How to Use Spring Roll Skins

How to Use Spring Roll Skins

Spring roll skins are a delicious and nutritious rice paper wrap. While these skins are most commonly used in their namesake dish, they can also be used for a variety of other purposes. To begin, stuff and roll a skin with a traditional filling. Next, experiment with different dishes that you can make or enhance with spring roll skins. There are no limits to the fun and delicious ways you can use these rice wrappers if you let your culinary imagination run wild!

Ingredients

Simple Spring Rolls

  • 8 spring roll skins
  • 2 oz (57 g) of rice vermicelli
  • 8 large cooked shrimp, deveined and halved
  • 1⅓ tbsp (1.7 g) of Thai basil
  • 3 tbsp (15 g) of fresh cilantro, chopped
  • 3 tbsp (4.7 g) of fresh mint, chopped
  • 2 leaves (15 g) of fresh lettuce, chopped

Method 1 Wrapping Spring Rolls

1. Soak a single skin for 10 seconds in lukewarm water. Fill a large, shallow bowl halfway with lukewarm water. Place a single skin in the centre of the bowl and immerse it in water for about 10 seconds. If you don’t soak the spring roll skin ahead of time, it’s more likely to tear when you put any filling in the centre.

If your plate is deep enough, you can use it instead of a bowl.

The water temperature should be between 90 and 95 degrees Fahrenheit (32 and 35 degrees Celsius).

2. Allow the damp skin to dry for 30 seconds by laying it flat on a towel. Place a clean, dry dish towel on a table or countertop. After you’ve soaked your skin, lay it on top of this towel for 30 seconds to dry. While you don’t want the skin of the spring rolls to be dripping wet, make sure the wrapper is moist before proceeding.

When spring roll skins are damp, they are less likely to tear.

3. Place your fillings in the skin’s centre. Place 2 shrimp halves, a small scoop of rice vermicelli, and a pinch of mint, lettuce, basil, and cilantro in the centre of the skin. If you’re using long vegetable pieces, such as cucumber sticks, try to position them at a 45-degree angle in the centre of the skin.

When using rectangular skins, it is easiest to place fillings at an angle. Angle the vegetables in this case so that they form a diagonal line across the centre of the skin.

4. To make a tight fold, flip the bottom left corner of the spring roll to the right. Bring the loose, left flap of spring roll skin over the centre filling. Allow this flap to rest on the filling, with the skin’s edge facing right. Keep this fold as tight as possible, as it will aid in the compactness of your spring rolls.

Fold the corner of a square spring roll skin over the filling to form a small triangle. Form a semicircle with your folded skin if you’re using a circular wrapper.

5. Roll the skin sideways and fill halfway along the spring roll skin. Pinch the spring roll’s folded edge and begin rolling the filling to the right. When you’ve rolled about halfway down the length of the skin, pause to tuck and secure the rest of the wrapper.

At this point, inspect the spring roll to ensure that the filling is evenly distributed along the length of the roll. If your spring roll appears uneven, feel free to unravel it and try again.

6. Fold and tuck the skin’s opposite edges into the rolled portion of skin. Fold the shorter, untucked edges of the spring roll skin forward. To make the finished product more secure, try folding them into the section of spring roll that you’ve already rolled.

If these edges won’t stay put, wet your fingertip and rub it across the folded crease to seal them in place.

7. Continue rolling the skin until the spring roll is closed and secure. Pinch the sides of the spring roll skin as you roll it forward to completely encircle the filling. To press the final loose edge into place, run your finger along it. If the flap of spring roll skin won’t stay put, wet your finger and rub it along the edge to seal it in place.

Refrigerate any leftover spring rolls for at least 2-3 days.

Tip: If you make spring rolls ahead of time, wrap them in a moist paper towel and store them in the refrigerator to keep them fresh.

Method 2 Including Spring Roll Skins in Other Recipes

1. By slicing and baking spring roll skins, you can make healthy chips. Preheat the oven to 375°F (191°C) and cut the skins into triangular, tortilla chip-sized pieces with a knife or pizza cutter. Arrange the pieces on an oiled baking sheet and season with your favourite spices. Place the tray in the oven for 4-6 minutes to crisp the pieces.

Baked spring roll skins can also be served on top of a soup or salad. Instead, cut the skins into long, rectangular strips for these dishes.

If you want to stick to the basics, salt and pepper are excellent seasoning choices. Instead of salt, try chilli powder or cayenne pepper to add a burst of flavour to your chips.

2. Finish a tasty vegan sausage with a casing made from spring roll skin. Roll up the filling with spring roll skins when making your own meat-free sausages at home. Place your sausage filling in the centre of the wrap and roll it to the right until it begins to form a cylindrical shape. Finally, tuck in the upper and lower edges of the skin and roll up the sausage to finish casing it.

To make a delicious vegan sausage mixture, combine your favourite chopped vegetables, wheat gluten, and spices of your choice.

3. To make a tasty dessert, bake spring roll skins topped with sugar. Preheat the oven to 375°F (191°C) while you arrange several skins flat on a baking sheet. Sprinkle 1-2 tbsp (12.5-25 g) white granulated sugar over the surface of each spring roll skin, or until completely coated. Place this tray in the oven for 4 minutes, or until the sugar has caramelised and turned brown.

Tip: To make these dessert skins even more delectable, top them with strawberries, blueberries, or raspberries!

4. When making dumplings, use spring roll skin as the wrapper to save time. Use spring roll sheets instead of dumpling dough in your favourite dumpling recipe. Fold and pinch the filling into the centre of the skin, tucking the spring roll paper edges around the filling until it resembles a traditional dumpling shape.

To make the cooking process easier, cut the spring roll skins into smaller, 3 to 4 inch (7.6 to 10.2 cm) wide circles with a knife.

5. To make ravioli, fill spring roll wrappers with cheese and spinach. Soak a spring roll skin in warm water for a few minutes before setting it aside on a flat surface. Arrange a ricotta cheese, mozzarella cheese, and chopped spinach mixture in the centre of the wrapper. To secure the filling, fold the skin in half and pinch along the edges. Finally, place the ravioli in a colander over steaming water to melt the cheese.

If you want crisper ravioli, bake them instead of steaming them. Place the ravioli on a greased baking sheet and bake for 8-10 minutes at 375 °F (191 °C).

This recipe works best with thawed frozen spinach.

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