Homemade spring rolls?

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Freaksta

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Hey, maybe a bit misleading, BUT does anyone have a good method to make spring rolls at home? Also where to get the wrappers etc? I really enjoy a good spring roll, thin crispy non oily one!

Thanks
Freaksta
 
You mean, method of rolling? Or ideas for fillings?
 
Probably looking for a pastry recipe, filling and how to fry.
 
AvatarS said:
You mean, method of rolling? Or ideas for fillings?
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All round, how to make wrappers OR where to get them, how to fill them, good filling, how to ensure they are not oily, and alt sauces besides the usual sweet Chilli! Basically your homemade reciepe!
 
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Freaksta said:
Hey, maybe a bit misleading, BUT does anyone have a good method to make spring rolls at home? Also where to get the wrappers etc? I really enjoy a good spring roll, thin crispy non oily one!

Thanks
Freaksta
Click to expand...

use phyllo pastry , found in the freezer section next to normal frozen pastry dough. follow the simple instructions and make you fillings.
 
I use spring roll pastry , available at most PNP in the frozen foods section . Just leave out in the morning and about three hours later you can fill them . I usually make them with prawn , julienne carrots, chinese cabbage or you can substitute prawn for chicken. if you dont like them fried i suggest you use rice paper , make sure you cook the filling as you would stirfry without the soy sauce!
 
Where the hell is DJ..

He should have been here already.

He's our culinary superhero ...


I've got a vested interest in eastern cuisine ... it is damn good.
 
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Picard said:
I've got a vested interest in eastern cuisine ... it is damn good.
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Likewise, I tried a rolled omelette today, it was okay, but I didn't have all the ingredients listed in the other thread so I found another reciepe, I wouldn't try that one again but the other reciepe has quite different ingredients so I'll try that!

Thanks for all the replies, I think I'll give this a sot over the weekend!
 
Picard said:
Where the hell is DJ..

He should have been here already.

He's our culinary superhero ...


I've got a vested interest in eastern cuisine ... it is damn good.
Click to expand...

If you post it, he will come.

I think he hears us..

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DrJohnZoidberg said:
If you post it, he will come.

I think he hears us..

000108_14.jpg
Click to expand...

I have heard your calls and come bearing gifts.

Wrappers? I buy them. Always have as they are a bitch to make and the bought stuff works just as well. I buy them from China-town near Bedford - you might have to find your own supplier.

Fillings? Your choice, really. I like bean sprouts, peppers, cabbage, garlic, ginger, onion, chilli and on the odd occasion, I'll add a protein. Just don't forget to season your filling or it will be incredibly bland. I shake a little soy sauce on to the veg and salt the protein. Then fold in the edges, roll to wrap it, wet with water to seal the edge, and place in the fridge for a few hours before frying, which helps mull the flavours of the filling and to firm up the roll itself to prevent it bursting. A trick to prevent bursting is to try to roll it to get as much air out as possible...
 
ponder said:
Busy grinding his own corn to make flour because he does not buy stuff "in packets" :D
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Flour (in the traditional sense) is made from wheat, not corn. Consider yourself pompously scolded...:mad:
 
Around the world flour is made from many things besides wheat, rice, corn etc.
 
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