New Posts  All Forums:Forum Nav:

Spring Rolls

post #1 of 3
1/16/00 at 3:04pm
Thread Starter 
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!
Reply
post #2 of 3
1/16/00 at 6:31pm
Jim,
I have to say cellophane noodles with mint and shrimp = okay more a summer roll thing, but oh so good.
Reply
post #3 of 3
1/17/00 at 5:33am
for a little more upscale approach- duck confit seasoned with 5-spice powder
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum