URL's are at the bottom of the post.

My sister made Spring Rolls for 4th of July
over at her apartment and showed me how
really easy they were to do.

I found out that I did not have to drive clear
to Austin to get the rice papers! They are
available at one of our local grocery stores in
the ethnic food section. $1.49 per package so
quite affordable. Not sure how many are in a
package as everything is listed by weight, but
I've made 14 of these so far and it looks like
I've used maybe 1/2 the package.

These noodle wrappers are so thin and fine,
I don't feel that they contribute a significant
amount of starch carbs so should be ok to eat
in limited quantities while low carbing.

Ingredients are Rice, Tapioca and salt so they
are wheat free.

These are fun to make! Basically, a salad in
a wrapper. <g> They can be served cold and
generally are, but I have played around a
little with heating them.

Not sure if they are deep fry-able, but I doubt
it. If anyone has tried doing that, please let me
know?

In the meantime, they are kinda pretty imho...

The first completed one (jpeg #3) is actually
the second one. I messed up the first one so
just ate it on the spot with a little soy sauce. ;-d

The first completed set (jpeg #4) are made with
pre-cooked shrimp, home grown sunflower sprouts,
avocado and thinly sliced baby spinach leaves.
The one in the middle was made with a quartered
pickled egg, sprouts and spinach.

In jpeg #5, I used up some leftovers from my
meal the previous night. Some mushrooms,
saute'd shrimp and some sliced grilled shark steak.
The sprouts were clover sprouts I scored from
the store and I also added what was left of the
sliced baby spinach from two days ago when I
made the first set.

I dressed them lightly with just a little added red
wine vinegar; Just a spoonful poured over the
leaves prior to wrapping. They were delicious.

I think pretty much anything goes with these,
and I think rice vermicelli are more traditional, but
I think the sprouts work just fine as a substitute.

I'll be making more of these and I have a head of
fresh romaine lettuce to take the place of the
spinach next... along with some alfalfa sprouts when
the clover runs out. I'm growing more sunflower
sprouts but they are not ready yet and I prefer to
reserve more of those for the cockatoo since she
likes them so much.

URL's:

The beginning ingredients:
http://i32.tinypic.com/t5hvev.jpg

First roll setup, (later changed to center what
I wanted on top in the center of the noodle
on the bottom of the pile!):
http://i28.tinypic.com/oit092.jpg

First semi-photographic finished roll <g>:
http://i30.tinypic.com/2q1f9li.jpg

Looks kinda like a cocoon imho.

More cocoons:
http://i29.tinypic.com/2lvbp50.jpg

Todays efforts, to be taken to work for
dinner and breakfast. I'll be home late
in the morning as I have appointments.
I can eat these in the truck. :-) :
http://i26.tinypic.com/mbj28z.jpg

I'm really looking forward to the shark
meat ones especially. Shark steaks have
been $3.99 per lb. for awhile now, vac-packed
in small portions. They grill well and are
very affordable this way.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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Omelet wrote:
> URL's are at the bottom of the post.
>
>


snippage....
> URL's:
>
> The beginning ingredients:
> http://i32.tinypic.com/t5hvev.jpg
>
> First roll setup, (later changed to center what
> I wanted on top in the center of the noodle
> on the bottom of the pile!):
> http://i28.tinypic.com/oit092.jpg
>
> First semi-photographic finished roll <g>:
> http://i30.tinypic.com/2q1f9li.jpg
>
> Looks kinda like a cocoon imho.
>
> More cocoons:
> http://i29.tinypic.com/2lvbp50.jpg
>

They look good - a little overloaded though maybe. It's hard to tell how
really big they are. When I make them, they are about an 4 inches long
and not too round. Also, personally, I like cut them in half for
presentation - they look nicer that way.

I have had rice paper rolls deep fried. The filling was really simple
though, maybe rice noodle, and some shredded vegetables. I made them
with my cousin-in-law. We used smaller rice papers by cutting the big
ones into quarters.

