Tuesday, April 27, 2010

Spring Rolls

Spring Rolls

mix together in a bowl:
4 eggs
2 tbsp oil (I prefer olive)
2-3 tbsp soy sauce

and any or all of the following:
vermicelli (the recipe told me to soak this, I boiled it and int turned out just fine)
bean sprouts
shredded carrots
ground pork (cooked)
green peas
green onions (sliced)

You also need the spring roll wraps from the store. I got them at the Chinese grocery store, but I am pretty sure they sell them at regular grocery stores, too.

lay a single wrap on a plate and put about 1-2 tbsp of the above mix into the wrap. Roll it half way the diamond way, fold in the sides, then roll up the rest of the way. The wraps are papery, but sticky enough that they stay closed.

Heat up oil (we used vegetable) and deep fry those babies until they start browning. The outer wrap will be hardened. Remove from oil and place on a paper towel on a plate to allow drainage.

Then, sit back and enjoy! We used sweet and sour sauce, soy sauce, and peanut sauce as our dips of choice. :) By far the favorite was sweet and sour.

1 comment:

Amanda and Andy Hansen said...

I love spring rolls with peanut sauce but I've never deep fried them before, sounds yummy. I'll have to try it.