You thought you had it made when you learn how to make egg rolls. Spring rolls beats egg rolls hands down - it's fresher, tastier, and the wrappers are much thinner thus gives you a crisper texture.
------ Utensils ------
Wok
Deep fryer
Pastry brush
----- The Stuffing -----
4-5 tablespoon or vegetable oil
1/2 teaspoon of salt
1 teaspoon of sugar
2 parts water and 1 part starch mixture to thicken the sauce
1/2 Cabbage - sliced thinly the size of a fresh bean sprout
2 Cups of fresh bean sprout
1/2 Spanish onion cut diagonally the size of the bean sprout
2 limbs of celery cut yes again like the bean sprout
Meats & chicken optional
Shrimps optional
(if you are using meats and shrimps dice them in very small pieces)
1 package of spring roll wrappers, they are round (not egg roll wrappers they are square)
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----- Making The Stuffing -----
In a hot wok put your vegetable oil in - then the meats or shrimps stir for 1 to 2 minutes then all of the other ingredients stir for 2 minutes then add cornstarch mixture to thicken the sauce. Let set aside and cool.
Have the deepfryer going to temperature of 325 degrees. In the meantime take apart your wrappers and place about 2 tablespoon of stuffing in the center roll in a cylinder and paste with a pastry brush an beaten egg mixture on both ends of the cylinder and fold and press so that the stuffing is sealed. Continue until all the stuffing is finished, then place 4-5 of these spring rolls in the deep fryer and fry until golden brown - about 2-3 minutes.
You can freeze these when cool and reheat in toaster oven and served with a plum or pumpkin sauce.
If you have any comments or suggestions email me
Dennis Mong
North Bay, Ontario, Canada
Email Dennis for more Info!
Thanks and enjoy!
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