Friday, August 13, 2010

That's how I roll!!!

To coincide with my Lettuce Wrap recipe from yesterday... Today's post is for Spring Rolls!!!

Spring Rolls

First of all, let me start by saying this, you need to use spring roll wrappers not eggroll wrappers. Spring roll wrappers will get crisper when fried than eggroll wrappers.

Things you will need:
•Spring roll shells (25 per package)
•Filling (see recipe)
•3 tbsp. flour + 3 tbsp water, paste consistency
•sheet pan or large plate to set spring rolls on

For the Filling:
•1/2 head of cabbage, shredded
•2 carrots, shredded
•3-4 shiitake mushrooms, sliced thinly
•1/2 lb. chicken, shredded
•2 Tbsp. corn oil
•2 tsp. salt
•1 Tbsp. sesame oil
•2 Tbsp. oyster sauce
•2 Tbsp. Char Siu bbq sauce

Pour corn oil in a wok heated to medium high. Add cabbage, carrots, sesame oil and 2tsp. salt, stir-frying consistently until cabbage begins to wilt (4-6 minutes).

Add chicken, oyster sauce, char siu sauce. Stir fry for another 4-6 minutes.

Set aside to cool, and refrigerate for at least an hour, or overnight.

Now for the wrapping:
Thanks to Soupbelly for the pictures...

To start, put a spoon full of filling in the corner of a spring roll wrapper.

Then begin to roll it covering up the filling.

Next you will need to fold the ends inward, to where it almost looks like an envelope. Use your flour/water paste and brush on the edges around the top.

Lastly, finish rolling the spring roll and place it on a cookie sheet or plate, then continue to roll the rest of your spring rolls.

For frying:

Heat corn oil on medium high in a pot. Size of pot is determined by how many you will be frying. Pour enough oil so the spring rolls are able to float without touching the bottom of the pot. When oil is heated and ready, drop a few in at a time (4-6). Spring rolls will only splatter if there are gaps or holes in it, so fry with caution. Fry until golden, turning if necessary. Place on paper towels to soak up excess grease, cooling for at least 5 minutes. Serve.

For baking:

Preheat oven at 425 degrees. Brush oil on both sides of rolls, place on baking pan. Bake for approximately 16 minutes, flipping halfway through. Serve.

Happy Friday! Everyone have a good weekend!

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