Spring rolls with chicken easy recipe. Spring rolls

Oriental culinary specialists have a signature dish - spring rolls. If you love tasty and healthy food, then be sure to include this dish in your diet.

To make delicious spring rolls, you need to properly prepare the dough.

Ingredients:

salt - 0.5 tsp;
wheat flour - 310 g;
vegetable oil - 2 tbsp. spoons;
water - 310 ml.

Cooking:

Salt the flour. Pour in water and knead the dough. Add oil and knead again.
Place in a container and fill with water so that the mass is completely covered. Leave for four hours in the room.
Drain excess liquid. Knead the dough. At this stage, it is better to use a combine.
Heat up the pan well. Its temperature should be 100 degrees. Take the dough in your hand and throw it on its surface. Scroll and tear. The film remaining on the surface of the pan is a pancake necessary for rolls. Bake for a minute. Remove from the pan and cover with a towel.

If the dough sticks to your hands and not to the pan, the temperature is too high. Cool the surface for about a minute between pancakes each time.

What sauce to serve with

You can buy ready-made sauce for spring rolls: plum, hoisin, chili, sesame paste, lemon-ginger. Or cook it yourself, Teriyaki sauce is popular for this dish.

Ingredients:

ginger - 1 teaspoon;
starch - 3 teaspoons;
water - 0.4 cups;
honey - 1 tbsp. spoon;
cane sugar - 0.4 cups;
wine vinegar - 1 tbsp. spoon;
olive oil - 1 teaspoon;
garlic - 2 cloves;
soy sauce - 0.5 cups.

Cooking:

Take a grater of the finest grinding. Grind ginger and garlic cloves. Mix with all other products.
Place on fire and boil for six minutes. Cool down. Place in a glass dish and cover tightly with a lid.

Spring roll toppings

In rice pancakes, you can wrap the filling:

mushroom;
meat;
vegetable;
fish;
from rice noodles;
from seafood;
from fruits or berries.

But this is not the whole list. Depending on your imagination, you can create a variety of combinations of fillings. They even make it with beans and soy cheese. It is customary to serve not only fried, but also raw.

Spring rolls with shrimps

The dish is suitable for seafood lovers. Thanks to the products included in the composition, it turns out to be very useful.

Ingredients:

rice paper - 10 sheets;
mint;
shrimp - 20 pcs.;
cilantro - 25 g;
salad - 10 sheets;
wheat germ - 55 g;
rice noodles - 160 g;
carrot - 2 pcs.

Cooking:

Boil the shrimp. Clean and cut lengthwise.
Pour boiling water over rice noodles and leave for five minutes. Rinse and set aside.
Carrots and cabbage will be needed in the form of straws.
Take a large container and fill with warm water. Drop a sheet of rice paper. Hold for seven seconds. It should become soft. Put on a dish.
Place some rice noodles, vegetables, wheat germ and chopped greens on the edge. Make a turn and place some shrimp halves. Roll to the center of the sheet. Wrap the side parts inward and twist to the very end. Repeat the process with all sheets.

Cooking with Rice Paper Chicken

Rice paper rolls can be tried not only in a restaurant, but also cooked at home.

Ingredients:

vegetable oil for deep fat - 0.5 liters;
rice paper - packaging;
green onions - 35 g;
soy sauce - 1 tbsp. spoon;
carrot - 1 pc.;
basil - 15 g;
chicken breast - 1 pc.;
cilantro - 35 g;
fish sauce - 1 tbsp. spoon;
garlic - 1 clove;
Chinese cabbage - 0.5 head;
ginger - 1 root.

Cooking:

Cut chicken meat into small pieces. The size should be like a pea. Chop the white part of the green onion. Grate garlic clove and ginger root. Slice the carrot. Shred the cabbage.
Pour oil into a frying pan and heat up. Put in the ginger, garlic and onion. Stir. Add chicken after two minutes. Fry until the chicken pieces are done. Pour in the oyster sauce. Mix and remove from fire. Transfer the roast to a plate.
Pour oil into a skillet and heat up. Place vegetables. Fry and pour soy sauce. Stir and remove from fire.
Mix two roasts with cilantro and basil. Dip rice paper one sheet at a time in warm water until softened and spread on a flat surface. Put the filling on the edge and wrap in a roll.
Deep fry the blanks for two minutes. Serve rolls sprinkled with chopped green onions.

