Open the fridge,
Look on the top, look on the bottom....
What's on my left? What on my right?
Leftover spring roll skin that I originally used for fried shrimp pancakes,
Mmm....Let me go to the grocery store and grab something really quick,
I should be able to come up with a yummy snack.
Spring Rolls for the First Time-
Ingredients (for 20 spring rolls)?
20 spring roll skin
1 pound of ground pork
1/2 carrot (minced)
1/4 small cabbage (minced)
2 shallots (minced)
2 stalks of scallion (minced)
1/2 tablespoon of grated ginger
4 teaspoons of salt
2 teaspoons of white pepper
Oil for frying
Thai chili sauce
It should be fairly simple,
Just a lot of work on chopping all the ingredients,
Time to sharpen you knife skills!
So first we simply combine all the ingredients and mix them well.
(ginger, scallion, salt, white pepper, carrot, cabbage, ground pork, and shallots)
Prepare a flat surface,
Lay one spring roll skin on the surface,
Scoop up about 2 tablespoonful of the pork mixture,
Place it on the middle top portion of the skin, remember to leave about 1 cm on the edges.
Fold the left and right edges in, then the fold the top edge.
Roll down the pork mixture together with the skin,
Seal the end with corn starch and water mixture.
They should looks something like this-
As you can see in the background of that picture,
We have to prepare a pot of oil for frying.
You can start tossing in the spring rolls when the oil starts to bubble.
About 3 minutes on each sides or till gold brown.
Careful, it's very hot!-
I always turn to high heat right before I'm done frying my food,
It helps to "kick out" the excess oil from the food.
Transfer to a big plate with paper towel on the bottom to absorb the excess oil.
Serve with Thai chili sauce.
Cindy's Rating: 6