Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together.Because the filing is well-seasoned, you don't need dipping sauce.You might feel that the filling is not enough, but it's to enjoy the crispiness of the shells.Add meat and vegetables to your liking. Recipe by kazz72

Tender on the inside, crunchy and delicious on the outside. It is a bit of a step, but I make a large batch and freeze the leftovers to have as a side dish for the next dinner. It's also a hit at home parties!#Japanesefood #Japanesecuisine #washoku #CA2025

This is my husband's favorite dish.My mother taught it to me when I was learning domestic tasks before getting married.Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

I made my husband's favourite spring rolls easily at home.Note 1: It might be mentioned on the package how to separate the spring roll wrappers one at a time, but divide 1/3 potions first and then slowly peel each wrapper one at a time.Note 2: When deep frying, the oil might splatter if the filling is still hot. Make sure cool the filling down to avoid popping out.You can also add bamboo shoots but please cut into the same size as other ingredients. Recipe by Demingo

This is a recipe for my mother's spring rolls. I'm posting it here so I don't forget it!Wait until the filling absorbs the flavors of the seasoning and cools before you wrap them into spring rolls!A filling of potatoes, ham, and cheese mixed with mayonnaise would be delicious too. Recipe by Kouchanno mi

I would like to share my pro recipe for spring roll. You can arrange what your prefer ingredients with this seasonings !!

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

It takes time to deep fry the spring rolls, so I decided to make them with fried vegetables adding no meat to pan fry them. It's easier to cook and you'll have less washing up to do afterwards!Please adjust the flavor according to your taste. You can also change the ingredients to anything you have at home like celery or tuna. Recipe by masakoaust

Spring rolls taste great with bamboo shoots.If the filling has too much moisture, the spring rolls will burst easily, so be sure to thoroughly absorb the moisture with the bean thread noodles. Recipe by Pukuttopukumaru

I used to help make these when I was little, so it is a memorable recipe for me.I made the flavor mild so you can gobble these up. The ingredients are thickened with potato starch flour, so they won't fall apart. It's easier to wrap, and easy to eat. Please feel free to add bamboo shoots, spinach, or whatever you have available at home. For 10 rolls. Recipe by LaLaHappy1