In the Spring roll I used cooked pork & shrimp and water chestnuts
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That was added to a stir fry of cabbage, green onion, garlic and
ginger
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Then I added a slurry of soy sauce, cornstarch, water and a squeeze of
fresh lime juice and cooked for just a minute or two
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The ingredients are assembled along with an egg wash, ready to roll
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The filling is placed about 2" from one corner and the rolling begins
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My very first Spring Roll Yahoo!!!!
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All rolled up and ready to fry
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All fried up in grapeseed oil with a splash of canola
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Ready to eat with snow peas to dip in the soy sauce seasoned with
ginger and fresh lime juice.
I was going to add the snow peas to the filling but changed my mind.
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mmm, wanna bite?
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Looks like the color is just right on the wrappers.
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They turned out just delicious. I have a lot of ideas for more Spring
Rolls. It was a lot of fun.
Here is the recipe from the egg/spring roll wrapper that I didn't
follow exactly ;-)
@@@@@ Now You're Cooking! Export Format
Shanghai Seafood Egg Rolls
none
3 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon stir-fry oil; I used grapeseed oil
3 cups shredded napa cabbage; or green cabbage
3 green onions; and tops chopped
1 can water chestnuts 8 oz's; drained, chopped
1/2 pound crab meat or shrimp; cooked, shelled
2 oz cooked ham; julienne
I used roast pork
10 egg roll, spring roll; wrappers
Combine cornstarch, soy sauce and 2 tablespoons water, stir until
smooth.
Heat wok or large frying pan over high heat. Add oil; coat wok. Add
cabbage and green onions & tops; stir-fry 1 minute. Add water
chestnuts, crab, ham and soy sauce mixture. Cook and stir until
thickened and all is combined.
Remove from heat; cool. Fill and cook egg rolls as directed below.
To fill and cook egg rolls: Place a packed 1/3 cup filling about 2
inches from a corner of a wrapper. Fold corner over filling. Roll
firmly halfway up wrapper, making an elongated roll. Moisten remaining
edges with beaten egg. Fold two side corners over filling. Roll all
the way up. Repeat until all filling is used. Heat vegetable oil, at
least 2 inches deep, in wok or medium saucepan to 350°F Add egg rolls,
a few at a time; fry 3 to 4 minutes or until golden brown on all
sides. Remove from oil, drain briefly on paper towel. Cut each roll
into 3 or 4 pieces with serrated knife using a sawing motion or cut
with kitchen shears. Serve with Chinese mustard, sweet
& sour sauce, Duck or Plum sauces for dipping as desired.
Contributor: Dynasty egg roll wrapper
Yield: 5 servings
** Exported from Now You're Cooking! v5.77 **
Koko
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http://kokoscorner.blogspot.com
updated 3/24 added mole page
"There is no love more sincere than the love of food"
George Bernard Shaw