Recipe for homemade spring rolls
Delicious and tasty spring rolls are often something you get at an Asian restaurant, and an alternative are the frozen ones from the supermarket. It’s actually not that difficult to make them yourself. We are not world champions at home when it comes to thinking in the Asian kitchen, but it is fantastic for using leftovers. For example, the Christmas leftovers (e.g., duck roast or pork roast) are perfect to season with Asian sauces.
We typically also make a large portion of duck confit in sous vide, which we freeze. This recipe uses 2 confit duck legs from this confit de canard recipe. They are quite salty, so we recommend using at least x2 (or x3) the amount of soy sauce in this recipe if you use other meat for the dish.
Ingredients
- 2 pcs. Confit duck leg About 250-300 grams. Alternatively, replace it with leftovers from roasts/larger cuts of pork, duck, or lamb
- 34 gram Hoisin Sauce
- 5 gram Soya
- 6 gram Oyster sauce
- 9 gram Sesame Seeds
- 34 gram Sweet chili sauce
- 4.5 gram Sesame Oil
- 0.5 pcs. Lime Juice Juice from 1/2 lime
- 3 pcs. Carrots
- 100 gram Red Cabbage
- 0.5 pcs. Scallion - Spring Onions
- 50 gram Glass Noodles
- Spring Roll Dough Spring Roll paste. Bought frozen in a local Asian supermarket
- 1 pcs. Egg Whisked together. Used to "glue" the spring roll
Instructions
Meat
- When the meat was cooked, it was simply shredded and placed in a bowl. Next, half of the lime juice (1/4 lime), soy, hoisin sauce, oyster sauce, sesame oil, sesame seeds, and sweet chili sauce were added. Season to taste; I used more sweet chili sauce and hoisin sauce than I had anticipated.
Glass noodles
- Cook them according to the package instructions. Ours needed to boil for 2 minutes. Rinse them in cold water afterward so they don't stick together.
Vegetables
- It's a matter of taste, how much crispness and how thin/small pieces you want your vegetables. We typically slice carrots with our Y-peeler so that they become fine and thin. The red cabbage and spring onions are coarsely chopped, and everything is combined in a bowl. Pour the rest of the lime juice over and let it sit for 5 minutes.
Spring Rolls
- Place a spring roll wrapper on the table with a corner facing you. Place some glass noodles, meat, and vegetables in the center and fold the corner (facing you) into the center and tighten it as much as you can. Fold the side sections in so they overlap each other and roll it tightly away from you. Before you roll the last bit, brush the tips/edges with egg and roll tightly to seal. Continue and do the same with the remaining rolls. Deep fry them for 5 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Drain them on absorbent paper, and they are ready to serve. Eat them, for example, with soy sauce and sweet chili sauce.
Deep fry them for 5 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Drain them on absorbent paper, and they are ready to serve. Eat them, for example, with soy sauce and sweet chili sauce. 
Notes
Alternatively, you can bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 15 minutes.