Spring Roll Question

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought some Spring Rolls that have a six inch diameter. They are hard. I
steamed them to soften them up so I could work them, and put the
ingredients
in them. I used a metal steamer although I do have one of those wooden
ones.
Once the rolls became soft they would stick to the metal. It turned out to
be a semi-disaster. Does anyone have any hints or techniques about how to
work with these rolls. I thought about placing them on wax paper as I
steamed them.

Thanks

Tom

In my experience you can also soften the wrappers by a brief soak in hot
water. Wax paper or parchment paper would solve the sticking problem, or
perhaps a spray of pam.

--
Peter Aitken

Tom or Mary said:

I bought some Spring Rolls that have a six inch diameter. They are hard. I
steamed them to soften them up so I could work them, and put the ingredients
in them. I used a metal steamer although I do have one of those wooden ones.
Once the rolls became soft they would stick to the metal. It turned out to
be a semi-disaster. Does anyone have any hints or techniques about how to
work with these rolls. I thought about placing them on wax paper as I
steamed them.

Just slide them through some warm (150-165F) water for a few
seconds then let sit a few more seconds. They'll soften up.

-sw

I did that and it made a big difference.

Thanks

Tom>

Quoted message said:

Just slide them through some warm (150-165F) water for a few
seconds then let sit a few more seconds. They'll soften up.

-sw

: I bought some Spring Rolls that have a six inch diameter. They are hard. I
: steamed them to soften them up so I could work them, and put the ingredients
: in them. I used a metal steamer although I do have one of those wooden ones.
: Once the rolls became soft they would stick to the metal. It turned out to
: be a semi-disaster. Does anyone have any hints or techniques about how to
: work with these rolls. I thought about placing them on wax paper as I
: steamed them.

: Thanks

: Tom

A "six inch diameter"??? Those aren't spring rolls, those are Yuletide
logs!!! Spring Rolls are only about an inch in diameter.

<[email hidden]> wrote

Quoted message said:

A "six inch diameter"??? Those aren't spring rolls, those are Yuletide
logs!!! Spring Rolls are only about an inch in diameter.

I think he means that the wrappers are 6 inches square.

nancy

There are "skins" for "Spring Roll" that are round.
FWIW, next time buy a different kind of skins.
Out of the freezer section, and stay away from the thick floury ones.

BTW, I was wondering also when I read 6" diameter.

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<[email hidden]> wrote

Quoted message said:

A "six inch diameter"??? Those aren't spring rolls, those are Yuletide
logs!!! Spring Rolls are only about an inch in diameter.

I think he means that the wrappers are 6 inches square.

nancy

What kind of "Spring Rolls" are you trying to make ?
If you steam them, who told you to do that?
Two kinds of Spring rolls, fried or cold rolled.
The fried ones have a thin skin, made from some kind of flour.
Then there are the cold ones, filled with glass noodles and more stuff.
Those are rolled cold and not steamed, and the skins are made from rice
flour.
The skins are soft and pliable, and COLD.
HTH

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought some Spring Rolls that have a six inch diameter. They are hard. I
steamed them to soften them up so I could work them, and put the
ingredients
in them. I used a metal steamer although I do have one of those wooden
ones.
Once the rolls became soft they would stick to the metal. It turned out to
be a semi-disaster. Does anyone have any hints or techniques about how to
work with these rolls. I thought about placing them on wax paper as I
steamed them.

Thanks

Tom

"Eye Indo" <[email hidden]> wrote

Quoted message said:

There are "skins" for "Spring Roll" that are round.
FWIW, next time buy a different kind of skins.
Out of the freezer section, and stay away from the thick floury ones.

BTW, I was wondering also when I read 6" diameter.

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I think he means that the wrappers are 6 inches square.

Oh, okay, I didn' t know that spring roll wrappers were round.

nancy

Eye Indo said:

There are "skins" for "Spring Roll" that are round.
FWIW, next time buy a different kind of skins.
Out of the freezer section, and stay away from the thick floury ones.

These are used mostly for making fresh spring rolls, not fried.
Popular in Vietnamese and Thai cuisines. You can also use them as
wrappers for making fried rolls, but this is something that takes
a lot of patience and experience. If making fried spring rolls,
the thin egg roll/spring roll wrappers are definitely the way to
go - the ones you have to peel off of each other very slowly.

Quoted message said:

BTW, I was wondering also when I read 6" diameter.

Rice paper wrappers are sold in rounds, squares, and triangles
(half-squares).

-sw

Nancy Young said:

"Eye Indo" <[email hidden]> wrote

Quoted message said:

There are "skins" for "Spring Roll" that are round.
FWIW, next time buy a different kind of skins.
Out of the freezer section, and stay away from the thick floury ones.

