- Make your filling by sauteing tofu, onions, garlic, frozen veggies, brown rice and cabbage (you can put anything you want in your fillings - chicken/beef/shrimp/whatever)
- I mixed this combination in a bowl with some crushed roasted peanuts, and spices
- Next I took a rice paper and soaked it in water for about 15-30 seconds
- the first time I made these I did not soak them long enough and they wouldnt stick.
- you will want to soak it completely and when you move them in the water - if it wrinkles its ready, if its stiff its not yet
- be careful here not to rip the wrapper or make it stick to itself too early
- this is really the hardest part
- Take the rice paper out of the water and spread it out on a clean surface like a cutting board
- Spoon a tablespoon or two of filling into the center of the wrapper
- Fold the top and sides in
- Roll the spring roll until the bottom flap wraps around it
- Very carefully - pick it up with your hands and place it on an aluminum sheet
- Continue until you have wrapped as many as you like - make sure they arent touching on your aluminum sheet
- At this point you can store them in the freezer/fridge or cook them. Let them dry a bit before you try to handle them.
- They can be served cold but I recommend throwing them in the oven at 350 for about 10 minutes (keep an eye on them and when they seem crunchy/brownish take em out)
- Eat - serve with soy sauce, duck, or hoison sauce or whatever else you may like.
Friday, November 5, 2010
After my second experiment with spring rolls this week I feel as if i have it figured out enough to share now, especially from my mistakes I have learned from. So here we go.