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Mar 31, 2013 11:52 PM

Spring Rolls - Home Cooking Dish of the Month (April 2013)

It was a close vote this month, but Spring Rolls won out for the new dish of the month. You can see the vote here:

Spring rolls are a dish with lots of variations and room for creativity. As usual, you are invited to use published recipes, old favorites, or a recipe you've invented. Please describe your recipe, share your source, and your outcome. Photos are always encouraged. Please remember to paraphrase any recipes that are not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Looking forward to some great spring rolls!

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  1. Thanks, Dave, for handling this month!

    I have a question for Dave MP and any other spring roll people...
    Are we including non-fried spring rolls also? (Also known as raw spring rolls or summer rolls.)

    4 Replies
    1. re: L.Nightshade

      Raw and/or cooked is kind of what I had in mind when I threw spring rolls out there---but I'm not in charge :) I guess we'll wait and see what people think?

      1. re: alliegator

        Agreed--it would be nice to mix it up a bit with both varieties.

        Looking forward to trying this month out--I've already got a few recipes bookmarked, and this is one food that my husband will not tire of so I am ready to dig in!

      2. re: L.Nightshade

        expanded to non fried works for me too. i actually prefer a cold rice paper summer roll; even if the filling is cooked. plenty of ways to go either way we "roll."

        1. re: L.Nightshade

          I can get behind either fried or non-fried.

        2. On Friday as part of a small pottery class I'm hosting in the studio I'm going to make a few finger foods to go with a sparkling water punch. I thought it would be a good opportunity to give a spring roll a try. I'm going to make a summer roll with crab (I almost typed crap again!!), mint, thai basil, slivered carrots and rice noodles and a fried spring roll with a cheeseburger filling-an idea I found on one of the blogs I follow. I usually offer two dipping bowls with summer rolls-a bowl of fresh lemon juice and a bowl of thinned hoisin sauce. The cheeseburger filled rolls-no dip.

          this archived article from Serious Eats ask the proverbial question and I found the offensive about strange spring roll fillings inspiring-but I usually gravitate towards riffs and unexpected pairings.

          Can't wait to see what everyone is planning!!


          4 Replies
          1. re: HillJ

            I ordered crab spring rolls from an Asian-fusion place for lunch today - they came bursting with lumbs of REAL crab and were absolutely delicious! They served a wasabi dipping sauce, which went really well with the sweet crab - maybe something to think about!

            1. re: biondanonima

              great idea! I love wasabi! thanks.

              1. re: biondanonima

                I love crab spring rolls. I was looking around this morning for spring roll inspiration and came across this recipe:
                It'll definitely appear on my table this month.

                1. re: alliegator

                  Oh and this one includes pickled ginger and the very interesting inclusion of pink grapefruit sections-love it!

            2. I am keep to join in! I love all kinds of spring rolls but am a bit scared of deep fat frying so have only ever made summer rolls.

              I made some mango, chilli and chicken ones recently with a peanutty hoisn dip. I am keen to try something different though! Crab sounds good actually...

              1. question-
                why were there so few ppl who voted?

                2 Replies
                1. re: jpr54_1

                  jpr54, when I noticed a low voting turnout, I mentioned it here:

                  When a Sticky post was added to the Home Cooking board heading, voting improved a bit more.

                  1. re: HillJ

                    thanx i hadn't read those posts

                2. Classic Cha Gio (fried, with rice paper wrap) are the favorite spring rolls in our house. We serve them Lao style, with lettuce, cilantro, mint, cucumber slices, khao poohn noodles, pickled shallots, and dipping sauce.

                  This NYT recipe is very close to what I do; I just don't add dried shrimp:

                  Once rolled, you can fry these for 3 minutes on each side, cool, and freeze in plastic-wrapped batches of 6. You'll have to fry them again before serving, but one recipe will make dozens of rolls if you use the small papers.