Best Egg Roll, Spring Roll, and Dumpling Recipes from Mama Li's Kitchen by Sarah Spencer

Author:Sarah Spencer [Spencer, Sarah]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2015-01-28T23:00:00+00:00

FRIED AND BAKED SPRING ROLLS RECIPES

Vietnamese Spring Roll

Serves: 20

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

½ pound pork

½ pound shrimp

½ cup taro root, shredded

2 carrots, peeled, shredded

2 green onions, finely chopped

4 cloves garlic, minced

½ cup mung bean sprouts

1 tablespoon fish sauce

3 tablespoons soy sauce

1 tablespoon cane sugar

1 tablespoon coarse black pepper

20 spring roll wrappers

Egg wash for sealing

Oil for frying

Preparation:

Place shrimp in blender and mix into a paste, add pork mix.

Place taro root, carrots, green onion, and mung beans sprouts in a large bowl. Add shrimp and pork, mix.

Add remaining ingredients into bowl, combine well.

Open your package of spring rolls and place all but one wrapper under a clean, damp, dish cloth to ensure wrappers do not dry out.

Set your wrapper on flat surface with one corner pointed at you.

Place a tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.

Fold the bottom part of the wrapper over the filling, then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.

Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll. Repeat.

Once you have all of your rolls set, line a plate with paper towels.

Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF/177ºC. You can also use a wok or a deep frying machine. Deep fry spring rolls until golden, about 1-2 minutes on each side.

Place spring rolls on a plate lined with paper towels to catch any excess oil before serving.

Serve with your favorite dipping sauce like honey ginger.

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