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

The fresh spring rolls I had at a food stall in Vietnam were so tasty that I toyed around with various flavors to come up with the right recipe The sauce is truly delicious.Use your choice of fillings. You don't have to have all of the ingredients. I also recommend filling them with avocado or kimchi. You could also substitute leftover somen noodles for the cellophane noodles. Wrapping the fillings first in the green salad leaves prevents the wrappers from breaking apart while wrapping, and also while eating. Recipe by Tomonchicchi

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

I had leftover Genovese sauce... I also had leftover spring roll wrappers. I thought cheese would be nice with them and made spring rolls. They were quite good!Adjust the amount of cheese and Genovese sauce. If you use too much it will be difficult to handle and taste quite salty.You can fry them on a greased frying pan, or instead you can use an oven toaster without oil, for a healthier result. Recipe by John Lee Cooker

I love fresh spring rolls but I'm not too fond of sweet chili sauce...so I combined my favorite seasoning ingredients to make this delicious dipping sauce.Even people who don't like vegetables will eat them served like this, so it's a great way to try out all different sorts of vegetables.When rehydrating the wrappers, it's best if you take them out while they are still a bit firm, since the moisture in the wrapped vegetables will soften them some more and make them just right. If they are still too hard try spraying them with water using a mister or spray. You can also try lightly brushing some water on them. Recipe by Taberunba

I learned how to use spring roll wrappers like pasta for Italian oven baked dishes in a cooking class, so I used that as my inspiration.Since the flour and soy milk are added to the sautéed vegetables, you can make a béchamel sauce filling that's not lumpy. The key is to cook the flour well, and to add the soy milk little by little.The stem ends of the vegetables are packed with nutrition, so I used them instead of throwing them away. Recipe by KKD

I often make fresh spring rolls instead of salad. When I listened to all the requests of my family, this version was the result. The rice paper is simply moistened in water and used to wrap up the fillings, so it's easy. If you aren't going to slice the rolls, tuck the ends in as you roll them and they're less likely to fall apart.There are many ways of rehydrating rice paper, but I just wet it quickly in water. If it's over-soaked it becomes really hard to handle. Any tough bits will quickly soften, so until you get used to wrapping these spring rolls, it may be easier to handle the rice paper while it's still stiff. If you are only wrapping a few rolls, you can just run them under the tap! Recipe by Heartful Kitchen Rei

I used to make spring rolls with ground pork but my family was switching to vegetarian I replaced the meat to tofu.

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 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

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.