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Archive for September 19th, 2011

Spring rolls are a food I’ve grown to love, it was not love at first taste for me to be certain.  There was something about the texture of the cold wrapper that just got to me, but I was determined to grow to love it as much as it’s cousin the egg roll.   An egg roll is essentially a spring roll, deep fried.  They are amazingly simple to make and friendly to a variety of fillings.  This happens to be my personal favorite, though a bit nontraditional.

Homemade Spring Rolls.

Filling

1 1/2 cup coleslaw (thick cut and minus the dressing) ….this means basically cabbage, carrots, sweet onion thick cut.

1 cup Shrimp or imitation crab, diced

2 tbsp basil or cilantro

4 green onions, fine cut

2 tbsp lime juice

2 tbsp soy sauce

1 oz rice noodles

1 pkg spring roll wraps

Prepare your rice noodles per instructions,  mix up your filling ingredients (including rice noodles) and add lime juice and soy sauce in a bowl.  Taking a fry pan, place water in bottom and heat to boiling, remove from heat and add your spring roll wrappings to the steaming water 3-4 wraps at a time.  Steam in water for 2-3 minutes or until translucent.  Set the wrappers carefully on counter or cutting board.  Be very careful doing this as they are rather brittle, I found using a spoon better then tongs or other methods for lift from water to counter.   Add your filler ingredients.  Fold one edge over ingredients, then fold up both ends inwards towards each other, finally wrap the top edge firmly over top.  Serve with soy sauce or spring roll sauce.

 

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