Chilean Spring Rolls — Homemade Arrollados Primavera Recipe

Versión en Español

Chilean arrollados primavera are fried spring rolls made with thin homemade wrappers of flour, water, and oil, filled with ground beef, cabbage, carrot, ginger, and garlic cooked with soy sauce and sesame oil, chilled for 2 hours, and fried at 180 C (356 F) for about 5 minutes. They take 150 minutes of preparation plus 20 minutes of cooking and serve 4 people.

They are one of the most traditional appetizers in Chinese restaurants in Chile, loved for their crunch.

How to Make Chilean Spring Rolls?

You can use store-bought wrappers or make them at home. The thin wrappers are painted onto a hot skillet, the filling is cooked and cooled, and the rolls are shaped, chilled, and fried.

Nutritional Information

Each serving of spring rolls contains approximately 290 kcal, 8 g of protein, 12 g of fat, 37 g of carbohydrates, 4 g of fiber, 2 g of sugars, 20 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Arrollados Primavera Recipe

Preparation: 150 minutes
Cooking: 20 minutes
Servings: 4 people

Ingredients

Wrappers

• 400 ml (1 2/3 cups) of cold water
• 200 g (1 2/3 cups) of all-purpose flour
• 1 tablespoon of oil

Spring Filling

• 300 g (10.5 oz) of cabbage, chopped
• 200 g (7 oz) of ground beef
• 2 carrots, grated
• 2 tablespoons of oil
• 2 tablespoons of soy sauce
• 1 teaspoon of sesame oil
• 1 teaspoon of garlic, chopped
• 1 teaspoon of fresh ginger, grated
• 1/2 teaspoon of salt
• 1 beaten egg, to seal
• Oil for frying

Instructions

1. In a blender, combine the cold water, oil, and flour, blend for 5 seconds, scrape down any flour, and blend for 20 to 30 seconds more until smooth. Grease a 23 cm (9 in) nonstick skillet with a few drops of oil spread with paper towel.

2. Heat over medium heat and, with a pastry brush, paint a thin layer of batter over the surface, always in the same direction, to form a thin round. Cook for about 30 seconds, loosen it with a skewer, flip, cook 15 to 30 seconds more, and cool on a rack. Repeat with all the batter.

3. In a large pot, heat the oil over high heat and add the grated carrot, chopped cabbage, grated ginger, garlic, and salt. Stir with a wooden spoon and cook for about 3 minutes, stirring constantly.

4. Add the ground beef, break it up with the back of the spoon, and cook for about 8 minutes, stirring. Add the soy sauce and sesame oil and cook 4 to 5 minutes more, until the vegetables are tender and any excess liquid has evaporated. Transfer to a dish and cool to room temperature.
5. Place a wrapper on a clean surface, add a heaping spoonful of filling near the bottom edge, roll it once, shape the filling, fold in the sides like an envelope, brush the top with beaten egg, and finish rolling to seal. Cover the rolls and refrigerate for at least 2 hours.

6. Heat plenty of oil in a fryer or deep pot to 180 C (356 F), ideally checked with a thermometer, and fry the rolls without crowding for about 5 minutes, until golden. Drain and serve right away with soy, teriyaki, or sweet and sour sauce.

Additional Tips

Keep the filling dry

Cook off all the liquid and chill the filling well so the wrappers do not tear or open.

Freeze them assembled

Do not freeze the wrappers alone, but you can freeze the assembled rolls and fry them from frozen.

Keep them crisp

Drain fried rolls on a rack instead of paper, or keep them warm in a 120 C (250 F) oven.

Frequently Asked Questions (FAQs)

1. How do I keep the rolls from opening when frying?

Seal the edges well with beaten egg, press gently, and make sure the filling is cold and dry.

2. Can I make them ahead?

Yes. Assemble them hours ahead and refrigerate, or freeze them raw and fry from frozen, adding a few minutes.

3. How do I keep them crunchy?

Drain them on a wire rack and keep them in a 120 C (250 F) oven until serving.

4. Which sauces go best?

Soy, teriyaki, and sweet and sour are the most popular, but spicy peanut or plum sauce also work.

What Are Arrollados Primavera?

Arrollados primavera are the Chilean version of Chinese spring rolls, a staple starter in Chilean Chinese restaurants alongside ham and cheese rolls.

Origin of the Spring Roll

The spring roll (chunjuan) comes from China, where it is traditionally eaten to celebrate the start of spring at the Lunar New Year.

Did You Know?

You can also bake spring rolls in an oven preheated to 200 C (392 F) for about 20 minutes, although the texture will be less crisp.

Recommended

• Chilean Ham and Cheese Rolls
• Chilean Chicken Chop Suey
• Chilean Mongolian Beef
• Homemade Sweet and Sour Sauce