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You are here: Home / Food and Cooking / Chinese Take-In: Spring Rolls

Chinese Take-In: Spring Rolls

by Marie Leslie

I LOVE spring rolls, egg rolls, whatever you want to call them.  But they’ve always been one of those things that you get at the Chinese restaurant.  Well, one day I had a hankering for some and I picked up a box of frozen ones at the grocery store.  They were so nasty that I ended up throwing them away.  That’s pretty bad.  So, I decided it was time to try my hand at making them myself.  We’ve made won tons many times and they’re not so hard, so I figured I could manage a spring roll.

spring rolls

I may also have been inspired by our outing to HMart.  That place is amazing.  I probably need an interpreter as I can’t read half the labels and there are more than a few things I can’t identify, but I still love going there.

I picked up a package of spring roll wrappers and some of my favorite stir-fry vegetables and we got to work.

spring rolls

 

Pea pods, broccoli, bamboo shoots, mushrooms, bean sprouts, celery, green onion, bell pepper and a little bit of Chinese cabbage.

 

spring rolls

After cleaning and cutting the vegetables, I threw them into the food processor.

spring rolls

We put about 1/2 cup of vegetables on a wrapper and proceeded to roll.  Roll from one corner, folding in the opposite corners, so it looks like an envelope.

 

spring rolls

Then, fold over the last corner, brush a little water on it and that will seal your spring roll.

spring rolls

After you’ve assembled all your spring rolls–be careful not to stack your uncooked spring rolls.  The moisture will make them stick together and tear the wrappers–heat some oil in your wok and get ready to cook.

spring rolls

I found my wok holds three at a time nicely without crowding.

spring rolls

Give them about three or four minutes to cook in the hot oil and then turn them so they are golden brown on both sides.

spring rolls

When they’re done, you can drain them on the nifty wok rack or on a wire cooling rack.  You can also do it on paper toweling, but I find that fried things drain better on the rack.  And once they’re cooled enough to handle, it’s time to eat!

spring rolls

They’re the perfect starter for a Chinese dinner or a main course, along with a yummy oriental salad.  So now, I just need to find some more great Chinese recipes to go along with my spring rolls–or maybe some different fillings.  Ideas?

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  1. Delilah the Healthy

    at

    Terrific, this is just what I was scanning for! This post just saved me alot of work

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