I had a good amount of leftover filling from my last batch of shrimp, pork, glass noodle and Chinese chive dumplings, so decided to make spring rolls out of them. Super easy to make and, after frying, can be reheated later in a toaster oven or regular oven.
Ingredients:
1/2 recipe for Shrimp. Pork, Glass Noodle, Cabbage & Chive filling
http://thegrubfiles.blogspot.com/2014/09/shrimp-pork-glass-noodle-cabbage-and.html
1 lb. package (15 count) of spring roll wrappers
Vegetable Oil
Fresh cilantro sprigs for garnish
Dipping Sauce:
4 tbsp. sweet bean paste or hoisin sauce
4 tbsp. water
1 tsp. sesame oil
Sweet chile sauce
1. Place a spring roll wrapper on a chopping board or other flat surface. Spoon a generous tablespoon of the filling across the center, then wrap according to the photos below.
2. Combine the dipping sauce ingredients in a small bowl. Set aside.
3. Add about 3" of oil in a pan or pot and heat over medium high heat until very hot. Add the spring rolls, 3-4 at a time (do not overcrowd), and fry 1-2 minutes per side until lightly golden. Remove to a paper towel-lined plate/tray to drain. Continue cooking the remaining spring rolls until done.
4. To serve: you can cut each spring roll in half (bias/angled cut looks nice for presentation), place on a plate along with a small bowl of the dipping sauce and/or sweet chile sauce on the side. Garnish with fresh cilantro sprigs.
Ingredients:
1/2 recipe for Shrimp. Pork, Glass Noodle, Cabbage & Chive filling
http://thegrubfiles.blogspot.com/2014/09/shrimp-pork-glass-noodle-cabbage-and.html
1 lb. package (15 count) of spring roll wrappers
Vegetable Oil
Fresh cilantro sprigs for garnish
Dipping Sauce:
4 tbsp. sweet bean paste or hoisin sauce
4 tbsp. water
1 tsp. sesame oil
Sweet chile sauce
1. Place a spring roll wrapper on a chopping board or other flat surface. Spoon a generous tablespoon of the filling across the center, then wrap according to the photos below.
2. Combine the dipping sauce ingredients in a small bowl. Set aside.
3. Add about 3" of oil in a pan or pot and heat over medium high heat until very hot. Add the spring rolls, 3-4 at a time (do not overcrowd), and fry 1-2 minutes per side until lightly golden. Remove to a paper towel-lined plate/tray to drain. Continue cooking the remaining spring rolls until done.
4. To serve: you can cut each spring roll in half (bias/angled cut looks nice for presentation), place on a plate along with a small bowl of the dipping sauce and/or sweet chile sauce on the side. Garnish with fresh cilantro sprigs.
Spring roll wrappers.
Place a heaping tablespoon of the filling along the center of the wrapper. Dab water along all the edges of the wrapper to ensure they stick together.
Fold the wrapper partially over the filling.
Fold the left and right edges of the wrapper over.
Then roll and seal this sucker up like a burrito. Wrap as tightly as you can, or else the filling will become oil-logged when you fry the spring roll.
Fry about 3-4 spring rolls about 1-2 minutes per side, or until lightly golden brown.
Place the fried spring rolls on paper towels to drain.
Garnished with fresh cilantro and served with dipping sauce on the side.
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