Spring rolls have to be the most recognizable dimsum dish. Even in the "Chinese" restaurants in India where the only thing Chinese about the menu is probably the use of soy sauce and MSG, spring rolls are pretty passable.
Why do they call them 'spring' rolls? According to Wikipedia, spring roll is the most common English translation of Chả giò, a traditional Vietnamese food, which means minced pork roll. Apparently it has nothing to do with spring.
It is one of the easiest and absolutely delicious appetizers you could make. I almost always have wonton wrappers in the freezer. Its so very easy then to make appetizers
when the craving hits or when my housemates (read husband and son) come begging for munchies.
Crispy Spring Rolls
Asian fish sauce- 2 tbsp
Lime juice- 2 tbsp
Serrano chillies, seeded and chopped fine-1
Sugar-1 tsp
Mushrooms, coarsely chopped- 4 oz
Garlic cloves, finely chopped- 1
Small onions, finely chopped- 1
Minced chicken-4 oz
Scallions finely chopped- 4
Egg, beaten-1
Fresh grated ginger- 1 inch piece
Five-spice powder- 1/2 tsp
salt- 1/4 tsp
pepper -to taste
Fresh cilantro leaves- 1 1/2 cup
Wonton wrappers- 8
Vegetable oil- to fry
Mix half of the following to make a dipping sauce: fish sauce, lime juice, sugar, chillies.
Heat oil in a pan and fry the mushrooms till browned. Remove from pan,. Add a little more oil and add the garlic and saute till the raw smell disappears. Add the onions and cook for 5-8 mins till softened.
Mix the remaining fish sauce, chillies, chicken, egg, ginger, scallions, five-spice powder, salt and chopped cilantro in a bowl. Add the sauteed mushroom and onions. Take a teaspoon of the mixture and fry it to test the seasoning. Adjust as needed.
Lay a wonton wrapper on a clean surface. Place a tbsp of the filling from the edge nearest to you. Fold in the two sides and roll tightly away from you. Seal the edge with egg wash. Alternately use a toothpick to seal the edges.
Pour enough oil in a pan to deep fry the rolls. Fry till golden brown.
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