Selection of recipes for useful spring rolls

Crunchy spring rolls with fresh vegetables and greens are the perfect summer snack. Prepare such a treat is simple, and you can serve it separately, and in salads, and soups.



In China, this dish is made on New Year’s Eve, known as the Spring Festival. Hence the name of the dish (spring - "spring" in English).

Popular in Japanese, Chinese, Singaporean, Vietnamese and Indonesian cuisine spring rolls are not relatives (as many mistakenly think) Japanese sushi rolls.



These are rather pancakes made of thin rice paper, in which all sorts of fillings are wrapped. From meat and seafood to fruits, vegetables and cheese.



Suitable paper can be found on the shelves of domestic supermarkets or cook yourself. In dry form, it is hard and brittle, but if it is soaked in water, it becomes elastic.

There are unspoken rules that are used by experienced cooks. Give the dish an additional crunch due to juicy vegetables.



Cut all the ingredients in thin stripes. Pre-roast solid vegetables, meat and seafood. Don't spare herbs and greens.



Serve the spring rolls raw or roast in butter. You can cut the roulette flat. This will make the appearance of the dish more aesthetic and will show the filling of seafood, meat or vegetables.

Spring rolls with vegetables

The ingredients

• 10 sheets of rice paper
• cucumber
• avocado
• carrot
• cabbage
• basilica
• cilantro
• mint

Preparation

1. Cut cucumbers, avocados and carrots with a thin straw. Spray the cabbage. Wash and dry the greens.
2. Pour warm water into a large plate. Put a sheet of rice paper in it. Wait a few seconds for it to turn soft.
3. Put the sheet on the cutting board.
4. Wrap the roll from yourself to the center, folding the sides inside (like doves or headers).
5. Serve spring rolls with soy sauce, chili sauce or teriyaki.
6. Bon appetit!

Spring rolls with shrimp

The ingredients

• 10 sheets of rice paper
• shrimp
• salad
• rice noodles
• carrot
• cabbage
• wheatgrass
• cilantro
• mint

Preparation

1. Clean the finished shrimp and cut along into two parts.
2. Put rice noodles in a bowl, pour hot water and leave for 5-6 minutes. Wash it with cold water and put it aside.
3. Cut the carrots and cabbage with straw.
4. Pour warm water into a large plate. Put a sheet of rice paper in it. Wait a few seconds for it to turn soft.
5. Put on the edge of the leaf some vegetables, greens and rice noodles. Turn around and put some halves of shrimp.
6. Turn the roll to the end.
7. Serve whole or cut in half.

Spring rolls with crab sticks

The ingredients

• rice-paper
• crabsticks
• pepper-carrot
• cucumber
• soy sauce
• garlic
• sour cream

Preparation

1. Wash, clean and grind vegetables with a thin straw.
2. Cut the crab sticks along into 4 pieces.
3. To refuel, mix sour cream and soy sauce. Add the crushed garlic.
4. Pour warm water into a large plate. Put a sheet of rice paper in it. Wait a few seconds for it to turn soft.
5. In the center of the leaf, place a vegetable filling and strips of crab sticks. Fill the filling with gas.
6. Roll the rolls. The upper edge of the rolls is wet with water for gluing.
7. Bon appetit!