Tracy
(now wanting spring rolls)

"Omelet" > wrote in message
news
> URL's are at the bottom of the post.
>
> My sister made Spring Rolls for 4th of July
> over at her apartment and showed me how
> really easy they were to do.
>
> I found out that I did not have to drive clear
> to Austin to get the rice papers! They are
> available at one of our local grocery stores in
> the ethnic food section. $1.49 per package so
> quite affordable. Not sure how many are in a
> package as everything is listed by weight, but
> I've made 14 of these so far and it looks like
> I've used maybe 1/2 the package.
>
> These noodle wrappers are so thin and fine,
> I don't feel that they contribute a significant
> amount of starch carbs so should be ok to eat
> in limited quantities while low carbing.
>
> Ingredients are Rice, Tapioca and salt so they
> are wheat free.
>
> These are fun to make! Basically, a salad in
> a wrapper. <g> They can be served cold and
> generally are, but I have played around a
> little with heating them.
>
> Not sure if they are deep fry-able, but I doubt
> it. If anyone has tried doing that, please let me
> know?
>
> In the meantime, they are kinda pretty imho...
>
> The first completed one (jpeg #3) is actually
> the second one. I messed up the first one so
> just ate it on the spot with a little soy sauce. ;-d
>
> The first completed set (jpeg #4) are made with
> pre-cooked shrimp, home grown sunflower sprouts,
> avocado and thinly sliced baby spinach leaves.
> The one in the middle was made with a quartered
> pickled egg, sprouts and spinach.
>
> In jpeg #5, I used up some leftovers from my
> meal the previous night. Some mushrooms,
> saute'd shrimp and some sliced grilled shark steak.
> The sprouts were clover sprouts I scored from
> the store and I also added what was left of the
> sliced baby spinach from two days ago when I
> made the first set.
>
> I dressed them lightly with just a little added red
> wine vinegar; Just a spoonful poured over the
> leaves prior to wrapping. They were delicious.
>
> I think pretty much anything goes with these,
> and I think rice vermicelli are more traditional, but
> I think the sprouts work just fine as a substitute.
>
> I'll be making more of these and I have a head of
> fresh romaine lettuce to take the place of the
> spinach next... along with some alfalfa sprouts when
> the clover runs out. I'm growing more sunflower
> sprouts but they are not ready yet and I prefer to
> reserve more of those for the cockatoo since she
> likes them so much.
>
> URL's:
>
> The beginning ingredients:
> http://i32.tinypic.com/t5hvev.jpg
>
> First roll setup, (later changed to center what
> I wanted on top in the center of the noodle
> on the bottom of the pile!):
> http://i28.tinypic.com/oit092.jpg
>
> First semi-photographic finished roll <g>:
> http://i30.tinypic.com/2q1f9li.jpg
>
> Looks kinda like a cocoon imho.
>
> More cocoons:
> http://i29.tinypic.com/2lvbp50.jpg
>
> Todays efforts, to be taken to work for
> dinner and breakfast. I'll be home late
> in the morning as I have appointments.
> I can eat these in the truck. :-) :
> http://i26.tinypic.com/mbj28z.jpg
>
> I'm really looking forward to the shark
> meat ones especially. Shark steaks have
> been $3.99 per lb. for awhile now, vac-packed
> in small portions. They grill well and are
> very affordable this way.

Do you prep the rice paper or just pull from the package and wrap it like a
burrito?

Robert

In article
>,
Nike Jordan Shoes > wrote:

<snipped SPAM>

What an asshole!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Tracy > wrote:

> Omelet wrote:
> > URL's are at the bottom of the post.
> >
> >
>
>
> snippage....
> > URL's:
> >
> > The beginning ingredients:
> > http://i32.tinypic.com/t5hvev.jpg
> >
> > First roll setup, (later changed to center what
> > I wanted on top in the center of the noodle
> > on the bottom of the pile!):
> > http://i28.tinypic.com/oit092.jpg
> >
> > First semi-photographic finished roll <g>:
> > http://i30.tinypic.com/2q1f9li.jpg
> >
> > Looks kinda like a cocoon imho.
> >
> > More cocoons:
> > http://i29.tinypic.com/2lvbp50.jpg
> >
>
> They look good - a little overloaded though maybe. It's hard to tell how
> really big they are. When I make them, they are about an 4 inches long
> and not too round.

