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Spring Rolls Original Chinese Recipe

Updated: Feb 14

  • I personally adore Chinese food, and every time I am more pleasantly surprised when I see that in their kitchen there are new and very interesting treats as healthy and tasty dishes. I intend to dedicate my pages to them because believe me, they make it really tasty and juicy. One of my favorite traditional Italian dishes are spring rolls, and I really don't know a single person who doesn't like them, at least here in Italy. They are prepared very simply and in a short time you will have a rich table of these wonderful rolls. Follow recipe.

Ingredients: simple, 45 min, 8 servings
  • 200 g minced veal

  • 2 carrots/ into thin strips

  • 1 onion/ into thin strips

  • 200 g Chinese cabbage/ into thin strips

  • 100 g bean sprouts/ into thin strips

  • 1/2 red pepper/ into thin strips

  • 8 sheets filo dough or rice leaves

  • soy sauce

  • sesame oil

  • frying oil

spring-rolls-original-chinese-recipe
Spring Rolls Original Chinese Recipe
Preparation:
  1. Cut the vegetables into strips and set aside. Pour 3 tablespoons of oil into the wok pan, when hot add cabbage and onion. Stir constantly until the vegetables are firm and crunchy. Add a spoonful of soy sauce and a few drops of sesame oil. Then take out the ingredients and put them aside in a bowl.

  2. In the same pan, add a drop of oil and fry again, add the already chopped carrot and repeat. Cook with constant stirring, add a spoonful of soybeans and a little sesame oil, stir and remove.

  3. The same procedure is used for chopped peppers.

  4. Put the minced meat in the same pan. You can easily replace it with pork or chicken, or even eliminate it completely and make rolls with only vegetables.

  5. Let the meat stew over high heat. Add the bean sprouts, 2 tablespoons of soy sauce and a little sesame oil and continue to cook for 1–2 minutes. Add the rest of the vegetables you set aside and let the flavors meld for about 2 to 3 minutes. Then remove from heat.

  6. Spread a sheet of rice or thin dough on a flat surface and put some filling in order to reduce the amount of sauce to a minimum. Thin blades can break if the mixture is too wet.

  7. Wrap the dough in an envelope and fry with plenty of oil. It will be ready in 1–2 minutes. Place the rolls on a kitchen towel to absorb the rest of the fat. Serve warm with hot chili sauce and soy sauce as an appetizer. Enjoy in your meal!

Buon appetito!

NOTE: Mix a couple of tablespoons of flour and a little water and apply to the ends of the dough with your hand and stick the roll so that the filling does not fall out, a simple trick for all rolls. When you start to roll them, place the dough in the arc of a rhomboid, at the very bottom, fold the filling, roll the roll up to the middle of the cube of dough. Then fold the left and right sides like an envelope and continue rolling, as soon as you get to the end, stick the roll with dough and water mixed in and place it on a plate before baking.

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