Ronit. I’m glad you like them. I love sauces so that’s part of the fun for me. 😀

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