Vegetable spring rolls

Delicious and healthy vegetable rolls will help diversify the diet of vegetarians and people who follow a healthy lifestyle.

Ingredients:

red cabbage - 55 g;
rice paper - 10 sheets;
mint;
cucumber - 1 pc.;
cilantro;
avocado - 1 pc.;
basil;
carrot - 1 pc.

Cooking:

Chop vegetables, avocados and herbs.
Dip a sheet of paper in warm water and hold for a while. Take out and put on a dish. Arrange the vegetables on the edge and roll up the roll. Repeat with the remaining sheets.

Healthy quinoa spring rolls

Spring rolls made of rice paper will serve well as a snack on the festive table.

Ingredients:

rice paper - 10 sheets;
hot chili sauce - 1 teaspoon;
quinoa - 160 g;
cilantro - 20 g;
olive oil - 1 tbsp. spoon;
cucumber - 2 pcs.;
water - 2 cups;
honey - 2 tbsp. spoons;
carrot - 1 pc.;
red bell pepper - 1 pc.;
lime - 1 pc.;
soy sauce - 3 tbsp. spoons;
nut paste - 125 g.

Cooking:

Heat the oil in a frying pan and fry the quinoa. It will take three minutes. Pour in water. Boil. Cover with a lid and sweat for a quarter of an hour. The liquid should be absorbed.
Cut vegetables. You need a thin straw.
Pour two tablespoons of soy sauce into the nut paste. Add hot chili sauce, juice from half a lime and honey. Stir. If the mass is too thick, it can be diluted with water.
Pour the juice from half a lime and a spoonful of soy sauce into the quinoa.
Dip the rice leaf in warm water and hold until soft. Lay out on the table.
Place some quinoa, chopped greens and some chopped vegetables on the edge. Roll up to the center. Fold over the edges and twist to the end.

Fried spring rolls

Rice paper is sticky, so the rolls are fried in a large amount of oil, which is preheated.

Ingredients:

curry;
rice paper - 10 sheets;
olive oil;
celery - 0.5 root;
cabbage - 0.4 fork;
turmeric;
carrot - 1 pc.

Cooking:

Using a Korean-style grater, chop the celery and carrots. Fry in a skillet in oil.
Shred the cabbage. Send to the pan and fry for five minutes. Sprinkle with spices.
Dip the sheet in warm water. Hold until soft. Put the filling on the edge and roll up the roll.
Pour oil into a frying pan and heat up. Place the blanks and fry for two minutes on each side. Serve fried rolls with sauce.

Smoked salmon recipe

Smoked fish gives a special flavor to the appetizer.

Ingredients:

rice paper - 6 sheets;
basil;
Beijing cabbage - 6 sheets;
sesame - 1 tbsp. spoon;
smoked salmon - 90 g;
cucumber - 1 pc.;
carrot - 1 pc.

Cooking:

Cut salmon into six pieces. Cucumber and carrots will be needed in thin strips.
Soften a sheet of paper in warm water. Lay out on the table. Cover with a leaf of Chinese cabbage. Put a piece of salmon on the edge. Carrot and cucumber. Roll to center. Bend the sides to the center and twist the roll to the end.
Repeat the process with the remaining products.

Vietnamese spring rolls

This variation will appeal to all lovers of Asian cuisine. Deep-fried blanks are immediately served on the table.

Ingredients:

cottage cheese - 2 tbsp. spoons;
crab sticks - 4 pcs.;
sunflower oil - 150 ml;
rice paper - 4 sheets;
salt - a pinch;
cucumber - 1 pc.

Cooking:

Slice the cucumber into strips. Place the leaf in warm water and hold until soft. Move to a dish. Put a crab stick, a small spoonful of curd cheese and a couple of strips of cucumber on the edge. Twist. Repeat the process with the remaining products.
Heat the oil and fry the workpieces.

How to cook a sweet dish

A sweet treat that kids will love.

Ingredients:

banana - 1 pc.;
rice paper - 4 pcs.;
powdered sugar - 2 tbsp. spoons;
curd cheese - packaging;
orange - 1 pc.;
pear - 1 pc.