BTW, I was wondering also when I read 6" diameter.

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I think he means that the wrappers are 6 inches square.

Oh, okay, I didn' t know that spring roll wrappers were round.

nancy

I've never seen round spring roll wrappers so you aren't alone.

Jill

"jmcquown" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Oh, okay, I didn' t know that spring roll wrappers were round.

Quoted message said:

I've never seen round spring roll wrappers so you aren't alone.

What went unsaid was that I've never even made spring rolls,
so I've never seen any! I have, however, made potstickers, which
leads me to a question:

When I order dim sum from a local chinese food place, what they
give you are essentially pork meatballs in a wrapper cup. Got
that? (smile) They come with a sauce; for pete's sake I could
easily use that much sauce on one dim sum ... and it's no way near
being enough for 6 of them!

I will ask them (heading that one off at the pass), but I'm pretty sure
it's plum sauce? I'd like to buy that (or do you make that?) so I
have it for potstickers. Am I right about the plum sauce thing?

Pretty much lost after soy sauce, duck sauce and that hot mustard.

nancy

Nancy Young said:

"jmcquown" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Oh, okay, I didn' t know that spring roll wrappers were round.

Quoted message said:

I've never seen round spring roll wrappers so you aren't alone.

What went unsaid was that I've never even made spring rolls,
so I've never seen any! I have, however, made potstickers, which
leads me to a question:

When I order dim sum from a local chinese food place, what they
give you are essentially pork meatballs in a wrapper cup. Got
that? (smile) They come with a sauce; for pete's sake I could
easily use that much sauce on one dim sum ... and it's no way near
being enough for 6 of them!

Um... ask for extra sauce?

Quoted message said:

I will ask them (heading that one off at the pass), but I'm pretty
sure it's plum sauce? I'd like to buy that (or do you make that?) so
I have it for potstickers. Am I right about the plum sauce thing?

Beats me... I eat mine sauceless except for a dunk in sesame/soy.

Quoted message said:

Pretty much lost after soy sauce, duck sauce and that hot mustard.

I'll give you my duck sauce and the hot mustard, too. Here, have some extra
plum sauce, too 😉

Jill

Eye Indo said:

What kind of "Spring Rolls" are you trying to make ?
If you steam them, who told you to do that?
Two kinds of Spring rolls, fried or cold rolled.
The fried ones have a thin skin, made from some kind of flour.

That would be rice flour.

Quoted message said:

Then there are the cold ones, filled with glass noodles and more
stuff. Those are rolled cold and not steamed, and the skins are made
from rice flour.

Fried spring rolls are often filled with glass noodles as well. No, they
aren't steamed. Dumplings are steamed.

Quoted message said:

The skins are soft and pliable, and COLD.
HTH

"Tom or Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought some Spring Rolls that have a six inch diameter. They are
hard. I steamed them to soften them up so I could work them, and put
the ingredients
in them. I used a metal steamer although I do have one of those
wooden ones.
Once the rolls became soft they would stick to the metal. It turned
out to be a semi-disaster. Does anyone have any hints or techniques
about how to work with these rolls. I thought about placing them on
wax paper as I steamed them.

Thanks

Tom

"jmcquown" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

When I order dim sum from a local chinese food place, what they
give you are essentially pork meatballs in a wrapper cup. Got
that? (smile) They come with a sauce; for pete's sake I could
easily use that much sauce on one dim sum ... and it's no way near
being enough for 6 of them!

Um... ask for extra sauce?

You so *VASTLY* overrate the place where I get chinese food.
I'm lucky if I get the rice that goes with the pepper steak, don't
push it.

Quoted message said:

Quoted message said:

I will ask them (heading that one off at the pass), but I'm pretty
sure it's plum sauce? I'd like to buy that (or do you make that?) so
I have it for potstickers. Am I right about the plum sauce thing?

Beats me... I eat mine sauceless except for a dunk in sesame/soy.

Well, then, you're not much help, are you. Hmmmpf.

Quoted message said:

Quoted message said:

Pretty much lost after soy sauce, duck sauce and that hot mustard.

I'll give you my duck sauce and the hot mustard, too. Here, have some
extra
plum sauce, too 😉

Do you even know if it is plum sauce?

nancy

Nancy Young said:

"jmcquown" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

When I order dim sum from a local chinese food place, what they
give you are essentially pork meatballs in a wrapper cup. Got
that? (smile) They come with a sauce; for pete's sake I could
easily use that much sauce on one dim sum ... and it's no way near
being enough for 6 of them!

