Spring roll fillings

ANOTHER COMMON STREET FOOD IN ASIA WITH VARIATY OF FILLINGS OPTIONEITHER HAVE IT FRESH SPRING ROLL WHICH IS CALLED "POPIAH " OR DEEP FRIED SPRING ROLL " CHUN JUAN "

Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!

I reproduced the taste from a Vietnamese restaurant!While frying, let the rolls float around in the oil without touching them since they will stick to the chopsticks easily.The temperature of the oil should be high (180-185℃) to fry them to a crisp. (It should take about a minute or so.)If you don't like cilantro, try them with chopped shiso leaves instead. Recipe by abichi

These spring rolls are packed with vegetables and have a gyoza flavor that kids love! You can freeze them before frying, making them perfect for lunchboxes. I came up with this recipe when my kids were little, as a lunchbox side dish. Freezing them before frying made it convenient to fry them straight from the freezer on busy mornings. The kids found them easier to eat and tastier than regular gyoza, so they've become a family favorite.

I give it 2 and a half stars coconut oil wouldn't brown the rolls but tasted awesome

Basically it’s just stuffing recipe as we will use readymade sheets for preparing spring rolls the main thing u prepare @ home is the stuffing it’s like cherry on the cake if the stuffing is not tasty the sheets are just for frying .

I served with plum sauce, but use whatever you want with it.

#Cookpadramadan iftar with Huma

A good friend shared this recipe and it has been my go-to recipe everytime I need my spring roll craving fixed.

Together with ample vegetables! Use various textures and aromas to give your salad an extra twist.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

These are simple yet delicious. Paired with a peanut sauce..Use the veggies you have on hand below are the veggies I used. You may even add cooked shrimp. #springroll #vegan