Spring rolls

Ingredients for making spring rolls

  1. Rice paper 10 sheets
  2. White cabbage 1/4 fork
  3. Carrot 1 piece (large)
  4. Celery root 1/2 pieces
  5. Olive oil as required for frying
  6. Curry on the tip of a knife
  7. Spices (turmeric, lemongrass, zest of lemon or orange, shichimi) to taste
  8. Sweet and sour tomato sauce for serving
  • Main Ingredients: Cabbage, Carrot, Celery
  • Serving 3 servings
  • World CuisineAsian, Oriental


Deep pan, flat pan, spatula, large dish, disposable paper towels, kitchen knife, cutting board, grater, knife for cleaning vegetables.

Cooking spring rolls:

Step 1: Prepare the vegetables.

Rinse and peel the celery root, cutting off the top layer with a knife. Then grate the right amount, namely half the root, on a medium grater.
Peel the carrots as well by removing the skin from it, and then rinse with cool running water to remove sand grains and pieces of soil. Prepare the root crop in this way, cut into strips, as for Korean carrots, or just grate.
Peel the cabbage out of the top stubby leaves and remove the stump. Chop the remaining leaves into thin strips.
Heat the pan with a small amount of vegetable oil, dip the vegetables into it and simmer them over medium heat for 3-6 minutes. Add spices to taste. In this case, everything is constantly stirred. Do not cover with a lid. Transfer the slightly fried ingredients into a large dish and wait until they cool slightly so that they can easily be picked up by hand and not burned.
In general, often spring rolls are prepared with fresh vegetables, because it is important that they remain a little crunchy, but still be soft.

Step 2: Prepare the rice paper.

Heat a little water so that it becomes warm, but not hot, so that you can easily lower your hands into it and not scald. Pour the liquid into a large bowl. The dish should be so large that a sheet of rice paper fits easily in it. You need to cook the rolls in turn, that is, soak one sheet, wrap the filling in it, and only then take on the next. Therefore, immediately spread paper towels or a cutting board nearby, as you prefer. The cooled filling should also be at hand.
Gently dip one sheet of rice paper into warm water, you need to do this quickly, but without breaking it with your fingers. As soon as the paper gets wet, carefully remove it, hold it on a weight over the dish so that the excess water is in the glass, then lay the layer on the board and proceed to the next step.

Step 3: wrap spring rolls.

Place the filling in the center of the wet rice paper. Not much, approximately 1.5-2 canteens spoons.

Next, I collapse everything like pancakes. That is, first I bend the opposite edges of the sheet to the center, covering them with fried vegetables.

Then, carefully, from one end I begin to roll everything into a roll, with my fingers leveling the filling inside the roll.

As a result, you get a neat translucent roll. Do not be discouraged if you didn’t succeed the first time, in fact this is the most difficult stage of preparing spring rolls and, quite possibly, you will have to work out a bit before you succeed accurately and beautifully.

Step 4: Fry the spring rolls.

When all the rolls are ready, it's time to fry them, although this is not necessary at all, because the dish is already, in fact, ready and you can serve it. But I really like the crispy crust on rice paper. And in order to achieve it, heat enough oil in a flat frying pan and, having laid the rolls, fry each 30-50 seconds on the one hand, then on the other. Be careful not to overdo the rolls, otherwise they will crack and the vegetables will fall out.
As soon as all spring rolls are covered with a delicious crust, serve them to the table.

Step 5: Serve the spring rolls.

Arrange spring rolls on portioned plates, placing in each filled gravy boat. Enjoy a light, traditional oriental dish. Although it was prepared using vegetables that are more affordable and close to us, it still has not lost its zest and exoticism.
Enjoy your meal!

Recipe Tips:

- You can also serve spring rolls with soy sauce mixed with water, mayonnaise or sour cream.

- Spring rolls can be with any filling, you can wrap in them fried shrimp, chicken or pork, adding vegetables more meat and juicy taste.

- Sesame seeds combine very well with spring rolls, just add a small amount to the filling before wrapping a sheet of rice paper.

- Also spring rolls can be baked in the oven at 180-200 degrees. This should be done within 20-30 minutes, while after 10-15 they need to be turned over to get a crispy crust on both sides. At the same time, do not forget to grease each roll as well.