They are coming out a bit larger than that. I note the ones at the Sushi
counter at the store are about the same size. These are a good 6" long.

> Also, personally, I like cut them in half for
> presentation - they look nicer that way.

I'll remember that next time I take pics. <G> Thanks!

>
> I have had rice paper rolls deep fried. The filling was really simple
> though, maybe rice noodle, and some shredded vegetables. I made them
> with my cousin-in-law. We used smaller rice papers by cutting the big
> ones into quarters.
>
> Tracy
> (now wanting spring rolls)

<lol> Glad I could tempt you.
And thanks for the deep frying advice.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Robert" > wrote:

> > http://i26.tinypic.com/mbj28z.jpg
> >
> > I'm really looking forward to the shark
> > meat ones especially. Shark steaks have
> > been $3.99 per lb. for awhile now, vac-packed
> > in small portions. They grill well and are
> > very affordable this way.
>
> Do you prep the rice paper or just pull from the package and wrap it like a
> burrito?
>
> Robert

Well, they are hard, dry and stiff when removed from the package.
Those fabric towels they are between are damp. That softens the rice
papers and makes them sticky.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Tracy" > wrote in message
...
> Omelet wrote:
>> URL's are at the bottom of the post.
>>
>>
>
>
> snippage....
>> URL's:
>>
>> The beginning ingredients:
>> http://i32.tinypic.com/t5hvev.jpg
>>
>> First roll setup, (later changed to center what I wanted on top in the
>> center of the noodle
>> on the bottom of the pile!):
>> http://i28.tinypic.com/oit092.jpg
>>
>> First semi-photographic finished roll <g>:
>> http://i30.tinypic.com/2q1f9li.jpg
>>
>> Looks kinda like a cocoon imho.
>>
>> More cocoons:
>> http://i29.tinypic.com/2lvbp50.jpg
>>
>
> They look good - a little overloaded though maybe. It's hard to tell how
> really big they are. When I make them, they are about an 4 inches long and
> not too round. Also, personally, I like cut them in half for
> presentation - they look nicer that way.


We make these a lot and over-loading in my biggest problem. OK... so we eat
the mistakes too so it isn't that much of a problem.

Om... yours look great. I'm thinking we'll be making these soon.... you got
me in the mood.

George L

"Omelet" > wrote in message
news
> In article >,
> "Robert" > wrote:
>
>> > http://i26.tinypic.com/mbj28z.jpg
>> >
>> > I'm really looking forward to the shark
>> > meat ones especially. Shark steaks have
>> > been $3.99 per lb. for awhile now, vac-packed
>> > in small portions. They grill well and are
>> > very affordable this way.
>>
>> Do you prep the rice paper or just pull from the package and wrap it like
>> a
>> burrito?
>>
>> Robert
>
> Well, they are hard, dry and stiff when removed from the package.
> Those fabric towels they are between are damp. That softens the rice
> papers and makes them sticky.

I fill a 12" frying pan with hot tap water and soak each sheet for about 30
seconds. They get real pliable that way and as they dry a little (after
rolling) they stick together real well.

George L

In article >,
"George Leppla" > wrote:

> We make these a lot and over-loading in my biggest problem. OK... so we eat
> the mistakes too so it isn't that much of a problem.

<lol> I did that too. The mistakes did not get photographed.

>
> Om... yours look great. I'm thinking we'll be making these soon.... you got
> me in the mood.
>
> George L

Thanks George! :-)
They are easier and less work than won-tons or egg rolls, that's for
sure.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"George Leppla" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Robert" > wrote:
> >
> >> > http://i26.tinypic.com/mbj28z.jpg
> >> >
> >> > I'm really looking forward to the shark
> >> > meat ones especially. Shark steaks have
> >> > been $3.99 per lb. for awhile now, vac-packed
> >> > in small portions. They grill well and are
> >> > very affordable this way.
> >>
> >> Do you prep the rice paper or just pull from the package and wrap it like
> >> a
> >> burrito?
> >>
> >> Robert
> >
> > Well, they are hard, dry and stiff when removed from the package.
> > Those fabric towels they are between are damp. That softens the rice
> > papers and makes them sticky.
>
> I fill a 12" frying pan with hot tap water and soak each sheet for about 30
> seconds. They get real pliable that way and as they dry a little (after
> rolling) they stick together real well.
>
> George L

Okay. I'm layering 7 of those cheap towels ($1.00 per package of 24 and
you cut them in 1/2) and wetting the towels, then laying the papers
between each one. I flip the entire stack over and the first one down is
the first one loaded. I just peel the towels back one by one.

