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VIETNAMESE SPRING ROLLS/CHINESE SPRING ROLLS

Posted By: Sherry
Date: Sunday, October 17, 2004 at 9:12 a.m.

Veggie Spring Rolls

1/2 cup shredded daikon radishes or radishes
2 green onions, sliced thin
2 tablespoons rice vinegar
1 teaspoon Splenda sugar substitute
1 small fresh jalapeno or serrano chili, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrots
1/2 cup short thin strips cucumbers
2 tablespoons snipped fresh cilantro
1 tablespoon reduced sodium soy sauce
6 rice paper sheets (8.5 inch diameter)
1 1/2 cups bean sprout

cilantro (to garnish)

shredded carrot (to garnish)

1. Combine first 6 ingredients oin one bowl, and the next four in another bowl.
2. Cover each and refrigerate beteen 2- 24 hours.
3. Stir once and drain.
4. Pour 1 cup warm water into a pie plate.
5. Carefully dip rice papers into water, one at a time.
6. Place papers one at a time on clean kitchen towels (not touching).
7. Let soften until pliable.
8. Place 1/4 cup bean sprouts on each rice paper near the edge.
9. Place one rounded tablespoon of each vegetable mixture on the sprouts.
10. Fold in the ends, and tightly roll the rice paper.
11. Place seam side down on a plate.
12. Cover with a damp towel, and repeat until done.
13. Cover and refrigerate for up to 2 hours.
14. Cut each roll in half diagonally to make 12 pieces.
15. Garnish with carrot and cilantro.
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Conch Spring Rolls Recipe courtesy Wilo Benet, Pikayo Restaurant
www.foodtv.com

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 16 pieces

2 pounds fresh conch
1 large red pepper, finely diced
1 large yellow pepper, finely diced
1 large white onion, finely diced
4 ounces capers, chopped
1 bunch cilantro, leaves chopped
2 limes, juiced
Salt and pepper
Spring roll wrappers
1 egg, beaten
Vegetable oil, for frying

In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.

Orange Sofrito Sauce (dipping sauce for spring rolls):
1 1/2 cups fresh orange juice
4 tablespoons rice vinegar
1/4 cup sugar
1/2 cup Sofrito, recipe follows
4 tablespoons cornstarch
4 tablespoons water

To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.

Sofrito:
1 medium onion
2 green Cubanella peppers
3 cloves garlic
1/4 cup cilantro leaves
1/4 cup olive oil

In a blender, combine all ingredients and puree until smooth.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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VIETNAMESE SPRING ROLLS

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2 lb. ground pork
1 lb. carrots, shredded or
chopped
2 medium onions, finely
chopped
1 Tbsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. pepper
2 beaten eggs
1 pkg. lumpia wrappers (at
Oriental grocery store)
1 qt. Mazola oil for deep
frying

Let the frozen wrappers thaw at room temperature for 3
hours. Using a fork, mix well pork, salt, pepper, onion powder
and garlic powder. Add eggs and mix well. Add chopped onion
and carrot; mix well. Spread one wrapper on a large plate,
scoop the mixture with a large spoon. Make spring roll of the
size of 4 inches long and 1 inch diameter. Deep fry until
golden brown, using medium heat so the meat is fully cooked.
Makes 30 spring rolls. Bon Appetit!
=============================
SPRING ROLLS

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1/2 large or 1 small head
cabbage
2 bunches scallions
3/4 lb. ground pork
10 black mushrooms, soaked for
1 hour
3 Tbsp. oyster sauce
2 Tbsp. cornstarch mixed with
3 Tbsp. water
2 tsp. sugar
1/2 tsp. salt
1 pkg. spring roll wrappers*
oil

Start the Spring Rolls early in the day. The mixture
must be room temperature or cooler (refrigerated) to put in the
wrappers. Finely chop the cabbage. Brown the pork in a large
skillet, drain fat and add cabbage. When cabbage slightly
softens add all remaining ingredients and cover and cook for 15
minutes. Taste and add more oyster sauce if needed. Roll
wrappers by putting about 2 tablespoons in the middle of the
pancake. Fold two corners in and roll until the end. Then
put a little water on the tip of your finger and seal the roll.
Pan-fry in about 1/2 inch oil. Brown both sides (about 3
minutes). May be reheated. Serve with duck sauce.
*Spring Roll wrappers available at Chinese Food Stores.
========================================
SPRING ROLLS OR MEAT ROLLS
(From The Files Of A. H. Breeding)
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2 lb. ground pork shoulder (or
1 lb. pork and 1 lb.
shrimp, cut up)
2 tsp. Five spices
1 tsp. salt
1/2 tsp. black pepper
1 lb. shredded cabbage
1/2 lb. bean sprouts
2 medium onions, sliced thin
1 Tbsp. white sugar
1 tsp. garlic powder
1/2 tsp. red pepper
1 lb. shredded carrot
5 stalks celery, sliced thin
1 (20 to 25 pieces) pkg.
spring roll wrapper (or egg
roll skim)

