Spring Roll Wrapper Ideas
  Re: (...)
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.


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
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
Puree ingredients in food processor.


* Exported from MasterCook *

Mini Spring Roll Recipe

4 ounces ground pork
1 tablespoon soy sauce
Pepper -- to taste
1 teaspoon cornstarch
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.
  Re: Spring Roll Wrapper Ideas by cjs (Here a couple ideas ...)
Looks like TWO projects next week! Spring rolls (and more egg rolls while I'm at it) AND pork bellies! Thanks to Laura, I'm not worried about doing these! The egg rolls were such a HUGE success! I think I'll have to line everything up for a day DD can plan to be here! She'd LOVE this!

YUM! Thanks Jean! William is going to owe you AGAIN!

While I'm at it, I may look up some ideas I've found on the net a while back and try out some that aren't fried...unless someone comes through with a tried and true on here. I think that would go over really well with all the fresh veggies coming off the garden now and it being SO hot here!
Keep your mind wide open.
  Re: Spring Roll Wrapper Ideas by cjs (Here a couple ideas ...)
From the online index searching Spring Rolls - not sure if the first one uses the wrapper - but the second is a fresh spring roll I think. Do you have issues going back that far?

Spring roll salad
Cuisine at home No. 57 (June 2006), pages 12-13

Want to know what a "deconstructed" spring roll tastes like? Try this unique and refreshing salad to find out.

Spring Rolls
Cuisine No. 13 (February 1999), pages 13-15

These spring rolls are good-looking and low-fat. Once you get the hang of it, they're easy to make.


Cover of this issue
First page of this article Article also indexed under
dipping sauce (recipes)
peanut (recipes)
spring roll (tips)
Thai cooking (recipes)
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Spring Roll Wrapper Ideas by esgunn (From the online inde...)
"Cuisine No. 13 (February 1999), pages 13-15 " Those look good!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Spring Roll Wrapper Ideas by cjs ("Cuisine No. 13 (Feb...)
Nope, don't have that one. Could one of you help out? No rush, as it will probably be next week before I try them.
Keep your mind wide open.
  Re: Re: Spring Roll Wrapper Ideas by cjs ("Cuisine No. 13 (Feb...)
What fun to go back and look at that old issue. Used to love those recipe cards.
  Re: Re: Spring Roll Wrapper Ideas by Dismc (What fun to go back ...)
The wrappers I got are not at all flexible. Do you soak them first to soften them up?
  Re: Re: Spring Roll Wrapper Ideas by HomeCulinarian (The wrappers I got a...)
This is what I bought.
[Image: 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.
The main raw material used for rice paper production is white rice. White rice powder is mixed with tapioca flour to make the rice paper glutinous and smooth. The thin flour and water batter is spread evenly on conveyor belts, steamed, and then transferred onto long rectangular bamboo frames. The lengths of rice paper are then sun-dried and ventilated. Finally the rice paper is cut into circles, squares, or rectangles and packaged. (Source: Chanh Khang, Rice Paper Manufacturer, Vietnam)

To prepare, submerge the rice paper into a plate of shallow water a few seconds just to soften, one at a time. Do not oversoak or the rice paper will start to disintegrate. Gently remove and roll up filled with cooked ground meat or other protein and shredded vegetables and herbs. Note that it is important to apply a little pressure, as you roll, to ensure that the roll is firm and tight.

Uncooked springrolls are called poh pia saht and can be stuffed with Chinese sausage, cucumber, tofu and omelet and served with a dipping sauce. Springrolls fried in oil are called poh pia tawt and usually are stuffed with glass noodles and shrimp or pork. For a lower calorie version fry in a non-stick pan until golden brown and bake in the oven until crisp. Serve with Mae Ploy Sweet Chili Sauce.

Spring roll wrappers are low in calories and fat and high in protein. Made from rice and tapioca flour, with no wheat products, consider including in a gluten-free diet.

Store in a well sealed container out of direct sunlight for up to one year. (Size: 8.5 inch diameter)
  Re: Re: Spring Roll Wrapper Ideas by HomeCulinarian (This is what I bough...)

This is what I bought.
[Image: 3540000167.jpg]

Cool! Those are the same ones I posted a while back, when I made the Lumpia! Not really difficult, at all, to use.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Spring Roll Wrapper Ideas by labradors ([blockquote]Quote:[h...)
They didn't come with instructions! Or if there are instructions, I wouldn't know what they said because my Vietnamese language skills are nill!

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