It's easy and quick. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 27 Aug 2009 11:27:26 -0500, Omelet wrote:

> Not sure if they are deep fry-able, but I doubt
> it. If anyone has tried doing that, please let me
> know?

They're not. Some people claim that they are, but they have
obviously never tried it first-hand. Then when confronted, they
admit they've never tried it, just "heard about it". I have tried
it with both wet and dry ingredients.

-sw

"Omelet" > wrote in message
news
> In article >,
> "Robert" > wrote:
>
>>
>> Do you prep the rice paper or just pull from the package and wrap it like
>> a
>> burrito?
>>
>> Robert
>
> Well, they are hard, dry and stiff when removed from the package.
> Those fabric towels they are between are damp. That softens the rice
> papers and makes them sticky.

Thanks

Robert

On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:

> I have had rice paper rolls deep fried. The filling was really simple
> though, maybe rice noodle, and some shredded vegetables. I made them
> with my cousin-in-law. We used smaller rice papers by cutting the big
> ones into quarters.

I don't believe you. As someone who makes tons of egg/spring rolls,
I'm betting you used a wheat-based wrapper. Rice papers do not
stick together when immersed into hot oil. And when they get
crispy, they get hard. Hard just like they are before you
rehydrated them. Try eating a rice paper fresh out of the package
for a demonstration.

-sw

In article >,
Sqwertz > wrote:

> On Thu, 27 Aug 2009 11:27:26 -0500, Omelet wrote:
>
> > Not sure if they are deep fry-able, but I doubt
> > it. If anyone has tried doing that, please let me
> > know?
>
> They're not. Some people claim that they are, but they have
> obviously never tried it first-hand. Then when confronted, they
> admit they've never tried it, just "heard about it". I have tried
> it with both wet and dry ingredients.
>
> -sw

Thanks Steve.

I was wondering if maybe making them about 1/2 size and multi-layering
would work.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Robert" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Robert" > wrote:
> >
> >>
> >> Do you prep the rice paper or just pull from the package and wrap it like
> >> a
> >> burrito?
> >>
> >> Robert
> >
> > Well, they are hard, dry and stiff when removed from the package.
> > Those fabric towels they are between are damp. That softens the rice
> > papers and makes them sticky.
>
> Thanks
>
> Robert

Welcome. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 27, 12:35*pm, Sqwertz > wrote:
> On Thu, 27 Aug 2009 11:27:26 -0500, Omelet wrote:
> > Not sure if they are deep fry-able, but I doubt
> > it. If anyone has tried doing that, please let me
> > know?
>
> They're not. *Some people claim that they are, but they have
> obviously never tried it first-hand. *Then when confronted, they
> admit they've never tried it, just "heard about it". *I have tried
> it with both wet and dry ingredients.
>
> -sw

If they're not, what about those deep fried ones at my Vietnamese
restaurant? They're definitely not "egg" roll wrappers - you can see
them, but they have the sale fillings as the "raw" ones. I don't eat
them because I detest rice noodles. (Only form or rice OR noodle I
don't eat in mass quantities. I like the idea of using sprouts!
Think I'll make these "apres dentes nouveaux".
Lynn in Fargo
practicing Franglais

> Todays efforts, to be taken to work for
> dinner and breakfast. I'll be home late
> in the morning as I have appointments.
> I can eat these in the truck. :-) :
> http://i26.tinypic.com/mbj28z.jpg
>
> I'm really looking forward to the shark
> meat ones especially. Shark steaks have
> been $3.99 per lb. for awhile now, vac-packed
> in small portions. They grill well and are
> very affordable this way.


Very pretty rolls. Hope they tasted as good as they look. Loose rolls are
a great way to learn. It is actually pretty tough to get nice tight fried
rolls. Too loose and they are messy and too tight they split.

