HOW TO MAKE SPRING ROLLS 🌯🔥

Spring Rolls are delicious snacks that can be enjoyed with any drink — hot or cold.
They are made using thin pastry sheets (similar to those used for samosas) and are filled with minced meat or vegetables, then rolled into a cylinder shape before being deep-fried.

Here’s how to make them:

📌 INGREDIENTS

✅ Minced meat – 1 kg 🥩
✅ Spring roll wrappers – 30 sheets (square shaped) 🫓
✅ Large onions – 4 🧅
✅ Large carrots – 4 🥕
✅ Salt – 1 teaspoon 🧂
✅ Crushed ginger and garlic – 1 tablespoon 🧄
✅ Cooking oil – 1 liter 🛢️

📝 METHOD

1️⃣ Preparing the Filling

• Wash the minced meat and place it in a strainer.

• Transfer it into a frying pan without adding any oil (meat has its own fat).

• Cook until all the water dries up.

• Then add the carrots, onions, ginger, and garlic.

• Continue cooking until everything is fully cooked and fragrant.

• Remove from heat and let the filling cool completely.

2️⃣ Rolling the Spring Rolls

• Take one wrapper and place 1 tablespoon of the meat mixture in the center.

• Roll it into a cylinder shape (you can check pictures or videos for better folding guidance).

• Repeat the process until all the meat filling is used up.

3️⃣ Frying

• If you plan to eat them immediately, deep-fry the spring rolls in hot oil until they turn golden brown.

• Remove and place them on a plate lined with paper towels to drain excess oil.

4️⃣ Storing

• For spring rolls you want to store, arrange them neatly in freezer bags and keep them in the freezer.

• When ready to eat, fry them directly from frozen — no need to thaw first.

📌 Note:
The method for making spring rolls is very similar to making samosas.
The difference is in the shape: samosas are folded into triangles, while spring rolls are rolled into cylinders.

🥢 Origin of Spring Rolls

📍 China – The Birthplace

Spring rolls are believed to have originated during the Eastern Jin dynasty (265–420 AD) in China. Originally, they were thin pancakes filled with fresh spring vegetables to celebrate the arrival of spring—hence the name "spring rolls." They were eaten during the Spring Festival (now part of the Chinese New Year tradition).

 Spread Across Asia

As the dish spread through Asia, it took on different names, fillings, and wrappers:

• Vietnam: Known as "Chả Giò" (fried) or "Gỏi Cuốn" (fresh rice paper rolls).

• Thailand: Called "Por Pia", filled with glass noodles, vegetables, and sometimes shrimp or pork.

• Philippines: Known as "Lumpia", influenced by Chinese traders and adapted with local flavors.

• Indonesia: Also called "Lumpia", often deep-fried and stuffed with bamboo shoots, meat, and spices.

🍽️ Types of Spring Rolls

There are two main types:

1. Fresh Spring Rolls – Made with rice paper and not fried (common in Vietnam and Thailand).

2. Fried Spring Rolls – Made with wheat-based wrappers and deep-fried (common in China and the Philippines).

💡 In Short:

Spring rolls originated in China as a seasonal food celebrating spring, then spread across Asia and evolved into many delicious versions—both fried and fresh.