{"id":8121,"date":"2016-01-19T21:43:32","date_gmt":"2016-01-19T21:43:32","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=8121"},"modified":"2023-05-19T15:22:03","modified_gmt":"2023-05-19T22:22:03","slug":"spring-rolls","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/spring-rolls\/","title":{"rendered":"Spring Rolls &#8211; COLLECTION"},"content":{"rendered":"<p>See also: <a href=\"https:\/\/www.grandpacooks.com\/recipes\/asian-dipping-sauce\/\"><strong>Spring Roll Dipping Sauces<\/strong><\/a><\/p>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\">I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.&nbsp; You might guess that pork is difficult to come by in a Muslim country,&nbsp; so I created a more vegetarian option.<\/p>\n<p>Saying SPRING ROLL is kind of like saying CASSEROLE.&nbsp; There are many ways to make great spring rolls.&nbsp; Here are many options from which you may choose.&nbsp; The only commonality is that you use Rice Paper Sheets (round) available from most grocery stores.&nbsp; Soak them in cold water for about 20 seconds to soften them up before trying to roll them.<\/p>\n<p>Be sure to review <a href=\"https:\/\/www.grandpacooks.com\/recipes\/spring-rolls-info\/\"><strong>THINGS YOU NEED TO KNOW<\/strong><\/a> before you start on your Spring Rolls.<\/p>\n<p>Consider threading the shrimp on a skewer prior to cooking.&nbsp; It will cook straight &#8211; and then stay straight.&nbsp; it will fit inside your spring roll very nicely.&nbsp; Cook only 3-5 minutes (depending on the size) and then plunge in ice water.<\/p>\n<p>Octopus can be eaten raw or precooked.&nbsp; Slice on the bias.&nbsp; Slice larger, tough octopus very thinly.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><strong>INGREDIENTS &#8211; Use whichever you prefer<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Cilantro<\/li>\n<li>Mint<\/li>\n<li>Basil<\/li>\n<li>Shredded carrots<\/li>\n<li>Lettuce<\/li>\n<li>Red or Green peppers<\/li>\n<li>Red onion &#8211; thinly cut julienne strips<\/li>\n<li>Thinly cut Napa cabbage or Spring Greens<\/li>\n<li>Vermicelli Noodles<\/li>\n<li>Soy sauce<\/li>\n<li>Shredded pork or chicken (optional)<\/li>\n<li>Shrimp are commonly used too<\/li>\n<li>Chives &#8211; cut to about 5 inches in length<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/spring-rolls.jpg\" rel=\"attachment wp-att-8128\"><img decoding=\"async\" class=\"size-medium aiif8128 alignright\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/spring-rolls.jpg\" alt=\"spring-rolls\" width=\"300\" height=\"139\"><\/a>STEP BY STEP<\/strong><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Dice, shred, chop, and toss all ingredients except chives<\/li>\n<li>Soften rice paper in barely warm water by soaking for about 5-10 seconds<\/li>\n<li>Lay rice paper on a damp paper towel &#8211; even better is to use a high-thread count linen napkin or culinary towel.<\/li>\n<li>Place chives so they are visible through the rice paper<\/li>\n<li>Spoon ingredients along rice paper<\/li>\n<li>Fold and roll as tightly as possible &#8211; serve with dipping sauce<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>You can alternatively use won ton wrappers and bake or fry your spring rolls.<\/p>\n<p>Serve with ginger peanut dipping sauce.&nbsp; You can also just use Hoisin sauce, which is available in most oriental grocery stores.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Dipping Sauce:<\/p>\n<ul>\n<li>Peanut butter<\/li>\n<li>Rice Wine Vinegar<\/li>\n<li>Soy<\/li>\n<li>Hoisin or Plum Sauce<\/li>\n<li>Chili Sauce<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1 LB nice thick tuna steak &#8211; very fresh<\/li>\n<li>8 mint leaves<\/li>\n<li>1\/3 C Hoisin sauce<\/li>\n<li>1 tsp rice wine vinegar<\/li>\n<li>2 TBL EVOO<\/li>\n<li>2 fresh limes<\/li>\n<li>1 tsp soy sauce<\/li>\n<li>1\/2 tsp Wasabi<\/li>\n<li>1 fresh avocado<\/li>\n<li>2 C grated carrots or julienne strips<\/li>\n<li>1 C bean sprouts<\/li>\n<li>1\/2 C chopped cilantro<\/li>\n<li>1\/2 C chopped green onion \/ chives<\/li>\n<li>1\/4 C slivered red onion<\/li>\n<li>About 16 Rice paper wrappers<\/li>\n<li>Toasted sesame seeds<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Get your grill pan smoking hot&#8230; about 400\u00ba<\/li>\n<li>Lightly oil surface of tuna and season with salt and pepper<\/li>\n<li>Sear on high for 2 minutes on each side, then remove from heat<br \/>\nInside layer should still have some pink in it<\/li>\n<li>Remove from hot pan, and set aside on a plate<\/li>\n<li>Mix sauce containing Hoisin, vinegar, EVOO, limes, soy and Wasabi<\/li>\n<li>In separate bowl, mix together carrots, sprouts, cilantro, chives and red onion<\/li>\n<li>Slice avocado into thin slices and toss gently in the vinaigrette<br \/>\nThis will keep avocado from browning<\/li>\n<li>Slice your tuna into very thin strips so that you can see the cooked and raw layers<\/li>\n<li>Drain most of the vinaigrette from the avocado bowl into the bowl with your fish, and toss to coat<br \/>\nThis will keep your fish looking fresh<br \/>\nKeep avocado in the emptied vinaigrette bowl for use later<\/li>\n<li>Heat 1 C of water into a shallow glass dish<\/li>\n<li>Dip a rice paper wrapper into the hot water for about 3-5 seconds<\/li>\n<li>Lay it down an sprinkle the paper lightly with sesame seeds<\/li>\n<li>Lay a thin strip of tuna so it can be seen through the rice paper<\/li>\n<li>Lay a thin strip of avocado so it can also be seen<\/li>\n<li>Position several mint leaves so