Oh boy, do I love spring rolls. These bad boys have remained a favorite of mine for years, and are my go-to item on any Southern Chinese menu.
For the uninitiated, spring rolls (or 春卷 in Mainland China) are crispy wraps, filled with an assortment of vegetables and sometimes meat, often shrimp or pork.
Although often deep fried in a wok, spring rolls are still relatively healthy. They contain a great amount of vegetables, and are pretty light (although that does make me want to eat about thirty in one sitting…).
There are a whole host of interpretations of spring roll recipes, varying according to the area they’re from, and some even coming from further afield, like Vietnam and Thailand. However, the recipe we’re using today is my favorite, but still gives you a lot of room to improvise with other ingredients!
Note that although pork and shrimp does tend to be the traditional main ingredient for the meat variety of spring rolls, today we’re using chicken. I always like to shake things up!
What’s your favorite spring roll recipe? Let us know your favorite way of making it in the comments!