Guest guest Posted March 16, 2005 Report Share Posted March 16, 2005 By cold spring rolls do you mean the sort of rolls that are not fried? i love these.... but have seen them called summer rolls. They have some rice noodles, veggies, seedweed, sometimes chopped nuts and mint, all wrapped in the eggroll or wonton wrappers. Mmmmm Very fresh, light and delicious served with spicy dipping sauces. ~ pt ~ I am drawn to the wild not because it is wild but because it is sensible, logical, ordered, stable, resilient. Wild nature is everything we're struggling to regain. ~ Carl Safina , " matrixenos " <matrixenos@h...> wrote: > > Hi Donna! Yes great stuff indeed. Next week (since it's getting a > bit hot) I'm going to head to the Asian market again to get some > ingredients to make cold spring rolls. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2005 Report Share Posted March 16, 2005 Yes yes, that's it, PT! Summer rolls. I got the recipe from Susie awhile back (which uses rice paper sheet thingys). I think I'm going to try the usual hoisen, peanut sauce with my thai peppers and Donna's kombu sauce recipe that she posted here. That will give me an excuse to buy some rice wine vinegar - never used it before. The rolls are great after being chilled. If I remember correctly I add carrot sticks, bean sprouts, noodles (the more noodles you add the more it will soak up the wonderful sauce - lol), thai basil leaves, mint, cilantro... i might get a knuckle of ginger and cut off strips of that and add it. Any idears out there? I've got nori wrappers. Shawn , " ~ PT ~ " <patchouli_troll> wrote: > > By cold spring rolls do you mean the sort of rolls > that are not fried? i love these.... but have seen > them called summer rolls. They have some rice > noodles, veggies, seedweed, sometimes chopped > nuts and mint, all wrapped in the eggroll or wonton > wrappers. Mmmmm > Very fresh, light and delicious served with spicy > dipping sauces. > > ~ pt ~ > > I am drawn to the wild not because it is wild > but because it is sensible, logical, ordered, > stable, resilient. Wild nature is everything > we're struggling to regain. > ~ Carl Safina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2009 Report Share Posted August 1, 2009 when i make these for a potluck no one even touches the fried ones. I dice up whatever veggies I have on hand. making sure there are scallions and carrots and zucchini for sure. the most important part is adding a chopped up apple. before i developed a soy intolerance i would crumble up some tofu and fry it with sesame oil too. for the spring roll guts I boil rice noodles in coconut milk. measure it for however many you are making. once the coconut milk has soaked in (this will not take long using the silver rice noodles!) I add all the veggies and tofu and stir it up (getting rough with it to break everything up even more.) I then place the mixture into the fridge to cool while i get out the rice paper wraps. i set up three plates, one with water to dip the rice paper into, then place the moist wrap on the second plate, scoop some of the " guts " onto it and roll them up. next, transfer to a clean dry plate. Being that I usually make a ton of this I get people to help and make an assembly line. It is fun and yummy to eat the " guts " that spill out or are left over at the end. For dipping I use a peanut sauce or plum sauce, but always have the option of a spicy pepper sauce too. yummers! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 Found this site http://simplyvietnamese.wordpress.com/2008/04/13/vietnamese-egg-rolls-cha-gio/th\ at gives pretty good directions for pan frying them. The recipe they have uses meat & seafood. Just skip past all that to the cooking directions. Make them with what you like and dip in whatever you prefer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 m k, My spring rolls came out flimsy and the " guts " came out of some. They are so flimsy, when you dip them in sauce, the sauce falls away. do you use 2 pieces of rice paper per roll to keep them more solid? What is the significance of the chopped apple? I think I need more lessons/practice. Thanks, Danielle ________________________________ m k <rickybigthighs Saturday, August 1, 2009 12:16:42 PM spring rolls when i make these for a potluck no one even touches the fried ones. I dice up whatever veggies I have on hand. making sure there are scallions and carrots and zucchini for sure. the most important part is adding a chopped up apple. before i developed a soy intolerance i would crumble up some tofu and fry it with sesame oil too. for the spring roll guts I boil rice noodles in coconut milk. measure it for however many you are making. once the coconut milk has soaked in (this will not take long using the silver rice noodles!) I add all the veggies and tofu and stir it up (getting rough with it to break everything up even more.) I then place the mixture into the fridge to cool while i get out the rice paper wraps. i set up three plates, one with water to dip the rice paper into, then place the moist wrap on the second plate, scoop some of the " guts " onto it and roll them up. next, transfer to a clean dry plate. Being that I usually make a ton of this I get people to help and make an assembly line. It is fun and yummy to eat the " guts " that spill out or are left over at the end. For dipping I use a peanut sauce or plum sauce, but always have the option of a spicy pepper sauce too. yummers! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 Thanks, Jae. When I first clicked the link, it said, " Page not found " . I clicked a 2nd time and scrolled down the page and found a link to th e Vietnamese egg rolls. I have it bookmarked. Thanks again, Danielle ________________________________ Jae Jones <recyclednew Sunday, August 2, 2009 12:20:00 PM Re: spring rolls Found this site http://simplyvietna mese.wordpress. com/2008/ 04/13/vietnamese -egg-rolls- cha-gio/that gives pretty good directions for pan frying them. The recipe they have uses meat & seafood. Just skip past all that to the cooking directions. Make them with what you like and dip in whatever you prefer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 Jae, The link gives tips on making the rolls, but I do not see any directions for pan frying them. Did I miss something? Danielle ________________________________ Jae Jones <recyclednew Sunday, August 2, 2009 12:20:00 PM Re: spring rolls Found this site http://simplyvietna mese.wordpress. com/2008/ 04/13/vietnamese -egg-rolls- cha-gio/that gives pretty good directions for pan frying them. The recipe they have uses meat & seafood. Just skip past all that to the cooking directions. Make them with what you like and dip in whatever you prefer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 5. Heat the oil in a large, deep frying pan over medium high heat. Tess the oil by dipping the tip of a wooden spoon or wooden chop stick – if it bubbles around the tip then the oil is ready. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook – golden brown spots and skin is super crispy. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain. On Sun, Aug 2, 2009 at 3:28 PM, DMHS <dhsellers wrote: > > > Jae, > The link gives tips on making the rolls, but I do not see any directions > for pan frying them. Did I miss something? > > Danielle > > ________________________________ > Jae Jones <recyclednew <recyclednew%40gmail.com>> > To: <%40> > Sunday, August 2, 2009 12:20:00 PM > Re: spring rolls > > Found this site > http://simplyvietna mese.wordpress. com/2008/ 04/13/vietnamese -egg-rolls- > cha-gio/that > gives pretty good directions for pan frying them. The recipe they have > uses meat & seafood. Just skip past all that to the cooking directions. > Make > them with what you like and dip in whatever you prefer. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 > Danielle the apples make it so yummy, at least for me. adds a nice sweet crunch. i do sometimes double wrap them. sorry i forgot to mention it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 thanks for the link to the vietnamese site re spring rolls. have the rice paper here and just have to get to it. good tip there about using prepared cole slaw mix if in a rush! -- +++++++++++++++++++++++++++++++++++++++ THE UGLY DUCKLING FRITTATA, DELICIOUS, NOT GORGEOUS: http://www.wheatlessandmeatless.com/ +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
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