See Also: Spring Rolls(recipes)
Raspberry spring rolls(recipes)
Vietnamese Vegetarian Spring Rolls(recipes)
Egg Rolls(recipes)
Dinner Rolls(recipes)
Pecan Rolls(recipes)
Chicken Rolls(recipes)
Rolls-Royce PLC(encyclopedia)
Chocolate Rolls(recipes)
Cinnamon Rolls(recipes)

Spring Rolls (recipes)


Spring Rolls

Yield: Makes 12 appetizers

Flour tortillas make these no-cook Spring Rolls so easy to prepare!





Ingredients:



1cup pre-shredded cabbage or coleslaw mix

1/2cup finely chopped cooked ham

1/4cup finely chopped water chestnuts

1/4cup thinly sliced green onions

3tablespoons plum sauce, divided

1teaspoon dark sesame oil

3(6-inch) flour tortillas









Preparation:





1.Combine cabbage, ham, water chestnuts, onions, 2 tablespoons plum sauce and sesame oil in medium bowl. Mix well. Spread remaining 1 tablespoon plum sauce evenly over tortillas. Spread about 1/2 cup cabbage mixture on each tortilla to within 1/4 inch of edge; roll up. Wrap each tortilla tightly in plastic wrap. Refrigerate at least 1 hour or up to 24 hours before serving. Cut each tortilla diagonally into 4 pieces.















Other ways:










Makes 15-18 rolls



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



1 packet of spring roll skins, thawed if necessary1 egg, beaten1.2l/2pt groundnut oil for deep-frying1 quantity of sweet and sour dipping sauceFor the Marinade:1 tsp light soy sauce1 tsp shaoxing rice wine or dry sherry1 tsp sesame oil½ tsp salt½ tsp freshly ground black pepperFor the Filling:100g/4oz raw prawns, shelled, de-veined and minced or very finely chopped100g/4oz minced fatty pork1½tbsp groundnut oil2 tbsp coarsely chopped garlic1 tbsp finely chopped fresh root ginger1½tbsp light soy sauce1 tbsp shaoxing rice wine or dry sherry3 tbsp finely chopped spring onions1 tsp salt½ tsp freshly ground black pepper225g/8oz chinese leaves (peking cabbage), finely shredded25g/1oz dried chinese black mushrooms, soaked, stems removed and finely shredded



Method



1. For the filling, combine the prawns and pork with all the marinade ingredients in a small bowl.2. Heat a wok over a high heat. Add the 1½tbsp of groundnut oil and, when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds.3. Add all the rest of the filling ingredients, including the prawn and meat mixture, and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.4. Place 3-4tbsp of the filling near the end of each spring roll skin, then fold in the sides and roll up tightly.5. Seal the open end by brushing a small amount of the beaten egg along the edge, then pressing together gently. You should have a roll about 10cm/4in long, a little like an oversized cigar.6. Rinse out the wok and reheat it over a high heat, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer.7. Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon, drain on a wire rack then on kitchen paper. Cook the remaining spring rolls in the same way. Serve them at once, hot and crispy, with the sweet and sour sauce fo dipping.