How to Make Spring Rolls in Chinese

 

Spring Rolls
Spring Rolls 春卷 (chūnjuǎn)

Now that spring is rolling around, it’s time to make spring rolls to give a treat to our palates. I normally purchase the ready-made Lumpia Wrappers from a local Asian grocery store. Since the start of the COVID pandemic, we have minimized our grocery shopping trips. Consequently I’ve had to make many food ingredients from scratch. For these paper-thin spring roll wrappers, I tried three different methods: The traditional method, the dough-rolling method, and the pan-painting method. The first two methods are quite laborious, but yielded good results. The pan-painting method was the easiest. However, the wrappers I made that way didn’t store well and had to be used right away. My recommendation is to buy the Lumpia Wrappers instead of making them yourselves, unless you have plenty of time on hand to play with the dough.

材料 (Cáiliào) Ingredients:

12片春卷皮 (12 piàn chūnjuǎn pí)                            12 Spring roll wrappers
1片蛋皮, 切成细条 (1 piàn dàn pí, qiè chéng xìtiáo)  1 Egg Wrap (skin), shredded
12盎司卷心菜丝 (12 àngsī juǎnxīncài sī)                   12 oz shredded cabbage
2茶匙油 – 炒菜用 (2 cháchí yóu – chǎocài yòng)      2 tsp oil – for stir-frying
2根葱 (2 gēn cōng)                                                     2 stalks green onions
1杯熟的小虾 (1 bēi shú de xiǎo xiā)                            1 cup cooked small salad shrimp
1/2茶匙盐 (1/2 cháchí yán )                                        1/2 tsp salt
1/8 茶匙黑胡椒粉 (1/8 cháchí hēi hújiāo fěn)            1/8 tsp ground black pepper
1茶匙玉米淀粉 (1 cháchí yùmǐ diànfěn)                    1 tsp cornstarch
1/4杯水 (1/4 bēi shuǐ)                                                 1/4 cup water
1汤匙面粉 (1 tāngchí miànfěn)                                  1 Tbsp flour
5至6杯油 (5 zhì 6 bēi yóu)                                         5 to 6 cups oil

做法 (Zuòfǎ) Method:

  1. 使用前一天将春卷皮从冷冻柜移到冰箱.
    Shǐyòng qián yītiān jiāng chūnjuǎn pí cóng lěngdòng guì yí dào bīngxiāng.
    Transfer spring roll wrappers from freezer to refrigerator the day before using.
  2. 将面粉和水混合在一个杯子里, 制成稀糊.
    Mix flour and water in a cup to make a thin paste.
  3. 将两个打好的鸡蛋煎成薄薄的一片蛋皮;
    Jiāng liǎng gè dǎ hǎo de jīdàn jiān chéng báo báo de yī piàn dàn pí;
    Make an Egg Wrap by pan-frying two beaten eggs in a thin layer;

    切成四等分, 然后切成细丝.
    qiè chéng sì děng fēn, ránhòu qiè chéng xì sī.
    cut into quarters and slice into thin shreds.
  4. 用 2 茶匙油将卷心菜翻炒一下;
    Yòng 2 cháchí yóu jiāng juǎnxīncài fān chǎo yīxià;
    Briefly stir-fry the cabbage in 2 tsp of oil;

    放在一个大碗中让它完全冷却.
    fàng zài yīgè dà wǎn zhōng ràng tā wánquán lěngquè.
    let cool completely in a large bowl.
  5. 将蛋丝, 虾仁, 葱, 盐, 胡椒粉和玉米淀粉加入大碗中搅拌混合.
    Jiāng dàn sī, xiārén, cōng, yán, hújiāo fěn hé yùmǐ diànfěn jiārù dà wǎn zhōng jiǎobàn hùnhé.
    Add the egg strips, shrimp, green onions, salt, pepper and cornstarch to the large bowl and stir to mix.
  6. 取出 12 片春卷皮, 小心地分成单独的薄片.
    Qǔchū 12 piàn chūnjuǎn pí, xiǎoxīndì fēnchéng dāndú de bópiàn.
    Remove 12 Lumpia wrappers and carefully separate into individual sheets.

    将剩余的春卷皮重新冷冻起来.
    Jiāng shèngyú de chūnjuǎn pí chóngxīn lěngdòng qǐlái.
    Refreeze the remaining Lumpia wrappers.
  7. 将一片春卷皮放在一个大盘子上.
    Jiāng yī piàn chūnjuǎn pí fàng zài yīgè dàpánzi shàng.
    Place one Lumpia wrapper on a large plate.