Mix the pork shoulder or pork and shrimp, Five spices,
salt, black pepper, shredded cabbage, beans sprouts and onions
together, then combine with the vegetables. Wrap mixture in
spring roll or egg roll about the size of a candy bar and deep
fry in hot oil until golden brown.
Note: If you want to cook it fast, precook the first
seven ingredients for seven minutes, drain it and let it cool
before mixing the vegetables and wrapping.

Sauce For Spring Rolls:
1 can whole tomatoes
1 1/2 Tbsp. sugar
1 tsp. red pepper
1 can crushed pineapple
2 Tbsp. sweet pickle relish
1 tsp. black pepper
Chop the tomatoes in small pieces; mix together with the
rest of the ingredients. Bring to boil and simmer it for 10 to
15 minutes.
===========================================
CHINESE SPRING ROLLS

--------------------------------------------------------------------------------
1 lb. combined pork, chicken
and shrimp
1 tsp. soy sauce
1 tsp. rice cooking wine
1/4 tsp. ginger root juice
3 large dried black mushrooms,
soaked for 40 minutes, then
drained
6 oz. canned bamboo shoots,
drained and chopped
1 lb. bok choy chopped up
2 oz. Chinese thin bean
threads, soaked for 5
minutes, drained and cut
into 1/3 lengths
1/2 c. chopped onion
3 stalks scallions, minced
2 tsp. potato starch
1 1/2 tsp. sugar
2 1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, crushed
1 tsp. sesame oil
1 to 2 jars peanut oil for
cooking to be used as
needed
1 egg white, beaten with 1
Tbsp. water
16 sheets spring roll skin

Mix the meat and shrimp together with the soy sauce,
wine and ginger root juice and set aside for 10 minutes. With
about 3 tablespoons peanut oil, stir-fry the onion and black
mushrooms together until fragrant (2 to 3 minutes). Add bamboo
shoots and bok choy and cook until the cabbage is wilted. Stir
in bean threads, sugar, salt, pepper, garlic and potato starch.
Add oil as needed to the pan. Stir-fry the scallions and add
the marinated meat and cook until well done. Gently toss all
the cooked vegetables with the meat and set aside. After
cooking the mixture, drain it well. Squeeze out the liquid
before you place it on the spring roll skin. Heat enough oil
for deep frying (oil must be heated to 350 degrees before you start
making the spring rolls since they have to be cooked immediate-
ly).
Spread a sheet of spring roll skin on a flat board.
Place about 1/3 cup of filling in center of the skin. (Note:
Take skin and turn so that when facing you it looks like a
diamond shape.) Now take the egg white and water mixture and
brush the top of the diamond shape about 2 inches down from the
top and that will seal in the roll when being rolled up. When
the mixture is in the center or a little lower of center, start
rolling up tightly a few times and stop. Then fold over one end
on right, then on left and continue rolling until the top is
pressed down and almost looks like an envelope. Never pile up
warm spring rolls. You may freeze them uncooked but you would
have to sprinkle them with potato starch and then put tin foil
in between each roll. Or you can deep fry and then freeze. If
you freeze them cooked, drain them on paper toweling very well.
I doubled the recipe and had a good supply for several months.
There are two sizes of skins; I used the larger ones. If you
prefer you can use chicken, pork or shrimp separately.
=============================================
SPRING ROLLS

--------------------------------------------------------------------------------
bean sprouts
green beans
carrots
onions
green pepper
meat (steak)
ginger root to taste
2 to 3 cloves garlic
1/3 to 1/2 c. soy sauce
salt and pepper
egg roll wrappers
1 egg

Cut all vegetables and meat into thin strips. Cook meat
in oil first, then add vegetables and spices. Let cook until
vegetables are done. Cool.
==================================================
THAI SPRING ROLLS

