Spring Rolls

[Jim]

I have begun menuing Spring Rolls on my new catered events menu. I typically use a blend of cabbage, napa cabbage, scallions, carrots, ginger, garlic and sesame oil. I will add shredded chicken on request. Does anybody else do Spring Rolls in volume and if so, do you have any suggestions for different fillings or tricks you have learned to make them. Thanks!

Here's one way of trying something different... cook some chow mein noodles and add them in. Great filler and lets you play with your flavouring a little more. Would go really well with your existing sesame oil & ginger combo.

------------------
---------------------------
To Eat Is A Necessity, To
Eat Intelligently Is An
Art
-------------------------

[m brown]

Jim,
I have to say cellophane noodles with mint and shrimp = okay more a summer roll thing, but oh so good.

[Pete]

for a little more upscale approach- duck confit seasoned with 5-spice powder

Jim,

One of my signature items at the restaurant is a lobster and mango springroll...its sells like hotcakes! I take a blend of julienne carrots, celery, leeks, red cabbage, and green cabbage and blanch them. Then I take seasoned slipper lobster meat, and diced mango and make the springroll. I serve it with a Thai garlic dipping sauce...and it is the best.

Spring Rolls

Make 12

Ingredients:

12 sheets Spring Roll Wrapper

Fillings:

250 g Minced chicken meat
200 g Peeled, chopped shrimps
4 sprigs Spring onion ( cut into rings)
1 no Chopped young ginger
200 g Chinese leaves ( shreds)
200 g Carrot ( shreds)
100 g Cabbage (shreds)

1 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tbsp Sesame oil
1 tbsp Hua Diao wine

Approx Salt, pepper, sugar and MSG

1 no Beaten egg yolk ( for sealing purpose)

Oil for deep frying.

Methods:

1. Heat up the wok with some oil, saute chopped ginger until fragrance, the stir fry the minced chicken and shrimps until cook, after that add in Chinese leaves, carrots and cabbage and stir fry with oyster sauce, sesame oil, Hua Diao wine. Lastly adjust seasoning with salt , pepper, sugar and MSG.
2. Strain away extra moisture, set aside to cool down.
3. Place spring roll wrapper ( diamond shape position) on a flat table top,
place 2 tbsp of the fillings on the 1/3 part ( which is nearest to you), flip the wrapper to cover the fillings, roll tightly for once, fold both side and seal the end with beaten egg yolk.
1. Heat up oil for deep frying to 190¡¦C. Deep fry spring rolls on both sides until golden brown ( to avoid burning, stir hot oil gently with ladle to get an even heat).
5. Drain away extra oil and lay on greaseproof paper and serve hot.


it is better to use homemade skin ( wrapper)