Please, though, don't eat shark. They're being driven to extinction and
eating them is just so wrong. If you do some web searches on the state of
the shark populations you'll understand why.

And if anyone wants to flame me, be my guest but don't expect me to reply.

Paul

Sqwertz wrote:
> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>
>> I have had rice paper rolls deep fried. The filling was really simple
>> though, maybe rice noodle, and some shredded vegetables. I made them
>> with my cousin-in-law. We used smaller rice papers by cutting the big
>> ones into quarters.
>
> I don't believe you. As someone who makes tons of egg/spring rolls,
> I'm betting you used a wheat-based wrapper. Rice papers do not
> stick together when immersed into hot oil. And when they get
> crispy, they get hard. Hard just like they are before you
> rehydrated them. Try eating a rice paper fresh out of the package
> for a demonstration.
>
> -sw

Sorry you don't believe me but I really, really made fried spring rolls
with rice paper rolls. Now, we (my cousin-in-law and I) were following
one of her cookbooks which happened to be in Japanese, so I can't say
for certain we were SUPPOSED to use rice paper, but we did. They were a
bit greasy but they did stick together. It was a couple of years ago. I
really can't remember if they were crispy. I don't think they were. I do
remember vividly that they were rice paper because at the time we also
made fresh rolls - with the same paper AND it was the first time I had
had them.

Tracy

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Aug 27, 12:35*pm, Sqwertz > wrote:
> > On Thu, 27 Aug 2009 11:27:26 -0500, Omelet wrote:
> > > Not sure if they are deep fry-able, but I doubt
> > > it. If anyone has tried doing that, please let me
> > > know?
> >
> > They're not. *Some people claim that they are, but they have
> > obviously never tried it first-hand. *Then when confronted, they
> > admit they've never tried it, just "heard about it". *I have tried
> > it with both wet and dry ingredients.
> >
> > -sw
>
> If they're not, what about those deep fried ones at my Vietnamese
> restaurant? They're definitely not "egg" roll wrappers - you can see
> them, but they have the sale fillings as the "raw" ones. I don't eat
> them because I detest rice noodles. (Only form or rice OR noodle I
> don't eat in mass quantities. I like the idea of using sprouts!
> Think I'll make these "apres dentes nouveaux".
> Lynn in Fargo
> practicing Franglais

Be sure to report. :-)
The sprouts work out very well and make the whole thing a lot more low
carb.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Paul M. Cook" > wrote:

> > Todays efforts, to be taken to work for
> > dinner and breakfast. I'll be home late
> > in the morning as I have appointments.
> > I can eat these in the truck. :-) :
> > http://i26.tinypic.com/mbj28z.jpg
> >
> > I'm really looking forward to the shark
> > meat ones especially. Shark steaks have
> > been $3.99 per lb. for awhile now, vac-packed
> > in small portions. They grill well and are
> > very affordable this way.
>
>
> Very pretty rolls.

Thank you!

> Hope they tasted as good as they look.

They did. I ate the one failure.
Every bit as good with vinegar as they'd been with soy sauce, and a lot
lower in salt.

> Loose rolls are
> a great way to learn. It is actually pretty tough to get nice tight fried
> rolls. Too loose and they are messy and too tight they split.
>
> Please, though, don't eat shark. They're being driven to extinction and
> eating them is just so wrong. If you do some web searches on the state of
> the shark populations you'll understand why.

Hm, okay. There are no shortage of sand sharks off the gulf coast here,
and they are born pregnant.