Cooking:

Soak rice sheets in water and place on a flat surface.
Pour powdered sugar into the cheese and mix. Spread over the surface of the sheet.
Cut fruit into strips and place on a sheet. Form rolls.

Vermicelli "Funchoza" - 45 g

Green onions - 1 bunch

Sunflower oil - 3 tbsp.

Rice paper in sheets

Cooking instructions

Asian spring rolls are becoming very popular not only in their homeland. Some modern housewives have begun to cook this amazing and peculiar rice paper dish more often than ordinary stuffed pancakes. Thin crispy rolls with meat filling will suitably fit into the buffet table, and also perfectly complement the festive menu as an unusual snack.

To prepare fried spring rolls with chicken, you will need skinless breast fillet, green onions, carrots, Funchoza green bean vermicelli, round sheets of rice paper, seasonings and minced meat additives to taste, odorless sunflower oil and any spicy Asian sauce. We settled on ginger bell pepper sauce.

First, the filling is prepared, as for ordinary stuffed pancakes. The breast must be twisted in a "large" meat grinder or chopped with a knife.

Ready minced chicken is seasoned with salt and pepper. You can add your favorite spices.

Finely chop the carrots or run them through a vegetable cutter.

Mix the main ingredients until a homogeneous minced meat.

Funchoza is poured with boiling water for 2-3 minutes before use, and then cut with scissors. We send the finished bean vermicelli to the minced meat and mix everything again.

We take the first sheet and spread it on a flat dish filled with warm water.

To prevent the paper from curling, lower it to the bottom, holding it with your fingers. We do it very quickly, because in a few seconds the hard circle will turn into a soft and rather sticky pancake. We advise you to transfer sheets of rice paper to the mat after 5 seconds of soaking in water, while they are still not very soft - this will facilitate stuffing.

We collect a small amount of the filling in a long flat cutlet and put it at the very bottom of the rice leaf sent after the water to the bamboo mat.

We wrap it like cabbage rolls, but first we fold the circle along with the minced meat in half.

Choose the length of the roll as you wish. The main thing is that the filling is well hidden inside.

Put the finished rolls on a special dish at a small distance from each other. Rice rolls tend to stick together.

Fry the spring rolls in hot sunflower oil on both sides for no more than 7 minutes. Rice paper bubbles slightly during cooking - this is normal. If desired, the rolls can be dusted with flour (for a crispier crust).

We remove the rolls from the pan and immediately bring them to the table until the crust has gone limp.

Rice pancakes stuffed with minced chicken and spicy ginger sauce are simply irresistible.

Chicken spring rolls disappear from the serving dish as quickly as they are cooked. Bon appetit!

www.iamcook.ru

Recipe: Spring Rolls - with Chicken and Vegetables

chicken breast - 400 gr;

Bulgarian pepper - 0.5 pcs;

frenchose - 50 gr;

soy sauce - 100 ml;

Chinese chili sauce - to taste;

vegetable oil - 30 ml

To be honest, spring rolls, as such, did not make a strong impression on me. For my taste, they are fresh on their own. Therefore, for myself, I noted that the filling must be well flavored with arbitrary sauces and spices.

I used chicken as a filling, after cutting it into slices and marinating in soy sauce. Salt if necessary and add spices to taste.

Marinated fillet fried in vegetable oil

Pour frunchoza with warm water and leave to soak for 5 minutes.

Then fold the frenchose on a sieve and cut into segments of arbitrary length.

Since the noodles themselves have no taste, they must be “enriched” with any sauce. I added sweet and sour sauce, quite spicy in taste (pictured)

Cut vegetables into strips.

Dip the rice paper one by one in a bowl of water for a few seconds and spread out on a moistened board.

Spread prepared filling on rice paper

Roll up rice paper as you normally would roll pancakes

Ready-made spring rolls can be fried in oil (according to my experience: they absorb quite a lot of oil during frying) And of course, additional sauce must be served with spring rolls.

If you do not have any sauce, you can mix soy sauce, rice vinegar and finely chopped ginger.

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Spring rolls with chicken and vegetables

Cut the chicken fillet into small, thin sticks.

Peking cabbage, celery stalk, peeled from coarse fibers, peeled carrots and sweet peppers, chop into thin strips. Mince the garlic.

