Spring Rolls Original Chinese Recipe

Spring Rolls Original Chinese Recipe

Authentic Chinese Spring Rolls Recipe

• I have a deep appreciation for Chinese cuisine, and I am consistently impressed by the innovative and intriguing dishes that emerge from their kitchens, offering both health benefits and delightful flavors. I plan to dedicate my pages to these culinary creations, as they are truly flavorful and succulent. Among my favorite traditional Italian dishes are spring rolls, and I have yet to meet anyone in Italy who doesn't enjoy them. They are easy to prepare, and in no time, you can have a table filled with these exquisite rolls. Please follow the 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

Preparation:

1. Slice the vegetables into strips and set them aside. Heat 3 tablespoons of oil in a wok. Once hot, add the cabbage and onion, stirring constantly until the vegetables are firm yet crunchy. Incorporate a spoonful of soy sauce and a few drops of sesame oil. Remove the ingredients and place them in a bowl.

2. In the same pan, add a small amount of oil, then add the chopped carrot. Stir continuously while cooking, adding a spoonful of soy sauce and a touch of sesame oil. Stir well and remove from the pan.

3. Apply the same method for the chopped peppers.

4. Place the minced meat in the same pan. It can be substituted with pork or chicken, or omitted entirely for vegetable-only rolls.

5. Sauté the meat over high heat. Add the bean sprouts, 2 tablespoons of soy sauce, and a dash of sesame oil, cooking for an additional 1–2 minutes. Incorporate the reserved vegetables, allowing the flavors to blend for 2 to 3 minutes before removing from heat.

6. Lay a sheet of rice paper or thin dough on a flat surface and add some filling, ensuring minimal sauce to prevent the dough from becoming too wet and tearing.

7. Fold the dough into an envelope shape and fry in ample oil. The rolls will be ready in 1–2 minutes. Place them on a kitchen towel to absorb excess oil. Serve warm with hot chili sauce and soy sauce as an appetizer. Enjoy your meal!

Buon appetito!

NOTE:

• Combine a few tablespoons of flour with a small amount of water to create a paste. Apply this mixture to the ends of the dough by hand to seal the roll, ensuring the filling remains secure. This is a straightforward technique suitable for all types of rolls. Begin the rolling process by positioning the dough in a rhomboid shape, placing the filling at the bottom. Roll the dough up to the center of the shape, then fold the left and right sides inward like an envelope. Continue rolling to the end, sealing the roll with the flour and water paste. Place the completed roll on a plate before baking.

Spring Rolls Original Chinese Recipe

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