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1 c. ground pork
1 c. bean sprouts
4 eggs, slightly beaten, fried
and chopped
2 Tbsp. chopped green onion
2 tsp. salt
1 tsp. pepper
1/2 Tbsp. chopped garlic
6 black mushrooms, chopped
1 tsp. fish sauce
1 Tbsp. soy sauce
1 Tbsp. sugar
1 carrot, grated
1/2 c. small vermicelli
noodles
1 egg yolk
2 c. vegetable oil
spring roll wrappers

Heat oil in wok or frying pan. Add garlic and fry 2
minutes. Add pork, bean sprouts, egg mixture, onion, mush-
rooms, carrots and stir-fry 5 minutes. Add soy sauce, fish
sauce, salt and pepper and mix well. Remove from heat. Put 2
tablespoons of fried ingredients on spring roll wrapper. Roll
up and seal with egg yolk. Deep fry 5 to 10 minutes and drain
on paper towel. Serve hot.
============================================
SIAMESE SPRING ROLLS

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1 c. ground pork sausage
1 can chopped shrimp
1 can chopped crab
1 c. bean sprouts
4 eggs, slightly beaten, fried
and chopped
2 Tbsp. chopped green onion
2 Tbsp. chopped celery
2 tsp. salt
1 tsp. pepper
2 cloves garlic, chopped
1 can mushrooms
2 Tbsp. soy sauce
1 Tbsp. sugar
1/2 c. jelly noodles
1 egg yolk
2 c. vegetable oil
1 pkg. egg roll skins

Heat 1 tablespoon vegetable oil in frying pan. Add
chopped garlic and fry for 2 minutes. Put in pork, shrimp,
crab, bean sprouts, eggs, green onion, celery, mushrooms and
noodles. Fry for 5 minutes. Add soy sauce, salt and pepper.
Place about 2 tablespoons of fried ingredients on each
egg roll skin. Roll up and seal with egg yolk. Fry in deep,
hot fat for 5 to 10 minutes. Drain on paper towel. Serve hot.
Note: Jelly noodles are a kind of vermicelli made of
mung beans.
-----------------------------------
VIETNAMESE CHICKEN WINGS WITH GINGER

Here's one for those daunted by spring rolls:

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2 lb. chicken wings
1/3 c. sugar
1/4 c. nuoc mam
4 shallots, sliced as thinly
as possible
1 Tbsp. finely shredded fresh
ginger root
pinch of salt
freshly ground pepper
Cut chicken wings into three pieces; the main joint,
the second joint and the wing tip. Discard the wing tip. Put
sugar in a large heavy saucepan. Cook, without adding liquid,
stirring and watching carefully to prevent scorching. Shake
and swirl the pan over the heat until the sugar becomes liquid
and caramel colored. It will smoke slightly. Add nuoc mam and
swirl the pan off heat until blended. Quickly add shallots and
stir. Then add ginger root, salt and pepper. Add the wing
pieces to the saucepan and cover. Return to moderate heat and
cook, stirring occasionally for 30 to 40 minutes until the
pieces are tender. Serve over hot rice. Yield: 4 servings.
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EGG ROLLS
(Spring Rolls)
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2 Tbsp. peanut oil
1/2 c. ground pork
1/4 c. minced raw shrimp
1/2 c. shredded Chinese
cabbage
1 small onion, chopped
1/2 c. chopped water chestnuts
1/2 tsp. salt
1/4 tsp. pepper
1/8 c. soy sauce
1 lb. pkg. egg roll skins
1 egg white
3 c. peanut oil

Beat egg white until stiff. Mix cabbage, onion, water
chestnuts, salt, pepper and soy sauce.
Heat 2 tablespoons peanut oil in a skillet to high. Add
pork; stir-fry until done. Add shrimp; stir-fry 3 minutes.
Add cabbage mixture; stir-fry 3 minutes. Remove from heat;
cool and drain.
Place 2 to 3 tablespoons of pork mixture in center of
each egg roll skin in shape of oblong mound. Fold 1 long side
of egg roll skin over stuffing, then both short ends; fold over
remaining long side. Seal with egg white.
Heat 3 cups peanut oil in deep fryer to 375 degrees. Fry to
deep golden color. Drain on paper towels. Serve with Duck
sauce, mustard sauce, soy sauce or bottled sweet and sour
sauce.
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