COOKING CLASS: Eggrolls/Spring Rolls

[canarygirl]

Here are the recipes I will be using for the class.

Vietnamese Spring Rolls
Nuac Cham

There are many other recipes posted on Zaar, and countless variations. Be creative!

*If using frozen wraps, be sure to thaw them at least 30 minutes before using*

Place all ingredients in a bowl except wraps and oil. Feel free to play with the ingredients a bit..I usually use whatever I have on hand...1 teaspoon of grated ginger is a great addition too.


Mix well to combine.


Spread a damp tea towel on your work surface.

If using frozen wraps, gently peel one off, and place on the damp tea towel. Keep other wraps either on a plate covered with a damp towel, or between another damp tea towel.

Place a small amount of mixture at lower end of wrap in a sort of sausage like shape.


Fold the sides in over the edges of the mixture.


Fold bottom of wrap over mixture and roll, sealing edge with a bit of water.


Place finished rolls on a plate and cover with plastic wrap or a damp towel until ready to fry.


If using dried rice paper wraps, Carefully submerge in water for a few seconds just until pliable,


and place on the damp tea towel. Using a brush, apply water a little at a time until soft enough to fold without breaking, but not soggy. This is the same procedure you would use for Fresh Spring Rolls (Goi Cuon).


Follow same procedure for rolling as with frozen wraps, being very careful not to tear the wraps.





Heat sunflower or peanut oil in a large sautee pan to medium high heat. Using tongs, carefully place rolls in hot oil and fry about 5-7 minutes, turning frequently until all sides are golden.



Drain cooked rolls on paper towels and keep warm in a low oven.

Make Sauce:

Using a mortar and pestle, mash garlic and peppers.



Add powdered sugar


and mash until thoroughly combined, and sort of pasty.


Add fish sauce, lemon juice and water a little at a time, combining well after each addition.


Garnish sauce with grated carrot, chopped green onion and finely chopped cilantro.


Sauce should be placed in individual serving dishes for dipping the rolls, as it is very thin.

EAT!


I'll be around pretty much all day, so feel free to ask any questions that you may have...



Good luck!

-cg

[Kiss*My*Tiara]

cg...why are you NOT famous??? GREAT job and FANTASTIC directions!!!!!!

[Kiss*My*Tiara]

when you say green onion, is that the same as scallions?

[J e l i s a]

that is just awesome cg! I am drooling now ~~~

can you like fedex some to me nowwwwwwwwwww? lol

[canarygirl]

*Bethany* wrote:
when you say green onion, is that the same as scallions?

Yep. One and the same. Thanks B! You are so sweet.

[canarygirl]

*~Jelisa~* wrote:
that is just awesome cg! I am drooling now ~~~

can you like fedex some to me nowwwwwwwwwww? lol

Why don't you come over for lunch? I have some here.... hehe Thanks J!

[Kiss*My*Tiara]

another question. Say I wanted to make these for a party, could I cut the wraps in half to give the illusion of 40 rolls? My sister is having a large party in Fri, and these would be perfect, especialy since they can freeze then be fried.

[canarygirl]

*Bethany* wrote:
another question. Say I wanted to make these for a party, could I cut the wraps in half to give the illusion of 40 rolls? My sister is having a large party in Fri, and these would be perfect, especialy since they can freeze then be fried.

Sure you could! If you are using the rice paper wraps, those also come in small sizes, so you'd get more rolls than with the larger wraps. The sauce keeps really well in the fridge too, so you could make that ahead, just bring it to room temp before you serve.

[Kiss*My*Tiara]

can we get this sickied? i'm going to make this on Sunday with my sister.

[Sudie]

CG, this was beautifully done, I think you are a GENIUS! Can't wait to try these! Can they be fried, then frozen and reheated in the oven???

[canarygirl]

*Bethany* wrote:
can we get this sickied? i'm going to make this on Sunday with my sister.

Sickied? I hope no one gets sickie...LOL I did ask for a Sticky in CS, I don't think Gay and Troy are at work yet, they're 2 hours behind me in Central time.

[canarygirl]

Sudie wrote:
CG, this was beautifully done, I think you are a GENIUS! Can't wait to try these! Can they be fried, then frozen and reheated in the oven???

Aww thanks! I usually freeze them raw, then thaw in the fridge and fry, but I think it would work to fry them and freeze then reheat too.

[Sidd]

I have fry some eggrolls before and stuck them in the freezer. I just put them in the oven to reheat, they came out just as crispy as when I fryed them.

[Kiss*My*Tiara]

do you think I should buy a Wok for these? It's probably easier to fry them in one. I was thinking of going to get one for this.

[~Bekah~]

Wow, this is so impressive! I really hate frying. What do you think would happen if I brushed them with oil and baked? I have done this with chimichangas, and it works ok.
I am really hungry now!