Guest guest Posted March 22, 2002 Report Share Posted March 22, 2002 The closest I can suggest is the way I make potstickers. What I do is brown their little bottoms in a scant amount of oil, then pour in a bit of water, cover, and poach. I don't think it would be bad for a spring roll, since it is GREAT with veggie potstickers. If you want, I can send my recipe for filling and the ponzu dipping sauce, and you can try it with rolls. -bj Tracy Jordan <nikita4animals wrote: Lisa,I have never made Spring Rolls with or without fat but I'd love to try. Do you have a recipe for them? Sorry I was no help.Tracy--- Lisa Marie Fereday wrote:> Does anyone know how to make spring rolls without all the fat? I love> spring rolls, and will sit down and eat a dozen at a time if I could. > Any> help would be soooo greatly appreciated.> > Lisa Fereday> > ewsinfo Essential Water Storage- http://www.essential-water-storage.com> > Movies - coverage of the 74th Academy Awards®http://movies./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 If you;re looking for a flaky " fried " wrapper without the fat, how about subbing phyllo to wrap the par-cooked filling in, then spraying or brushing with peanut oil, then baking? Sandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 Where do you get spring roll wraps? In a message dated 4/8/02 8:22:28 AM Central Daylight Time, sandra.mort writes: If you;re looking for a flaky "fried" wrapper without the fat, how about subbing phyllo to wrap the par-cooked filling in, then spraying or brushing with peanut oil, then baking? Sandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 any Asian market. They come in different shapes -- for potstickers, go for the Goyozas, for spring rolls, go for the larger square ones. There are also multiple makers, often with ingredients listed in both Chinese and English. -bj Scorpion3363 wrote: Where do you get spring roll wraps? In a message dated 4/8/02 8:22:28 AM Central Daylight Time, sandra.mort writes: If you;re looking for a flaky "fried" wrapper without the fat, how about subbing phyllo to wrap the par-cooked filling in, then spraying or brushing with peanut oil, then baking? Sandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 *if* I was going to make spring rolls, in the traditional manner, I'd go to NYC and stop in a store in Chinatown. If I was looking for lf, I'd use phyllo. Sandra > Where do you get spring roll wraps? > In a message dated 4/8/02 8:22:28 AM Central Daylight Time, > sandra.mort writes: > > > > If you;re looking for a flaky " fried " wrapper without the fat, how about > > subbing phyllo to wrap the par-cooked filling in, then spraying or brushing > > with peanut oil, then baking? > > Sandra > > > > > Quote Link to comment Share on other sites More sharing options...
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