Spring Rolls
- Reviews 1
Ready In: 1 hr 40 mins
Yields: 45-50 rolls
Ingredients
Doily batter with eggs
- 2 eggs
- 2 3⁄4 cups water
- 2 cups flour
Doily batter without eggs
- 1 1⁄2 cups water
- 2 cups flour
Spring Roll Filling
- 1 tablespoon oil
- 2 cups bamboo shoots
- 3 cups bean sprouts, uncooked
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 2 tablespoons onions, chopped
- 1⁄2 cup dried mushroom (soaked in water and squeezed after 15-20 min 3 oz. canned equals 6 mushrooms)
- 1 lb uncooked lean ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon fresh gingerroot, chopped
- 1 tablespoon cornstarch
- 1⁄2 cup cold water
Directions
- first make the doilys or wrappers for the spring rools.
- if using the with eggs recipe make a batter with eggs water and flour beat until smooth.
- grease a 7-inch skillet with a little oil, pour batter in and swish and pour off excess batter, leave wrapper in pan until it just sets, or solidifies.
- remove and continue to the next doily.
- if you are using the noegg recipe mix flour and water into a smooth thin batter.
- same 7-inch lightly greased skillet.
- use a pastry brush to make a 5-inch square rebrush if any holes appear heat until set remove and start on next wrapper.
- wrappers may be made in advanse and frozen as long as cornstarch is used between them.
- filling.
- cut bamboo shoots into stripslengthwise and saute with 1 tbsp oil.
- add bean sprouts and heat thoroughly.
- add 2 tbsp soy sauce and cook for a few seconds more and remove from pan.
- cut mushrooms into strips add mushrooms onion and 1 tbsp oil to reheated pan.
- saute then remove form pan.
- mix 1 tbsp soy sauce, sherry, 1 tbsp cornstarch, and 1 tsp salt dredge pork in soy sherry mixture.
- reheat pan with 1 tbsp oil and saute pork.
- add vegetables and ginger heat thoroughly then cool.
- spread 1 1/1 tsp of mix on each wrapper about 1/3 from one edge.
- roll to cover fold in sides and finish roll.
- on top edge moistenwith mixture of 1 tbsp corn starch and 1/2 cup cold water.
- to fry rolls heat deep fat frying oil to 390 and fry till brown and drain.
- rolls can be frozen ahead as well.
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