Italian
Spring Rolls
by Chef Max Mariola · 1.1M subscribers on YouTube
Homemade Chinese spring rolls with a crunchy vegetable filling, optionally with crispy pork belly, wrapped in rice paper and fried until golden. Chef Max Mariola's version is packed with flavor and texture.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
Ingredients
13 items- 200 gCabbageFinely sliced
- 2 pcsCarrotsMedium, cut into strips
- 1 pcsSpring OnionFinely sliced
- 1 pcsLeekOnly white part, finely sliced
- 20 gGingerFresh, peeled and grated or finely chopped
- 2 pcsGarlicCloves, grated
- 1 pcsChili Pepper(optional) — Fresh, finely chopped (to taste)
- SaltTo taste
- 2 tbspMirinJapanese sweet rice wine
- 12 pcsRice PaperRice paper sheets, use two per roll for thickness
- 1 pcsEgg WhiteFor sealing the rolls
- 500 mlPeanut OilFor frying; or sunflower seed oil
- 100 gPork Pancetta(optional) — Fresh pork belly, sliced very thin (optional)
Method
- Prepare the vegetables: finely slice cabbage, carrots, spring onions, leek, and ginger. Grate garlic and chili.
- Heat a pan with a little peanut oil and sauté the garlic and ginger briefly.
- Add all the sliced vegetables to the pan, season with salt, and stir-fry on high heat for 2-3 minutes until just tender but still crunchy.
- Add Mirin to the vegetables and toss to coat. Remove from heat and let cool completely.
- If using pork belly, slice it very thinly and fry in a hot pan until crispy. Drain on paper towels and let cool.
- Prepare the rice paper: dip one sheet at a time in warm water for a few seconds until soft. Place on a clean surface. For extra strength, use two sheets stacked.
- Place a small amount of the cooled vegetable filling near one edge of the rice paper. Add some crispy pork belly if desired.
- Fold the edge over the filling, then fold in the sides, and roll tightly. Seal the final edge with a little egg white.
- Heat peanut oil to 180°C (350°F) in a deep pan or wok.
- Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
- Drain on paper towels. Serve hot with soy sauce or chili sauce.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
