This seems to be the almost-tradition that Kent and I have for New Year's Eve - Spring/egg rolls! This is the recipe we first used for our Chinese Christmas back in probably 2001. It was on the back of the wrapper package and I thought I'd lost it today, so I decided I best put it up here so I'd always know where it is! I'll include the meat options, but we usually make these vegetarian.
Spring Roll Recipe
4 oz. shrimp, shredded chicken or pork
3 oz. bean sprouts
3 oz. shredded carrots
4 oz bamboo shoots
4 oz. shredded cabbage
2 oz. shredded onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. soy sauce
1/2 tsp. peanut butter
1 tsp. sesame oil
Mix together all ingredients and stir fry for approximately 15 minutes.
Mix 1 Tbs. flour with one egg white. Roll up filling with completely defrosted spring roll wrapper; seal end with paste.
Deep fry at 325° for 3-4 minutes.
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