Embark on a culinary journey to the heart of Nepal with Kathmandu Spring Rolls, a delectable appetizer that tantalizes taste buds with its harmonious blend of flavors and textures. These crispy golden rolls, also known as "Chun Pia" in Nepal, are a symphony of fresh vegetables, aromatic herbs, and succulent minced meat, all enveloped in a delicate pastry wrapper. In this comprehensive guide, we present two irresistible variations of Kathmandu Spring Rolls: a traditional meat-filled version and a delectable vegetarian alternative, catering to diverse dietary preferences. Both recipes are meticulously explained with step-by-step instructions, ensuring a hassle-free cooking experience. So, gather your ingredients, ignite your culinary passion, and prepare to indulge in a delightful odyssey of flavors with our authentic Kathmandu Spring Roll recipes.
Here are our top 5 tried and tested recipes!
FRESH SPRING ROLLS
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Nutrition Facts : Calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KATHMANDU SPRING ROLLS
Make and share this Kathmandu Spring Rolls recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients for filling; mix thoroughly.
- Spread out a wrap; moisten the edges with water.
- Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
- Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
- Continue making rolls for all filling mixture.
- Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
- Drain excess oil with paper towel.
- Arrange rolls in a plate and serve immediately with tomato achar.
VIETNAMESE BUN CHA GIO
Bun Cha is a traditional pork noodle salad, served in a bowl with fresh veggies and nuoc cham. Gio is the Vietnamese word for fried spring rolls. These are added for crunch. From A Spicy Perspective.
Provided by gailanng
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice. If already frozen, thaw half way before slicing.
- Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
- For the nouc cham, mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients; set aside.
- Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 tablespoon of peanut oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into 1/2 inch pieces.
- To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. Place the pork and spring rolls on top; sprinkle with chopped peanuts. Serve with nuoc cham on the side.
Nutrition Facts : Calories 1018.8, Fat 23.1, SaturatedFat 5.2, Cholesterol 81.1, Sodium 2836.7, Carbohydrate 148.3, Fiber 9.1, Sugar 25.1, Protein 54.3
SOUTHWESTERN SPRING ROLLS
This is a modification of a Chili's recipe (I made it up and don't usually measure so pretty much everything is approximate)
Provided by JuliaTN
Categories Cheese
Time 30m
Yield 15 Spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
- Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
- Heat frying pan to med/high heat (I use an electric range and set it to 7).
- Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
- Garnish with salsa and sour cream.
Nutrition Facts : Calories 323.2, Fat 14.9, SaturatedFat 4.3, Cholesterol 14.3, Sodium 632, Carbohydrate 37.9, Fiber 2.9, Sugar 1.7, Protein 11.2
KEEMA BHUTUWA
Make and share this Keema Bhutuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- In a non-stick pan, heat four tablespoons of oil.
- Add fenugreek seeds and red chilies and fry till dark.
- Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
- Add chopped onions and stir fry until light brown.
- Put chopped tomatoes and cook for about five minutes.
- Add ground meat to the pan; stir to break up into lumps.
- Salt and pepper the meat mixture.
- Set heat to medium and continue to stir fry the meat until cooked.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and spring onion; stir for another two minutes.
- Adjust seasoning with salt and pepper; garnish with fresh cilantro.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice, or roti (flat bread).
Tips:
- Use fresh ingredients: Fresh vegetables and herbs will give your spring rolls the best flavor.
- Soak the rice paper wrappers in warm water: This will make them pliable and easy to roll.
- Don't overstuff the spring rolls: Too much filling will make them difficult to roll and eat.
- Roll the spring rolls tightly: This will help to keep the filling inside and prevent them from falling apart.
- Fry the spring rolls in hot oil: This will help to create a crispy outer layer.
- Serve the spring rolls with a dipping sauce: A dipping sauce will add flavor and moisture to the spring rolls.
Conclusion:
Kathmandu spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for any occasion and can be customized to your own taste. With a little practice, you'll be able to make these spring rolls like a pro!
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