spring rolls. rice paper. LiveInternet Talk

These delicious spring rolls , hot or cold, fried or not, with a variety of dipping sauces, are certainly an interesting piece of culinary art. It turns out that so exotic, amazing and tasteful convolutions are actually much easier to prepare pancakes, and the principle of folding is completely similar to spring rolls. What makes them so attractive? Of course, what makes up their base is rice paper. The thinnest, translucent rice shell, which contains the filling, is the soul of spring roll. In order to learn how to cook them, it is enough to master all the intricacies of working with rice paper and the method of wrapping. Having received this knowledge, you will be able to reveal your imagination and imagination by filling rice paper with your favorite products - in the filling everything depends on taste, and the shell is one.

We present to you perhaps the best guide to wrapping rice paper from the author of several wonderful Asian cookbooks Andrea Nguyen , the Vietnamese recipient of the Best Asian Cookbook of the past 25 years.

How to Wrap Rice Paper

If you have never dealt with rice paper, don't be discouraged. Once you learn, you can easily reproduce the entire process from memory. To start, we recommend that you purchase good rice paper , and before you start practicing, check out a few helpful tips:

Have water on hand . To make rice paper plastic and ready to use, plain water is enough. It is convenient to use a wide, shallow container - pan, bowl, baking dish half filled with water. Basically, for thin rice paper, the water is taken cool, but it is also suitable at room temperature.

Immerse by rotation. When you dip rice paper in water, aim for moderate humidity. Immerse by rotation (not fully mitigated) on both sides. Rotate each individual circle horizontally in water. If the paper lingers in water for a long time, it will become too soft, and will be able to tear on its own or with food. Once the paper is soft, lay it on a flat work surface (inverted pan, wide plates, clean cutting board). For individual filling of spring rolls with meals, place plates with wet rice paper in front of the guests and offer to wrap the filling to your choice.

Wait for the right moment. From the moment the rice paper is immersed in water, it takes one to two minutes to soften. It is ready for wrapping and twisting when it becomes flexible, plastic and slightly sticky - like a self-adhesive sticker.

Wrap like pancakes. Using round rice paper for folding, mentally divide it into three parts - horizontally if you make spring rolls with closed ends, and vertically if you twist them with a tube. Place the filling in the lower third or in the center, respectively. Transfer the bottom edge of the paper to the filling, curl the sides, and wrap the roll in the remaining top. Below are the details for working with 22 cm round rice paper - the most common size and shape.

Closed-end rice paper rolls (spring rolls)

This is a classic and very beautiful way. You place the filling horizontally.

Regardless of the folding method, be sure to tear off the hard stem from the lettuce leaves and the stems from the greens before laying them on rice paper, or chop them finely so that your rolls do not tear. For the same reason, be careful with solid ingredients, remember that you are working with a gentle substance. Also, do not shift the filling so that the roll does not burst and does not look brittle. What layers to lay the ingredients depends on your taste, most importantly, they must be thin and long cut - to match the shape of the roll.

After laying the filling, cover it with the bottom of the rice paper, making sure that the filling is completely underneath. Then make one turn up and fold the sides. If you want to put shrimp on the rolls, do it now, with the orange side down.

Experienced roll curlers like to add a little green onion on top of the shrimp. After that, it's time to twist everything up to the end. If you added green onions, then trim it with scissors so that there is a sticking tip 2-3 cm long (aesthetic part).

This is the classic way to make spring rolls.

We hope you can please yourself and your loved ones with real spring rolls. Enjoy your meal!

Soon we will introduce you to a variety of fillings, sauces and methods of folding rolls of rice paper!

Message Series Korean food ":

Part 1 - Kimchi
Part 2 - Kimchi cucumbers
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Part 8 - Mega Cha (Korean seaweed salad)
Part 9 - Korean squid
Part 10 - spring rolls. rice paper
Part 11 - Chap che
Part 12 - Kimchi in South Korean photo-video recipe
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Part 21 - Korean fresh cabbage salad
Part 22 - Korean style pickled cauliflower
Part 23 - Korean mushroom salad