Here a couple ideas for Jeanette and all of us - love to have some more ideas my own self. 
This first one I've made for catering jobs and it's always well received.The second one I think I've made once or twice per my notes and we liked, but don't remember them.
CRAB SPRING ROLLS W/MANGO KETCHUP - VICKI C2C
Ingredients for Filling:
1lb Crab Claw Meat
1 t Nutmeg
2 t Cumin
2 t Dry Mustard
1 t Cayenne
1 T Cilantro, minced
1 T Fresh Thyme Leaves
Salt and Pepper
1/2 C Diced Yellow Bell Pepper
1/2 C Diced Red Bell Pepper
1/2 C Diced Yellow Onion
1 T Minced Garlic
Spring Roll Wrappers
Method:
Sweat the peppers, onions, and garlic in clarified butter.
Combine with remaining ingredients.
Place filling on wrappers, roll, and seal with egg wash.
Fry rolls in 350 degree oil 2-4 minutes until golden and warm in the center.
Serve with mango catsup.
Ingredients for Mango Catsup:
1 C Mango Puree (or diced fresh mango)
4 T Major Grey’s Chutney
4 T Catsup
2 T Soy
2 T Champagne Vinegar
4-6 each Dashes Tobasco Sauce
Method:
Puree ingredients in food processor.
--------
* Exported from MasterCook *
Mini Spring Roll Recipe
4 ounces ground pork
Marinade:
1 tablespoon soy sauce
Pepper -- to taste
1 teaspoon cornstarch
Other:
6 medium shrimp
1 medium carrot
4 water chestnuts -- fresh or canned
1 green onion
1 cup mung bean sprouts
1 cup shredded Napa cabbage
2 stalks celery -- finely chopped
1 tablespoon minced ginger
1 tablespoon oyster sauce
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons chicken stock
a few drops sesame oil
1 teaspoon cornstarch
Oil for deep-frying and stir-frying
16 mini spring roll wrappers -- (16 to 18)
Marinate the ground pork with the marinade ingredients for 15 minutes.
Rinse the shrimp under warm running water and pat dry. Finely chop.
Peel and shred the carrot. Finely chop the water chestnuts.
Dice the green onion. Rinse the mung bean sprouts and drain thoroughly. Shred the cabbage. String and chop the celery. Mince the ginger.
In a small bowl, combine the oyster sauce, rice wine or sherry, chicken stock and sesame oil. Whisk in the cornstarch.
Heat the wok over medium-high to high heat. Heat 2 tablespoons oil. When the oil is hot, add the ground pork. Stir-fry until it is nearly cooked through. Remove and clean out the wok.
Add 1 tablespoon oil. When the oil is hot, add 1/2 of the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until it turns pink. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the remaining half of minced ginger. Stir-fry until aromatic. Add the remaining vegetables and stir-fry. Push the vegetables up to the sides of the wok. Add the sauce in the middle, stirring quickly to thicken. Add the shrimp and pork back into the pan. Mix everything together. Allow the filling to cool.
Heat the oil for frying to 360 and 375 degrees.
To make the spring rolls, lay one mini spring roll wrapper in front of you. Wet the edges. Add 2 heaping teaspoons in the bottom half. Take the bottom edge and wrap over the filling, tuck in the 2 side edges, and continue rolling up. Seal the edges.
Deep-fry the spring rolls until golden brown and crispy. Cook in batches, taking care not to overcrowd the wok. Remove with a slotted spoon and drain on paper towels. Serve hot.
Description: "makes 20"
This first one I've made for catering jobs and it's always well received.The second one I think I've made once or twice per my notes and we liked, but don't remember them.
CRAB SPRING ROLLS W/MANGO KETCHUP - VICKI C2C
Ingredients for Filling:
1lb Crab Claw Meat
1 t Nutmeg
2 t Cumin
2 t Dry Mustard
1 t Cayenne
1 T Cilantro, minced
1 T Fresh Thyme Leaves
Salt and Pepper
1/2 C Diced Yellow Bell Pepper
1/2 C Diced Red Bell Pepper
1/2 C Diced Yellow Onion
1 T Minced Garlic
Spring Roll Wrappers
Method:
Sweat the peppers, onions, and garlic in clarified butter.
Combine with remaining ingredients.
Place filling on wrappers, roll, and seal with egg wash.
Fry rolls in 350 degree oil 2-4 minutes until golden and warm in the center.
Serve with mango catsup.
Ingredients for Mango Catsup:
1 C Mango Puree (or diced fresh mango)
4 T Major Grey’s Chutney
4 T Catsup
2 T Soy
2 T Champagne Vinegar
4-6 each Dashes Tobasco Sauce
Method:
Puree ingredients in food processor.
--------
* Exported from MasterCook *
Mini Spring Roll Recipe
4 ounces ground pork
Marinade:
1 tablespoon soy sauce
Pepper -- to taste
1 teaspoon cornstarch
Other:
6 medium shrimp
1 medium carrot
4 water chestnuts -- fresh or canned
1 green onion
1 cup mung bean sprouts
1 cup shredded Napa cabbage
2 stalks celery -- finely chopped
1 tablespoon minced ginger
1 tablespoon oyster sauce
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons chicken stock
a few drops sesame oil
1 teaspoon cornstarch
Oil for deep-frying and stir-frying
16 mini spring roll wrappers -- (16 to 18)
Marinate the ground pork with the marinade ingredients for 15 minutes.
Rinse the shrimp under warm running water and pat dry. Finely chop.
Peel and shred the carrot. Finely chop the water chestnuts.
Dice the green onion. Rinse the mung bean sprouts and drain thoroughly. Shred the cabbage. String and chop the celery. Mince the ginger.
In a small bowl, combine the oyster sauce, rice wine or sherry, chicken stock and sesame oil. Whisk in the cornstarch.
Heat the wok over medium-high to high heat. Heat 2 tablespoons oil. When the oil is hot, add the ground pork. Stir-fry until it is nearly cooked through. Remove and clean out the wok.
Add 1 tablespoon oil. When the oil is hot, add 1/2 of the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until it turns pink. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the remaining half of minced ginger. Stir-fry until aromatic. Add the remaining vegetables and stir-fry. Push the vegetables up to the sides of the wok. Add the sauce in the middle, stirring quickly to thicken. Add the shrimp and pork back into the pan. Mix everything together. Allow the filling to cool.
Heat the oil for frying to 360 and 375 degrees.
To make the spring rolls, lay one mini spring roll wrapper in front of you. Wet the edges. Add 2 heaping teaspoons in the bottom half. Take the bottom edge and wrap over the filling, tuck in the 2 side edges, and continue rolling up. Seal the edges.
Deep-fry the spring rolls until golden brown and crispy. Cook in batches, taking care not to overcrowd the wok. Remove with a slotted spoon and drain on paper towels. Serve hot.
Description: "makes 20"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: 3540000167.jpg]](http://www.templeofthai.com/images/products/3540000167.jpg)
and here is an explanation I found on a Thai foods site. Spring Roll Wrappers (also known as rice paper, rice paper rounds, spring roll skin, edible rice paper, wraps, banh trang or summer roll wrappers) are used in both Vietnamese and Thai cuisine for preparing fresh or fried spring rolls. The circular wrappers are thin, brittle, and opaque and marked with a cross-hatched pattern.