Um... ask for extra sauce?

You so *VASTLY* overrate the place where I get chinese food.
I'm lucky if I get the rice that goes with the pepper steak, don't
push it.

Quoted message said:

Quoted message said:

I will ask them (heading that one off at the pass), but I'm pretty
sure it's plum sauce? I'd like to buy that (or do you make that?)
so I have it for potstickers. Am I right about the plum sauce
thing?

Beats me... I eat mine sauceless except for a dunk in sesame/soy.

Well, then, you're not much help, are you. Hmmmpf.

Never said I'd be much help!

Quoted message said:

Quoted message said:

Quoted message said:

Pretty much lost after soy sauce, duck sauce and that hot mustard.

I'll give you my duck sauce and the hot mustard, too. Here, have
some extra
plum sauce, too 😉

Do you even know if it is plum sauce?

nancy

I don't speak Chinese... do you? I don't know if it's plum sauce. They
throw in these little packets of stuff and tiny covered souffle cups of a
red sauce in and say "Fank You" which, for all I know, could be "F*** You".
Then they send me on my merry way 🙂 I do get plenty of rice with whatever
I order.

Jill <--remembering John Belushi, Samurai chef

jmcquown said:

I've never seen round spring roll wrappers so you aren't alone.

I hardly ever see _square_ ones, and I shop *all* the Asian
markets. 90% of them are round. The rice paper wrappers, that
is, not the flour ones.

-sw

Nancy Young said:

I will ask them (heading that one off at the pass), but I'm pretty sure
it's plum sauce? I'd like to buy that (or do you make that?) so I
have it for potstickers. Am I right about the plum sauce thing?

There are two types of 'plum sauce, one is just sweet hoisin sauce
(you'd be able to taste the mustiness of the black beans), and
then there's the yellowish-oranges sweet sauce made from apricot
or plum preserves, with sugar, vinegar, hot pepper flakes (the
Americanized version).

I can't imagine any restaurant serving shumai (the dim sum you
describe) with either sauce, as a soy/sesame/vinegar based sauce
is more traditional.

If it's the yellow stuff you seek, then there are recipes out
there for it. If it's the brownish sauce, then just use hoisin.

Quoted message said:

Pretty much lost after soy sauce, duck sauce and that hot mustard.

"Duck sauce" is another one with a double-meaning. An American
and a traditional version. Which one depends on where you
live/eat.

-sw

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

On Fri, 23 Dec 2005 07:15:35 -0500, "Nancy Young"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

I will ask them (heading that one off at the pass), but I'm pretty sure
it's plum sauce? I'd like to buy that (or do you make that?) so I
have it for potstickers. Am I right about the plum sauce thing?

There are two types of 'plum sauce, one is just sweet hoisin sauce
(you'd be able to taste the mustiness of the black beans), and
then there's the yellowish-oranges sweet sauce made from apricot
or plum preserves, with sugar, vinegar, hot pepper flakes (the
Americanized version).

Hmmm ... it's a dark thickish stuff. I guess thick in the way
ketchup is.

Quoted message said:

I can't imagine any restaurant serving shumai (the dim sum you
describe) with either sauce, as a soy/sesame/vinegar based sauce
is more traditional.

Who here dumpster dives at restaurants, was that blacksalt?
to see what the restaurants use ... I am pretty sure I'd find
cases for wonton soups and buckets that beef/broccoli come
in from some chinese restaurant central.

I wouldn't count on what they would serve being what is
authentic/whatever.

Quoted message said:

If it's the yellow stuff you seek, then there are recipes out
there for it. If it's the brownish sauce, then just use hoisin.

Thank you for that information, I bet it's the hoisin. Appreciate
it.

Quoted message said:

Quoted message said:

Pretty much lost after soy sauce, duck sauce and that hot mustard.

"Duck sauce" is another one with a double-meaning. An American
and a traditional version. Which one depends on where you
live/eat.

It's just the usual stuff that comes in the little plastic packets, the
ones you can't open for nothin. Yellowish stuff.

nancy

Steve Wertz said:

Nancy Young said:

I will ask them (heading that one off at the pass), but I'm pretty sure
it's plum sauce? I'd like to buy that (or do you make that?) so I
have it for potstickers. Am I right about the plum sauce thing?

There are two types of 'plum sauce, one is just sweet hoisin sauce
(you'd be able to taste the mustiness of the black beans), and
then there's the yellowish-oranges sweet sauce made from apricot
or plum preserves, with sugar, vinegar, hot pepper flakes (the
Americanized version).

Hoisin sauce does not contain black beans.

Peter Aitken