Place the rice noodles in a bowl, cover with warm water and leave for 10 minutes, then drain in a colander and let the water drain completely.

Lightly fry the garlic and thinly sliced fresh ginger in a frying pan or wok in a small amount of vegetable oil. After a minute, skim the ginger and garlic out of the oil with a slotted spoon, and then place the chicken pieces in the pan. Fry, stirring, until the meat is cooked. Transfer the fried chicken to a plate.

Add vegetables to the pan and fry for just a few minutes - the vegetables should remain crispy. Add some sesame oil for flavor.

Return the chicken to the pan with vegetables, sprinkle with fresh chopped herbs and mix. Cut the rice noodles into pieces of 10 centimeters and mix with the filling. Season with vinegar and soy sauce.

Dip the rice paper sheets one by one in a bowl of warm water for about 5-10 seconds to make them elastic.

Transfer the sheet to a work surface. If the dough sticks to the work surface, place it on a damp towel. Put 1-2 tbsp in the center of each sheet. filling, tuck the near edge of the sheet.

Then tuck the side edges of the sheet and roll up the roll. Moisten the top edge of the roll with water so that it sticks better.

Spring rolls in this form are already ready to eat, but if you want, you can deep-fry the rolls until a crust forms. To do this, heat a sufficient amount of vegetable oil and fry on both sides. Make sure the spring rolls do not touch each other. Serve spring rolls with sauce to taste: Vietnamese spicy Sri Racha sauce, sweet chili sauce, peanut sauce. You can make a simple spring roll sauce using 2 parts light soy sauce, 2 parts rice vinegar, 1 part cooking wine, and 1 part finely minced ginger.

www.gotovim.ru

Spring rolls. The best cooking recipes

Spring rolls are a wonderful appetizer of Thai-Vietnamese origin. Rice envelopes with various fillings can be cooked for dinner, served at the festive table or taken with you on a picnic with friends.

Rice paper, in which the filling is wrapped, nowadays can be purchased not only on the Internet or in a specialized store, but also in a regular supermarket in the neighborhood. Of course, you can cook the dough for spring rolls yourself, but this is a very long and laborious process. To begin with, you will have to grind rice grains into flour, mix it with water and spices to taste. The resulting mixture will need to be applied to the fabric and dried in a water bath. It is much easier to buy ready-made rice sheets and cook a delicious and satisfying meal. How to cook chicken spring rolls (recipe):

When the spring rolls are ready, deep-fry them and serve with sweet and sour sauce, sprinkled with green onions.

Traditionally, this dish can be dry, fried, baked or soaked. Serve spring rolls as a separate appetizer or as an addition to soups and salads. If you want to give the dish a special flavor, then use rice paper with additives such as coconut milk, chili, dried shrimp or bananas. Unfortunately, you are unlikely to find similar products in the nearest store, so refer to specialized sites for information. In the meantime, we suggest you read how to make special spring rolls. Shrimp Rice Roll Recipe:

Serve the finished dish with your favorite sauce.

Prepare this wonderful summer snack for yourself and your loved ones. We are sure that you will like crispy vegetables fried in fragrant oil and wrapped in transparent rice paper. Spring rolls with vegetables are prepared as follows:

Serve with spicy or sweet chili sauce.

Before you start wrapping the filling in sheets, make sure the rice paper is intact. The contents are laid out closer to the edge, wrapped from the bottom, and then the middle is covered with the side parts, twisting it into a roll. Use our advice when you cook smoked salmon and asparagus rolls. Recipe:

Rolls without frying

Meet another easy summer snack option with fresh vegetables. The recipe for making these rolls is very simple:

Cucumbers and carrots cut into thin strips.
Cut the avocado pulp into slices.
Tear the romaine lettuce into small pieces with your hands.
Soak the rice sheets until soft in warm water, lay them on a clean surface and place the filling in the center. Add cilantro leaves to it, roll up the rolls and put them on a dish.

Serve the appetizer with your favorite sauce.

