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SPRING ROLLS
(*This recipe uses wheat) Vermicelli rice noodles 1 package (optional) Spring Roll Wrapper 1 package Any sauteed meat and/or vegetables (soy sauce flavor or salt flavor) Potato starch with equal amount of water Canola oil *No peanuts, tree nuts, milk, eggs, soy |
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1. Soak the vermicelli rice noodle to hot water about 5 minutes. Rinse and pat dry. Set aside.
2. Make sauteed beef, pork, chicken with vegetables with soy sauce flavor or salt flavor. I used leftover from Chicken Dumplings In Kombu Soup.
You can also use Potato Starch Noodle Jap Chae's sauteed beef and vegetables without noodles.
3. Mix the sauteed ingredients with the vermicelli rice noodle if you like. (optional) Cut the noodles if too long.
Cut the noodles if too long.4. If your saute has a lot of liquid, finish the saute with mixture of 1 tbsp potato starch and 1 tbsp water.
5. In a small bowl, mix 1 tbsp potato starch and 2 tbsp water. This will act as a glue.
6. Place one wrapper on the flat surface, a corner pointing towards you, silky side down.
7. Place about 2 spoon full of saute on the wrapper, slightly below the middle.
8. Fold the bottom corner. Then fold the left, and right.
9. Wet the end corners of the wrapper with the potato starch mixture. Roll upwards til the end.
Completely wrap the inside and make them air-tight is the key of make spring rolls. Less chance of oil jumping on you, too.
10. Repeat and make all the spring rolls.
11. Prepare the deep frying oil. When the normal temperature chopsticks omit tiny bubbles in the oil, it is ready.
12. Carefully and slowly place the spring rolls into the hot oil. CAUTION. It is hot and oil may jump if too hot. (Should be about 360 F)
13. Increase the heat to have a crispy skin. Make the spring rolls roll to have the even brown color. CAUTION. Spring roll may burst if not air-tight.
14. Carefully remove from oil. CAUTION. They are slippery.
Spring rolls are so versatile. You can wrap almost anything except soupy ingredients.
Please do not be confused with egg roll wrappers. In general, spring roll wrappers have wheat. Egg roll wrappers have egg and wheat.
Please check the ingredients carefully!
Have leftover wrapper?
Check out this delicious desert!
2. Make sauteed beef, pork, chicken with vegetables with soy sauce flavor or salt flavor. I used leftover from Chicken Dumplings In Kombu Soup.
You can also use Potato Starch Noodle Jap Chae's sauteed beef and vegetables without noodles.
3. Mix the sauteed ingredients with the vermicelli rice noodle if you like. (optional) Cut the noodles if too long.
Cut the noodles if too long.4. If your saute has a lot of liquid, finish the saute with mixture of 1 tbsp potato starch and 1 tbsp water.
5. In a small bowl, mix 1 tbsp potato starch and 2 tbsp water. This will act as a glue.
6. Place one wrapper on the flat surface, a corner pointing towards you, silky side down.
7. Place about 2 spoon full of saute on the wrapper, slightly below the middle.
8. Fold the bottom corner. Then fold the left, and right.
9. Wet the end corners of the wrapper with the potato starch mixture. Roll upwards til the end.
Completely wrap the inside and make them air-tight is the key of make spring rolls. Less chance of oil jumping on you, too.
10. Repeat and make all the spring rolls.
11. Prepare the deep frying oil. When the normal temperature chopsticks omit tiny bubbles in the oil, it is ready.
12. Carefully and slowly place the spring rolls into the hot oil. CAUTION. It is hot and oil may jump if too hot. (Should be about 360 F)
13. Increase the heat to have a crispy skin. Make the spring rolls roll to have the even brown color. CAUTION. Spring roll may burst if not air-tight.
14. Carefully remove from oil. CAUTION. They are slippery.
Spring rolls are so versatile. You can wrap almost anything except soupy ingredients.
Please do not be confused with egg roll wrappers. In general, spring roll wrappers have wheat. Egg roll wrappers have egg and wheat.
Please check the ingredients carefully!
Have leftover wrapper?
Check out this delicious desert!
Fried Banana and Chocolate
