Submitted by Cat
Spring rolls are a little lighter than egg rolls and are used in all kinds of Asian cuisine.
Spring roll filling ingredients are very flexible. You’ll need approximately 2 tablespoons of filling for every spring roll.
1/2-1 cup of shrimp, chicken or pork, shredded or chopped very fine
1-1 1/2 cups of finely chopped or grated vegetables such as:
2-4 tablespoons of herbs such as:
Add seasonings to taste:
1-2 tablespoons of soy sauce
Spring roll wrappers (can be found at almost all grocery stores)
Arrange the Filling
Place 2 tablespoons of your filling mixture on the bottom half of the wrapper.
Fold the bottom end of the wrapper over the filling.
Press down with your fingers to compress the filling.
Pressing down is important because it tightens the roll.
Fold the left side of the wrapper inward.
Fold the right side of the wrapper inward meeting the left side in the middle.
Continue rolling, while pressing down, until you’ve rolled the entire bundle.
The moist wrapper should self seal.
If edges are too dry to seal, moisten with a little more hot water.
Transfer spring roll to a plate, seam-side down, and cover with dampened paper towels.
Continue to assemble the spring rolls until you’ve used all the wrappers.
Spring rolls can be made ahead and refrigerated, covered with a damp paper towel, for several hours.
When ready, fry in a pan until golden brown on both sides. You’re just trying to brown the wrapper, so when brown, they’re done.