After sharing the spring roll wrapper recipe. In this post I will share how to make spring rolls.❤️🍥

I wondered if sweet and salty gochujiang flavored tteokbokki would taste good wrapped in crispy spring rolls. When I made them, they came out just as delicious as I thought.The point is to thoroughly flavor the mochi Since making only a small amount of namul just for these spring rolls seems pointless to me, I make extra and use it the next day to make bibimbap or soup, etc. You could also make these spring rolls using leftover or store bought namul. For 10 spring rolls. Recipe by Masapandayan

I uploaded this recipe after I received a request from my friend.If you eat this too soon after making it, it will taste very acidic, so please leave it to rest overnight.To those who are limiting their sugar intake: I had to include a little brown sugar for flavor. You can omit it if you like. I used grain vinegar because it has a lower sugar content than rice vinegar. Recipe by Sumireno usagi

I make fresh spring rolls quite often in place of a salad, but store-bought sweet chili sauces are too sweet for my son, and too spicy for my daughter. So, even though they wanted to eat lots of fresh spring rolls, they couldn't!! That's why I started making my own sweet chili sauce at home. It's easy to make, so I make it every time I need it, but it can also be stored.You can finely chop the garlic instead of grating it. It's even easier if you use the tubed type of grated garlic. The sauce will thicken too much if you overcook it. If it hardens, dilute it with a little water. Adjust the spiciness and sweetness to suit your taste! Recipe by Heartful Kitchen Rei

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

None.First grill the raw end of the wrapping to grill it nicely. Recipe by Yorimichi

Nom nom nom nom~ easy n quick snacks recipe 😝

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

Try a taste of Thai Spring Rolls at your home :)

#mindaskitchen

Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets.