Roll'em up!
There are many different types of Spring rolls from different parts of China, and of course, let's not forget the rustic and robust Chinese American version. Most people are familiar with the fried version, which is what I prefer. Let's face it, who can resist fried food in tube form, amirite? Here are four different rolls, none of them authentic in any way, but tasty treats all.
Note : all the filling ingredients have been precooked before they were wrapped so as to avoid deep frying, which I find too greasy. When fillings are already cooked, it becomes very easy to concentrate on getting the skin to golden crispy. If you decide to use raw ingredients for filling, than it would be better to deep fry to ensure the rolls are cooked through.
(1) veggie dominant Spring roll
Ingredients - shredded pork belly, julienne shiitake mushroom, oysters or shrimp (blanched), julienne cabbage/carrots, bean sprouts, chives, fried shallot, roasted peanut powder with sugar (optional), Spring roll wrapper.
Condiments : (a) oyster sauce, light soy sauce, salt and sugar to taste, (b) chicken stock.
Cooking - stir-fry shredded pork belly for 2-3 minutes, add shiitake mushrooms and shallots, stir and mix, then add cabbage, carrots, all condiments (a), continue to stir. Add chicken stock a little at a time to prevent burning of ingredients, but not enough to make it soupy. Add bean sprouts and chives, stir and mix. This filling is ready.
Roll them up - place appropriate amounts of ingredients on the wrapper, as shown in pics, roll into tube form. It can be eaten as is, deep fried or pan-fried. I prefer pan-fried as it is not as greasy.
(2) Seafood roll
Ingredients - fresh shrimp, fresh salmon, crab sticks (marinate with olive oil, parsley, salt and pepper), Spring roll wrapper, laver sheet, aka dried seaweed sheet.
Roll them up - place appropriate amounts of ingredients on the wrapper, as shown in pic, roll into tube form, pan-fried at medium low heat until golden crispy. Serve with fruit salad.
(3) shellfish roll
Ingredients - mussels and oysters (blanched and marinated with salt and pepper), chives, perilla leaves (aka sesame leaves, or shiso leaves (the cool, minty leaves commonly seen in sashimi platters), Spring roll wrapper. Note : do not use clams for this. Texture is too chewy and rubbery.
Roll them up - place appropriate amounts of ingredients on the wrapper as shown in pics. Roll into tube form and pan-fried. Serve with chili sauce (Sriracha is ideal).
(4) grilled eel roll
Ingredients - Store-bought grilled eel, crab sticks, cheddar cheese, Spring roll wrapper. Note : grilled eel is already well seasoned, so additional seasoning is required.
Roll them up - place appropriate amounts of ingredients on the wrapper and roll into tube form. Pan-fry or deep fry.
