Every Asian culture has their own way of making a spring roll, let us teach you ours
The spring roll is widespread throughout Southeast and East Asia, though different countries may make it differently.
The basic form of spring roll is made by placing fillings on a thin dough sheet, then rolling it into a cylindrical shape. Some spring rolls are fried while some are not.
Its name is said to originate from an ancient custom called “biting spring” that takes place on the first day of spring. People would wrap raw vegetables with dough sheets to make spring cakes or spring rolls to share. This is a prayer for good health and is said to chase away bad luck. The spring roll thus acquired its name and eventually became a widespread daily snack.
200g spring roll skin
2 cloves garlic, chopped
500g bean sprout
100g mushroom, shredded
100g celery, shredded
Some ham, shredded
1 tbsp oyster sauce
1 tsp sugar
1 tbsp light soy sauce
- Heat oil and sauté garlic. Add mushroom, celery, ham and bean sprout to stir-fry until fragrant.
- Add Seasonings and stir-fry until well combined.
- Put the Filling on the spring roll skin, roll it up into cylinder. Seal the edge with water.
- Put the spring rolls in heated oil and deep-fry till golden brown.
Recipe courtesy of Best of the Best (Taste of Home 滋味在我家). Available for purchase at Popular book stores.