Rolls with pork and shrimps

This tasty and satisfying dish will perfectly satisfy your hunger and please you with its unusual taste. How to cook meat spring rolls (recipe):

Cut 200 grams of pork into very small pieces, and boil 150 grams of shrimp in salted water.
Cut 100 grams of champignons arbitrarily, chop carrots and cabbage into thin strips.
Heat up the wok, add a little oil to it and fry the meat on it until cooked. At the very end, add mushrooms, vegetables and chopped garlic. Fry foods together for several minutes over high heat.
Put the shrimp in a pan, mix with the rest of the products, and then remove from heat.
Dip the rice sheets in water, place them one by one on a bamboo napkin, fill each one with stuffing and wrap.

Cut the rolls diagonally and serve with soy ginger sauce.

Conclusion

Making spring rolls is a lot of fun. Experiment with toppings and sauces, coming up with original flavor combinations.

First, the filling is prepared, as for ordinary stuffed pancakes. The breast must be twisted in a "large" meat grinder or chopped with a knife.

Ready minced chicken is seasoned with salt and pepper. You can add your favorite spices.

Finely chop the carrots or run them through a vegetable cutter.

Mix the main ingredients until a homogeneous minced meat.

Funchoza is poured with boiling water for 2-3 minutes before use, and then cut with scissors. We send the finished bean vermicelli to the minced meat and mix everything again.

We take the first sheet and spread it on a flat dish filled with warm water.

We collect a small amount of the filling in a long flat cutlet and put it at the very bottom of the rice leaf sent after the water to the bamboo mat.

We wrap it like cabbage rolls, but first we fold the circle along with the minced meat in half.

Choose the length of the roll as you wish. The main thing is that the filling is well hidden inside.

Put the finished rolls on a special dish at a small distance from each other. Rice rolls tend to stick together.

We remove the rolls from the pan and immediately bring them to the table until the crust has gone limp.

Rice pancakes stuffed with minced chicken and spicy ginger sauce are simply irresistible.

Chicken spring rolls disappear from the serving dish as quickly as they are cooked. Bon appetit!

With the light hand of English-speaking restaurateurs abroad, spring rolls are called rolls made of rice paper, in which the filling is wrapped. In our country, this dish with Vietnamese roots is sometimes also called pancakes, which I cannot reconcile with: the difference here is not even at the conceptual level, but at the intuitive level. One way or another, spring rolls really look like small pancakes, only the dough itself and the fillings significantly differ from what we used to call pancakes. Standard toppings are vegetables, bean sprouts, mushrooms, noodles, pork, chicken or seafood flavored with Asian sauces, herbs and spices. Soy sauce and rice paper can be bought at large supermarkets or any market that has Koreans, the rest is easy to prepare at home.

Spring rolls with chicken and vegetables

2 servings

1 pack of rice paper for spring rolls

1 chicken breast
1 garlic clove
1 piece ginger root or galangal
1 carrot
1/2 Chinese cabbage
1 tbsp oyster or
1 tbsp
small bunch of cilantro, basil and green onions

0.5 l. vegetable oil for frying

Cut the chicken breast into small pieces the size of a pea or so, finely chop the white part of the green onion, chop or finely grate the garlic and, and cut the carrots and cabbage (if you don't have Chinese, take the regular one) into thin strips.

In a wok or a heavy skillet that holds heat well, heat some vegetable oil, add the garlic, ginger and onion, stir and immediately add the chicken breast. Fry, stirring constantly, for 1-2 minutes, until the chicken is completely cooked, then pour in the oyster sauce, stir again and remove the wok from the heat after a minute.

Transfer the chicken to a separate container, heat again, add vegetables, quickly fry, add soy sauce, mix and remove from heat. Like all wok manipulations in general, this should be done at maximum heat so that the meat is quickly fried and the vegetables retain their crunchiness. Combine vegetables and chicken, add chopped cilantro and, and mix well.

Dip rice paper one leaf at a time in warm water for 15-20 seconds to make it soft, lay on a flat surface, put one tablespoon of filling on each leaf, and wrap it in a roll.

It is important that the paper is not torn and the roll is hermetically sealed, otherwise the hot oil will get inside and the steam will explode the spring roll from the inside. To do this, the filling is compactly spread on the part of the “pancake” closest to itself, retreating 3-4 centimeters from the edge, wrapped from the bottom, then cover the middle with the side parts, and tightly twisted into a roll.

When you've done this with each roll, heat the oil in a wok and deep-fry the spring rolls for a couple of minutes. Serve the spring rolls topped with thinly sliced green onions, with or sweet sauce.