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Recipes  

Spring Rolls

Contributed - | Story: 58664
Ingredients:

  • Wonton or egg roll wrappers (in oriental or vegetarian section of most stores) use about 15, give or take a few
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/2 yellow onion
  • 1 stalk green onion
  • 2 cloves garlic, minced finely
  • 1 tsp grated ginger
  • 1/2 tsp Chinese five-spice
  • 1 tsp. sesame oil
  • 1/4 lb cooked ground pork
  • handful of little shrimpies (optional)
  • plum sauce for dipping
  • oil for deep frying

    Preparation:

    Warm sesame oil on medium heat in a nonstick pan and stir fry garlic and ginger. After 1 minute add onion and cabbage mix. Season with the Chinese five spice and cook veggies lightly. Take off heat, and set aside.

    Meanwhile, remove wrappers from packaging. They are thin, and dry out quickly, so you can keep a little stack of the wrappers covered in a clean, damp cloth. Put about a tablespoon of filling in each wrapper, depending on the size of wrapper you have bought. If they are Wonton wrappers, you may have to use a bit less, if they are for egg/spring rolls, you will want to use about a tablespoon or more. Put filling in center of wrapper, and fold wrapper in half, then fold sides up. I advise using a bit of water from the tap or in a little bowl to wet your fingers so you may moisten the edges of wrapper to get them to stick together better.

    Make a stack of them on a plate, then heat up an inch of oil, like peanut or canola or vegetable oil. Deep fry the rolls in well heated oil, about 40 seconds each side. Don't overcook, they should be a light golden brown on the edges. Let them cool and drain on some paper towels on a plate. Dip in plum sauce. Enjoy.

    Story:

    My mom went into labour with me while she was eating Chinese food. I have craved egg rolls every day almost for the last 27 years. I got sick of going out to mediocre restaurants for egg rolls, so I make my own... and now you can too. Enjoy and pass it around!

    Submitted by: Candace Keen

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