that they can also be seen<\/li>\n<li>Lay a thin amount of your other toppings on top of the avocado, tuna and lettuce<\/li>\n<li>Fold in the side points<\/li>\n<li>Fold in one of the other points and roll to make a nice tight spring roll<\/li>\n<li>Refrigerate for up to six hours<\/li>\n<li>Serve with <a href=\"https:\/\/www.grandpacooks.com\/recipes\/asian-dipping-sauce\/#Peanut_Dipping_Sauce\"><strong>Peanut Dipping Sauce<\/strong><\/a><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr>\n<hr>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/04\/spring-roll.jpg\"><img decoding=\"async\" class=\"alignright size-medium aiif12208\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/04\/spring-roll.jpg\" alt=\"spring-roll\" width=\"300\" height=\"200\"><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td>Crab Spring Rolls<\/p>\n<p>Your filling can be shredded chicken, crab, or even just vegetables. For this recipe I will be using canned crab<\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Start with 1 can of fresh shredded crab and break apart in a mixing bowl<\/li>\n<li>1 TBL mayo<\/li>\n<li>1 tamarind paste cube (1 TBL) Soaked in 2 TBL boiling hot water<\/li>\n<li>1 Thai chili &#8211; minced<\/li>\n<li>4 mint leaves, diced<\/li>\n<li>4 stalks of cilantro, diced<\/li>\n<li>scant salt<\/li>\n<li>Spread out a spring roll pastry sheet on a dampened work surface<\/li>\n<li>Fill with a line of filling<\/li>\n<li>Fold the near end (away from you) toward the middle<\/li>\n<li>Fold both sides into the middle<\/li>\n<li>Brush the far end liberally with beaten whole egg wash<\/li>\n<li>Roll as tightly as possible<\/li>\n<li>Plunge in hot canola oil (365\u00ba) for 60 seconds and let drain<\/li>\n<li>Serve immediately with lettuce leaves<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>Note: Spring Roll Pastry sheets can be purchased from any store. In a pinch, you can use won ton wrappers. Select the thinnest possible sheets.<\/p>\n<p>Dipping sauce<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1\/4 C rice<\/li>\n<li>1 tsp soy<\/li>\n<li>1 clove<\/li>\n<li>1 tamarind<\/li>\n<li>2 T sugar<\/li>\n<li>Thai chili<\/li>\n<li>Canola oil<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>20 rice paper rounds (galettes de riz) &#8211; about 8 inches<\/li>\n<li>2 oz cellophane noodles<\/li>\n<li>1 small carrot &#8211; use peeler to create strips<\/li>\n<li>1 Kirby cucumber &#8211; cut into thin sticks<\/li>\n<li>1 small jalapeno or serrano pepper &#8211; seeds and vein removed<\/li>\n<li>1\/4 C rice vinegar<\/li>\n<li>1\/2 tsp sugar<\/li>\n<li>1 TBL fresh lime juice<\/li>\n<li>1 tsp fresh lime juice (set aside)<\/li>\n<li>4 romaine leaves torn into strips<\/li>\n<li>10 oz packaged baked tofu &#8211; cut into 1\/4 inch sticks<\/li>\n<li>1 C fresh bean sprouts<\/li>\n<li>1\/2 C each &#8211; basil, mint and cilantro (total 1.5 C)<\/li>\n<li>1\/3 C hoisin sauce<\/li>\n<li>2 TBL chunky peanut butter<\/li>\n<li>2 TBL mirin<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Soak noodles in a bowl of boiling hot water for 10 minutes<\/li>\n<li>Blanche carrot in boiling water about 45 seconds, then rinse under cold water<\/li>\n<li>Put carrot, cucumber, jalapeno, vinegar, sugar, 1 TBL lime juice and salt into a bowl and toss to mix.&nbsp; Let marinate 5 minutes, then drain (reserving liquid)<\/li>\n<li>Drain noodles and rinse under cold water, then pat dry<\/li>\n<li>Snip noodles with kitchen shears, then toss with 1 tsp lime juice in a large mixing bowl<\/li>\n<li>Fill shallow pan with very warm water<\/li>\n<li>In the large mixing bowl, GENTLY toss the noodles, vegetables and tofu<\/li>\n<li>Soak TWO rice paper rounds about 30 seconds<\/li>\n<li>Place on a barely damp culinary towel so that they overlap by about three inches &#8211; essentially creating a fat figure eight<\/li>\n<li>Near the lower end of the figure eight, place two pieces of romaine, and top with about 1\/8 of the noodle mixture<\/li>\n<li>Roll up tightly around filling, folding in sides<\/li>\n<li>Make 6, 7, 8 more until all ingredients are gone.&nbsp; You will probably not use all of your rice paper rounds<\/li>\n<li>Serve with a mixture of hoisin, peanut butter and mirin<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>These can be made up to four hours ahead, and then refrigerated wrapped carefully in a slightly damp towel, and then plastic wrap.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>See also: Spring Roll Dipping Sauces I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.&nbsp; You might guess that pork is difficult to come by in a Muslim country,&nbsp; so I created a more vegetarian option. Saying SPRING ROLL is kind of like saying &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/spring-rolls\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spring Rolls &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,196,171],"tags":[],"class_list":["post-8121","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-collection-index","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=8121"}],"version-history":[{"count":19,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8121\/revisions"}],"predecessor-version":[{"id":22780,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8121\/revisions\/22780"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=8121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=8121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=8121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}