For a long time, many people in Spain have enjoyed Chinese cuisine. They are one step away from tasting it in classic local restaurants or having it delivered by phone or app. Yet if someone wishes to test their own cooking skills, trying a few traditional recipes at home is a rewarding experience.
Spring rolls present a simple option that almost everyone loves. They invite a range of preparations, letting cooks tailor them to personal preferences. The result is a tasty bite and genuine cooking pleasure. They fit nicely into a balanced diet, and they offer a fresh alternative to frozen snacks.
The classic spring roll recipe is straightforward but hinges on getting a few key steps right.
Ingredients for spring rolls for four people
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200 grams minced pork or beef
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2 carrots
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A small onion
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Egg
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100 grams of bean sprouts
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200 grams of cabbage
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Filo pastry sheets
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Olive oil
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Salt
detailing
The cabbage is thinly sliced into julienne strips, and the carrots are grated. Bean sprouts are added and lightly sautéed in a pan with a drizzle of olive oil. After a quick sauté, the mixture is combined with the minced meat. The filling is flexible and can accommodate a variety of ingredients, including a fully vegetarian option. To keep the vegetables juicy, a pinch of salt is added, the heat is kept steady, and the mixture is stirred gently to avoid overcooking.
After cooking, the mixture is allowed to cool before use.
Stretch the filo pastry sheets and distribute the filling along each sheet. Place the filling near one end, avoiding the side edges. Roll the pastry from the filling area toward the opposite end with a careful fold to seal the roll.
When the rolls are formed, they are fried in generous olive or sunflower oil. The goal is even frying, so turning them during cooking helps achieve a uniform crust. Before serving, allow the rolls to drain on absorbent paper to remove excess oil.
Tip: the same technique supports a range of fillings. For a lighter variant, reduce the oil and bake the rolls instead of frying. Try adding sliced bell peppers, mushrooms, or tofu for different textures and flavors.
Another option is to prepare a quick dipping sauce that complements the rolls. A mixture of soy sauce, a touch of rice vinegar, and a hint of sesame oil creates a balanced accompaniment that enhances the dish without overpowering it.
In all cases, the rolls should be served warm while the crust remains crisp. They’re best enjoyed soon after cooking to preserve their delicate crunch and flavorful filling.
Source: Culinary guidance from traditional Chinese cuisine adaptations for home cooking.