Forming spring rolls

Yield: 1 Servings

Measure Ingredient
\N \N *****None Given*****
\N \N Roll down once
\N \N V
\N \N *****
\N \N ***** *****
\N \N *** FILLING ***
\N \N * *
\N \N * *
\N \N * *
\N \N * * | Continue rolling
\N \N * * | down
\N \N * * V
\N \N * *
\N \N *

You got me on this one folks. This was in digest n066 kind of stuck in the middle.

each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.

Serve with Buddhist Nuoc Leo.

~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included.

~- Side note: About forming a spring roll from quartered rice paper...

:

: Then turn in -> ** FILLING ** <- Turn in From: timi@... ( Tim Ikeda)

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