These days, spring roll wrappers, sometimescalled ‘skins’ or ‘shells’ are readily available in the refrigeratedor freezer sections of most supermarkets.
Recipe: Spring Rolls
6 dried Chinese mushrooms3 tablespoons peanut oil1 tablespoon sesame soil1 garlic clove, finely minced1/2 teaspoon finely grated fresh ginger8 ounces pork, chopped finely8 ounces raw prawns, deveined and chopped2 cups shredded Napa (Chinese) cabbage1 cup shredded daikon radish12 water chestnuts, chopped1 cup chopped bamboo shoots4 ounces bean sprouts6 green onions, finely chopped1 tablespoon light soy sauce1 tablespoon oyster sauce1 teaspoon salt3 teaspoons cornstarch mixed with 3 tablespoonscold water1 (20-count) package spring roll wrappers(if frozen, thawed)Vegetable oil for frying
Cover mushrooms with hot waterand soak for 20 minutes. Remove and discard the stems and chopthe mushroom caps.
Heat peanut and sesame oil in a wok overlow heat and slowly fry garlic and ginger for a few seconds.Add pork, raise heat and stir-fry until browned. Add prawns andcontinue stirring and frying until they are cooked. Add preparedvegetables, soy sauce, oyster sauce and salt; mixing well. Pushmixture to one side and tilt wok or pan so liquid gathers. Stirin cornstarch mixture and cook, stirring, until thickened. Removewok or pan from heat and mix thickened liquid into the filling.Set aside and allow to cool completely.
Put 2 tablespoons of filling mixture atone end of a spring roll wrapper and roll up, turning in thesides so that filling is completely enclosed. Dampen edges withwater or a mixture of cornstarch and water and press to seal.
Fry one or two spring rolls at a timein deep hot oil (about 375°F / 190°C) until golden brown.Drain on paper towels and serve immediately.
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