Spring Rolls in 3 Easy Steps

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.If the fillings have too much water content then the spring roll wrappers will tear easily and the oil will spit more, so please soak up any excess moisture with katakuriko. If you wrap the fillings while they're still too hot, the spring roll wrappers could get damaged so please make sure to let them cool sufficiently. Recipe by Yuuyuu0221

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

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.-You can use any kind of pork, but I personally recommend coarsely chopped shreds (offcuts) of pork.-Make sure the filling is cooled down before you wrap it up.-It tastes good without any sauce, but you can serve with ponzu sauce if you'd like (says my boyfriend). For 10 spring rolls. Recipe by Joma

This is a very easy recipe for spring rolls. I chose to use chicken and carrot in an Indonesian style of recipe and I combined with the vietnamese dipping sauce.

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

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.

I make these when I feel like eating spring rolls. It is very easy, so please give it a try.Cut the Japanese leeks and chicken as thinly as possible. You can enjoy many different variations. It is very tasteful if you mix in cheese or thinly sliced Shiso leaves. Dip the freshly fried spring rolls into salt or Ponzu sauce (citrus based soy sauce) and enjoy. Recipe by Hitoko2012

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

#superbowlThis Spring Roll recipe is crisp on the outside with a juicy chicken and vegetables filling. You can fill the spring roll wrappers with anything you’d like. For vegetarian or vegan, just ommit the meat. Spring Rolls are usually served with Sweet and Sour Sauce, you can either make your own or buy Thai sweet chili sauce.

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

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

These delicious spring rolls don't contain too many ingredients, but they are nice and crunchy. When it's just me and my two daughters home for dinner, I don't cook any rice and I just make lots of these raw spring rolls. Since I always have a lot of different sauces on hand, we never get tired of the flavor. Plus we can take in lots of nutritious vegetables, so it's completely satisfying.Lettuce is more crispy and will tear through the spring roll skins. It's best to use a leafy lettuce such as red-leaf lettuce, bouquet lettuce, or pleated lettuce, but if you only have regular lettuce, blanch it quickly or slice into somewhat wide strips. This will give a nice crunchy texture when wrapped and eaten. Recipe by Heartful Kitchen Rei