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Prep Time:
Marinade Time:
30 min to 8 hours
12 wraps
Grill time:

Spring Rolls

Double the Flavour with the Grill

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Spring Rolls
Serves 12 wraps
Prep Time:
Marinade Time: 30 min to 8 hours
Grill time: 25
To be honest, I could have left the wrappers, they were a little flaccid.  Nowhere on the package, or in the recipes I was researching to get to this point did it say to fry them. It was at the suggestion of the same friend who brought the wraps that I did. Soooo if you’re not into the wrap thing, not to worry! Toss this all together in a bowl and call it a stir fry! I will definitely try this recipe again but I think next time I will use egg roll wrappers instead.

Spring Rolls

Serves: 12 wraps       Total Time: 9 hours


  • 1 package of rice paper wraps
  • 1 cup oil for frying
Beef Rolls
  • ½ lb. fast fry beef
  • ¼ cup soy sauce
  • 2 tbsp. hoisin sauce
  • ½ inch cube of ginger, grated
  • 2 cloves garlic, grated
  • ½ tbsp. brown sugar
Chicken Rolls
  • 1 large chicken breast, or two regular
  • ¼ cup  soy sauce
  • 1 tbsp. red curry paste
  • ½ inch cube of ginger, grated
  • 1 clove of garlic, grated
  • ½ tsp. garam masala
  • 1 tsp. red chilli flakes (or to taste)
  • 1 cup fresh bean sprouts
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, grated
  • ½ inch cube of ginger, grated
  • 3 medium mushrooms or,
    ¼ cup shiitake mushrooms
  • 1 small carrot cut julien style
  • 2 small green onions
  • 1 tbsp. oil for stir frying


Step 1
In separate bowls combine the ginger, garlic, soy sauce, and hoisin sauce and brown sugar for the beef, and soy sauce, curry paste, ginger, garlic, garam masala and red chilli flakes for the chicken. Reserve half of each marinade in a separate container before putting the meat in to marinate for 30 minutes to 8 hours.
Step 2
While the meats are marinating, slice all the veggies for your stir fried filling.
Step 3
Oil and then preheat your grill to medium-high. Grill the beef for about 2 minutes each side, and the chicken for about 8 minutes, or until done.
Step 4
In your wok-topper (or a frying pan) heat the oil and add the ginger, and carrots, fry for about a minute. Add the green and red pepper, and the onions, fry for another minute or two, finally add the garlic and bean sprouts and fry until everything is tender-crisp, another 1 to 3 minutes.
Step 5
Set your stir fry aside and slice the meat into thin lengthwise slices.
Step 6
In a shallow dish filled with warm water, soak your rice sheet for about 20 seconds. Then lay it flat on your work surface. Lay some meat in the middle, along with the stir fry. Fold two ends of the wrap up to cover the top and bottom of the filling, then fold the top of the wrap over the filling towards you. Roll the wrap until it resembles a delicious food cigar. Repeat this process until you have used up all of your ingredients.
Step 7
You can stop here and just eat the wraps as is. But that seems a little boring. So, pop some oil into a non-stick pan and heat it up. Fry those wraps until they’re crispy on the outside for a little added flavour and texture. While the wraps are crisping up, heat the reserved marinade.
Step 8
Serve warm and dip them in the sauce that you reserved at the beginning.
A great friend came by with spring roll wrappers one day. I just had to do something amazing with them. But all the recipes that I researched seemed so ordinary. Well, that got me thinking. I needed a marinade for the meat, and I needed veggies too. I wanted to go with some Asian inspired flavours, something that made me think fresh and light. In the end I did two flavours of Spring Rolls, Asian Beef and Curried Chicken.


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