Spring Rolls
Spring rolls are a
rolled-stuffed wrapper filled with minced vegetables, fish, and meats.
Through the years spring rolls and egg rolls have become synonymous but
they are two distinctly different dishes. Spring rolls are wrapped
in a thin light wrapper made of rice flour and sometimes tapioca or
wheat flour and served fresh. Egg rolls are made with a thicker pastry
wrapper and typically fried. There are some steamed and baked versions
as well.
History of The Name
Originally an invention of the Chinese, Spring
Rolls "chun juan" were made from the early spring vegetable crop,
wrapped in thin crepe-like sheets and fried. This basic dish has been since adapted
by other Asian and Western cultures including Thailand, Japan and Vietnam. The Vietnamese
and Thai use the rice based wrapper that
you can find in many grocery stores and this style spring roll is typically
served fresh, not fried. Another related version is Lumpia common
in the Philippines.
tapioca-sheets
(spring roll wrappers)
Wrappers
Rice sheets -
made from rice flour, salt and water. Rice sheet
wrappers are a bit softer and more pliable when soaked. It has
been increasingly difficult to find spring roll wrappers that are made
of rice flour only. Most wrappers available today combine tapioca
flour with rice flour. The tapioca flour is used because it is
plentiful and because it adds strength to the sheets when they are
moistened.
Tapioca sheets - made from tapioca starch, rice flour, salt and
water. Tapioca sheets stay a bit more stretchy after
soaking and hold up better if your spring rolls will be sitting before
eating.
Basic Fresh Spring Roll
Recipe
12 spring roll wrappers 9"
(rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)
Method
Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it
for an hour (optional). Put the tofu slices on a nonstick cookie pan.
Add the soy sauce, trying to keep it on the tofu as much as possible.
Bake at 325 for about 45 minutes,
turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don't
have
time to bake the tofu, cut it into strips and fry it with the soy sauce
on a nonstick skillet for a few minutes, carefully turning each strip,
trying to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing
stems and crisp veins. Your lettuce needs to be on the limp side. Any
crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems. Set aside.
(If you can't get fresh mint, you can substitute fresh cilantro, but the
spring rolls will taste quite different.
Shred or grate the carrots into small pieces.
Add the the rice vermicelli into boiling water and cook until just done,
about 2 or 3 minutes. Pour into a colander, and rinse with cool water.
The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until
they are flexible (about 2 or 3 minutes). Remove the whole stack at
once, and place them on a clean wet kitchen towel, covering them with
another damp towel.
Assemble Spring Rolls
Carefully remove one wrapper and put it on another surface such as a
bamboo sushi mat or a damp towel. If you use a plate be sure to remove
the excess water between each spring roll.
Working quickly place the following fillings onto a moistened wrapper;
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice
noodles, one strip of tofu, and a few tablespoons of carrots if desired.
Quickly fold the bottom of the wrapper over the pile, fold in the sides,
and continue to roll up. Place on a plate and cover with plastic wrap.
Note: If the spring rolls are
falling apart make sure the wrapper is drained well and don't overfill
the wrapper.
Serving
Cut each spring roll in half making a diagonal cut. Serve cold or room
temperature with dipping sauce. The rolls can stay covered in the
refrigerator for at least 6 hours. They can be packed and served for
lunches and outings.
As appetizer, serve one or two per person. As a main course, count on at
least three per person.
Sweet Spring Roll Sauce
4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt
Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
slightly. Simmer, stirring for 1 minute. Stir in garlic. Serve warm or
cold.
|
