Spring rolls are more of an appetizer than a main dish. And what you serve as your entrée depends on how you make your spring rolls. Chinese, Thai, Japanese, Vietnam, Indonesia and other cuisines all have different flavors and flavors of spring rolls even vary from region to region. Any main dish from any of country can work. You can choose one from the region your eggrolls follow or you can go international and serve appetizers from different countries. They can be used for almost anything. E.g. Chinese eggrolls, Japanese spring rolls, Italian caprese salad, Greek Spanakopita, American BBQ’ d Short ribs, Indian Chicken Biryani made with drumettes, etc.
There are a huge variation of spring rolls. The main one would be the fried ones ore the fresh one. I’m just assuming you are talking about the fried Vietnamese ones. Also here ingredients differ, but usually they consist of wheat flower sheet for the encasing, then filled with things like spring onion, carrots, mushroom & garlic. From my experience they are most often vegetarian, but you can find them filled with pork or shrimp as well. The fresh spring rolls consist of soaked rice paper, filled with rice noodles, shrimps, scallions, carrots and often mint or other fresh herbs.
The healthfulness of spring rolls depends on the ingredients used to make them and how they are prepared. Here are some factors to consider:
Filling: The filling of spring rolls can include a variety of vegetables, meat. If the filling consists mainly of fresh vegetables, such as carrots, lettuce, cucumber and herbs, spring rolls can be a healthy choice.
Wrappers: Spring roll wrappers are usually made from rice paper or wheat, all purpose flour. Rice paper wrappers have less calories and fat than wheat flour wrappers. However, both types of wrappers are generally low in nutrients.
Recipe: Spring rolls can be either fried or fresh. Fried spring rolls contain more calories and fat than fresh spring rolls. Fresh spring rolls are not cooked and are usually made with rice paper wrappers and raw or cooked vegetables, making them a healthier option.
Overall, if spring rolls are made with fresh vegetables, rice paper wrappers and served with a healthy dipping sauce, they can be a healthy addition to your diet. However, if the fillings are primarily fried or contain processed meats, or if the dipping sauces are high in sodium or sugar, they may not be the healthiest choice.
Spring roll made in both veg and non veg ways. Egg roll is also a very famous recipe of spring roll which is perfect for breakfast. Your diet depends on what you like to eat. This outstanding fried spring roll recipe guarantees a burst of flavors and a satisfying crunch in every bite. Whether you’re hosting a party or simply craving a tasty snack, these crispy delights are sure to impress. Enjoy the delicious combination of textures and tastes with this fantastic homemade treat!
Veg spring rolls
Ingredients
- 2 cup flour
- 1 cup cabbage finely chopped
- 100 grams Paneer mashed
- 1 Green chilli finely chopped
- ½ inch Ginger grated
- ¼ tsp Black pepper
- ¼ tsp Red powder
- 1 tsp Soya sauce (optional)
- oil for frying
Instructions
- Prepare a thin batter by mixing one and a half cups of water in flour.
- Keep it covered for about an hour
- Heat one tablespoon oil in the pan. Add green chilli, ginger, cabbage and paneer to it and fry for 1 minute.
- Then add black pepper, red chilli, soya sauce and salt and mix. Let it cool.
- Heat a nonstick pan and spread one teaspoon oil on it.
- Roll the cloth or napkin paper on the pan. This will prevent the batter from sticking to the pan.
- When the oil is slightly hot, spread the flour mixture on it like a dosa. Apply oil and grease it lightly from both the sides.
- When it becomes light brown, place some filling on it and fold the two parts of the roti inwards.
- Then fold the other parts and make a roll. Prepare rolls in the same manner.Prepare these rolls.
- Shallow fry them by applying oil till they turn golden.
