How To Wrap Spring Rolls?

Spring rolls are a popular dim sum dish, party appetizer, and Chinese New Year snack. Some individuals avoid it because they don’t know correctly how to wrap spring rolls, which causes them to cook unevenly or, worse, fall apart while frying.

In this article, we’ll go through how to fold spring rolls (both Chinese and Vietnamese) in detail so you may attempt those recipes.

You don’t want to miss out on the upcoming Lunar New Year events. Spring Rolls are symbolic of riches and success since they resemble gold bars!

Ingredients For Chinese Spring Rolls

• 1 package thin Chinese Spring Roll wrappers (freeze before using) 
• 1 tablespoon cornstarch 
• 1 tablespoon water

Ingredients For Vietnamese Fried Spring Rolls

• 1 package dry rice paper wrappers 
• 2 tablespoons sugar (optional) 
• 1 cup water 

Ingredients For Vietnamese Summer Rolls

• 1 package dry rice paper wrappers 
• 1 cup water 

Chinese Spring Roll Wrap Instructions

1. Position the spring roll wrapper on a flat surface so that one of the four corners is facing you (it should look like a diamond). Fill each spring roll with roughly two teaspoons of pre-cooked, cooled/refrigerated filling, and position it 2 inches from the corner closest to you.
2. Roll the corner of the spring roll wrapper over the filling once, then gently push down on each side of the filling to flatten it.
3. Fold both the left and right edges of the wrapper towards the center. With your finger, carefully stir the cornstarch slurry and brush it over the other corner of the wrapper.
4. Roll the spring roll into a tight cigar and set it sealed side down on a wooden cutting board or a parchment-lined sheet pan.

Vietnamese Fried Spring Rolls (Cha Gio) To Wrap

1. 2 tablespoons granulated sugar in 1 cup warm water in a large, shallow bowl The sugar is entirely optional. It will help the rolls brown while frying, but you may leave it out for lighter-colored results.
2. Submerge each rice paper wrapper for approximately 5 seconds in the prepared sugar water, then gently remove from the water. Hold it upright to allow excess water to drain, then set it on a clean work surface (e.g., a clean cutting board or countertop).
3. Working quickly, form your filling into a log shape and place it on the bottom third of the wrapper. Begin by folding the wrapper over the filling (being careful not to trap any air between the wrapper and the filling) and rolling the spring roll forward one full rotation.
4. To flatten the rice paper and remove air bubbles, lightly push down on either end of the filling. To prevent air pockets from developing, fold each side of the wrapper towards the center of the spring roll and roll it forward while tucking in the front. The rice paper wrapper will naturally attach to itself. Place the rolls on a parchment-lined sheet pan. Chill the spring rolls before frying for optimal results. This allows them to dry out and harden up for a more equal texture after frying.

Vietnamese Summer Rolls (Goi Cuon) To Wrap

1. In a big, shallow dish, pour 1 cup of water. For approximately 5 seconds, immerse each rice paper wrapper. Remove from the water with caution and let any excess to drop off. Place a clean work surface on top of the rehydrated wrapper.
2. Put your filling in the center of the wrapper. Fold the wrapper over the filling and roll the spring roll one full rotation forward to cover the filling. It is OK for the filling to be loose.
3. Press down lightly on each end of the filling to close the ends, then fold each edge of the wrapper towards the center of the spring roll, rolling forward until entirely sealed. The rice paper wrapper adheres to itself and does not need anything else to close. Place the rolls on a serving platter, not touching, or they will cling together.

Conclusion (How To Wrap Spring Rolls)

So, this is all about “How To Wrap Spring Rolls” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!

Thank you for your precious time!