    将 1/3 杯的馅料放在春卷皮上靠近你的这一边,摆成一排.
    Jiāng 1/3 bēi de xiàn liào fàng zài chūnjuǎn pí shàng kàojìn nǐ de zhè yībiān, Bǎi chéngyī pái.
    Place 1/3 cup of the filling onto the wrapper on the side near you, forming a row.
  8. 提起离您最近的春卷皮边缘以覆盖馅料.
    Tíqǐ lí nín zuìjìn de chūnjuǎn pí biānyuán yǐ fùgài xiàn liào.
    Lift the edge of the wrapper closest to you to cover the fillings.

    将春卷皮卷起 (最好相当紧), 到大约 2/3 处.
    Jiāng chūnjuǎn pí juǎn qǐ (zuì hǎo xiāngdāng jǐn), dào dàyuē 2/3 chù.
    Roll up the wrapper (best rather tightly) to about 2/3 of the way.

    小心地卷, 以免把春卷皮弄破.
    Xiǎoxīn dì juǎn, yǐmiǎn bǎ chūnjuǎn pí nòng pò.
    Roll carefully, so as not to break the wrapper.

    将面粉糊涂抹在远端和两侧.
    Jiāng miànfěn hútú mǒ zài yuǎn duān hé liǎng cè.
    Smear the flour paste on the far end as well as on both sides.

    将左右两边向中心折叠, 然后继续卷成春卷。
    Jiāng zuǒyòu liǎngbiān xiàng zhōngxīn zhédié, ránhòu jìxù juǎn chéng chūnjuǎn.
    Fold the left and right sides toward the center, and continue rolling to form the spring roll.

    面粉糊有助于春卷保持其形状.
    Miànfěn hú yǒu zhù yú chūnjuǎn bǎochí qí xíngzhuàng.
    The flour paste will help the spring roll hold its shape.

    成品尺寸约为 3/4 寸 x 1.5 寸 x 5.5 寸.
    Chéngpǐn chǐcùn yuē wèi 3/4 cùn x 1.5 cùn x 5.5 cùn.
    Finished size is about 3/4” x 1.5” x 5.5″.
  9. 在炸锅中将油加热至华氏 375度.
    Zài zhá guō zhōng jiàng yóu jiārè zhì huáshì 375 dù.
    Heat oil in a pot for deep-frying to 375°F.

    小心地将两个或三个春卷放入热油中.
    Xiǎoxīn dì jiāng liǎng gè huò sān gè chūnjuǎn fàng rù rè yóu zhōng.
    Carefully place two or three spring rolls into the hot oil.

    炸两分钟, 然后翻面炸两分钟, 直到春卷变成金黄色.
    Zhà liǎng fēnzhōng, ránhòu fān miàn zhà liǎng fēnzhōng, zhídào chūnjuǎn biàn chéng jīn huángsè.
    Fry 2 minutes, then turn over and fry 2 minutes, until the spring rolls are golden brown.

    挑起炸好的春卷, 让多余的油滴下.
    Tiǎo qǐ zhà hǎo de chūnjuǎn, ràng duōyú de yóu dīxià.
    Lift the fried spring rolls and let excess oil drip off.

    将春卷放到衬有双层纸餐巾的盘子上.
    Jiāng chūnjuǎn fàng dào chèn yǒu shuāng céng zhǐ cānjīn de pánzi shàng.
    Place the spring rolls on a plate lined with double layers of paper napkin.
  10. 重复这个过程, 直到所有的春卷都炸好了.
    Chóngfù zhège guòchéng, zhídào suǒyǒu de chūnjuǎn dōu zhà hǎole.
    Repeat the process until all spring rolls are done.

    趁热上桌, 酥脆可口, 但不要被烫伤; 馅料可能很烫.
    Chèn rè shàng zhuō, sūcuì kěkǒu, dàn bùyào bèi tàngshāng.
    Serve while still warm and crispy, but don’t get burned. The filling can be very hot.

    如果你喜欢, 可与蘸酱一起食用.
    Rúguǒ nǐ xǐhuān, kě yǔ zhàn jiàng yīqǐ shíyòng.
    If you like, serve with ketchup or a dipping sauce of your liking.

    Tips:

    To serve the spring rolls without frying, omit the flour paste, and let everyone fill their own spring rolls. Many people like to eat the spring rolls this way, with fresh cilantro and chopped peanuts added to the filling, and a dipping sauce to boot.

    You could substitute the shrimp with stir-fried or cooked slivers of pork, beef or chicken.

    If you are a vegetarian, you could use slivered firm tofu (bean curd) to provide protein in this dish.

    The spring rolls will taste wonderful even with a vegan filling, as shown here. Beware that bean sprouts tend to get soggy when overcooked.

    You could add some stir-fried mushroom slices, bean sprouts, sliced onions, slivered zucchinis or slivered carrots. Just make sure that the stir-fry is fairly dry and not soggy.

This recipe is adapted from “Tame Migraine the Delicious Way“, which includes many other recipes for delicious foods that can be enjoyed by migraineurs and non-migraineurs alike.

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