I like using pickled Daikon, Shiso, Winter Melon and Pork Cracklin I make with scraps, it is a strange combination but texture and taste of the pickled peppery radish Shiso, Melon with the crunchy umami of the pork works amazing, serve with a yuzu dipping sauce
Hi Jim. I have made won-ton, eggroll and spring roll in volume. I had 3 chinese cooks working with me. We cut all the veges then put it all in a wine press to get all the liquid out as the drier the inside the less soggy.
New clean oil if possible. Also they made a point of blanching as soon as possible so the skins would not become wet.
We chilled them then cryovaced or heat sealed in packages of 24, As far as for fill we used all veg, chicken, shrimp or pork, Whatever we had. Once we even used imitation Krab and it was good. I served them passed butler style inside a hollowed pineapple with duck sauce on side. I stuffed won-ton skins with pork and scallion around them.
P/S One thing I forgot was instead of putting filling in with a spoon or by hand, put it in a pastry bag with no tube. Its neater and faster
Edited by chefedb - 7/18/12 at 3:23am
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
+1 on the blanching in oil.
I use bean shoots, and water chestnuts(julienne)
Also adding some mushroom gives a good result.
On a tangent, I made some Nutella spring rolls for a childrens party, I just saw the jar when I was making regular ones and thought why not!
They went down a storm.