Seriously.
>
> And if anyone wants to flame me, be my guest but don't expect me to reply.
>
> Paul

Like me and my preference for farmed salmon due to the superior
flavor... <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
>> > Todays efforts, to be taken to work for
>> > dinner and breakfast. I'll be home late
>> > in the morning as I have appointments.
>> > I can eat these in the truck. :-) :
>> > http://i26.tinypic.com/mbj28z.jpg
>> >
>> > I'm really looking forward to the shark
>> > meat ones especially. Shark steaks have
>> > been $3.99 per lb. for awhile now, vac-packed
>> > in small portions. They grill well and are
>> > very affordable this way.
>>
>>
>> Very pretty rolls.
>
> Thank you!
>
>> Hope they tasted as good as they look.
>
> They did. I ate the one failure.
> Every bit as good with vinegar as they'd been with soy sauce, and a lot
> lower in salt.
>
>> Loose rolls are
>> a great way to learn. It is actually pretty tough to get nice tight
>> fried
>> rolls. Too loose and they are messy and too tight they split.
>>
>> Please, though, don't eat shark. They're being driven to extinction and
>> eating them is just so wrong. If you do some web searches on the state
>> of
>> the shark populations you'll understand why.
>
> Hm, okay. There are no shortage of sand sharks off the gulf coast here,
> and they are born pregnant.
>
> Seriously.

Oh I know. But overall sharks mature sexually very late in their lives and
have one breeding cycle. Even without the massive predation by the Chinese
they can not sustain commercial fishing. That's typical for most shark
species. A few are more prolific like leopard and sand sharks.

Good on ya for sparing them.

Paul

Sqwertz wrote:
>
> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>
> > I have had rice paper rolls deep fried. The filling was really simple
> > though, maybe rice noodle, and some shredded vegetables. I made them
> > with my cousin-in-law. We used smaller rice papers by cutting the big
> > ones into quarters.
>
> I don't believe you. As someone who makes tons of egg/spring rolls,
> I'm betting you used a wheat-based wrapper. Rice papers do not
> stick together when immersed into hot oil. And when they get
> crispy, they get hard. Hard just like they are before you
> rehydrated them. Try eating a rice paper fresh out of the package
> for a demonstration.

Rice noodles when deep fried puff up and
become crispy, not hard. Why do you suppose
that is?

"Sqwertz" > wrote in message
...
> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>
>> I have had rice paper rolls deep fried. The filling was really simple
>> though, maybe rice noodle, and some shredded vegetables. I made them
>> with my cousin-in-law. We used smaller rice papers by cutting the big
>> ones into quarters.
>
> I don't believe you. As someone who makes tons of egg/spring rolls,
> I'm betting you used a wheat-based wrapper. Rice papers do not
> stick together when immersed into hot oil. And when they get
> crispy, they get hard. Hard just like they are before you
> rehydrated them. Try eating a rice paper fresh out of the package
> for a demonstration.
>
> -sw

Cha Gio

http://en.wikipedia.org/wiki/Ch%E1%BA%A3_gi%C3%B2


This site has a video on how to wrap them then show them being fried

http://www.noodlepie.com/cha_gio/index.html

Robert

On Thu, 27 Aug 2009 13:58:10 -0400, Tracy wrote:

> Sqwertz wrote:
>> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>>
>>> I have had rice paper rolls deep fried. The filling was really simple
>>> though, maybe rice noodle, and some shredded vegetables. I made them
>>> with my cousin-in-law. We used smaller rice papers by cutting the big
>>> ones into quarters.
>>
>> I don't believe you. As someone who makes tons of egg/spring rolls,
>> I'm betting you used a wheat-based wrapper. Rice papers do not
>> stick together when immersed into hot oil. And when they get
>> crispy, they get hard. Hard just like they are before you
>> rehydrated them. Try eating a rice paper fresh out of the package
>> for a demonstration.
>>
>> -sw
>
> Sorry you don't believe me but I really, really made fried spring rolls
> with rice paper rolls. Now, we (my cousin-in-law and I) were following
> one of her cookbooks which happened to be in Japanese, so I can't say
> for certain we were SUPPOSED to use rice paper, but we did. They were a
> bit greasy but they did stick together. It was a couple of years ago. I
> really can't remember if they were crispy.

I kinda rest my case.

I'd love to hear your results if you try it again.

-sw

On Thu, 27 Aug 2009 15:54:42 -0400, Robert wrote:

> "Sqwertz" > wrote in message
> ...
>> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>>
>>> I have had rice paper rolls deep fried. The filling was really simple
>>> though, maybe rice noodle, and some shredded vegetables. I made them
>>> with my cousin-in-law. We used smaller rice papers by cutting the big
>>> ones into quarters.
>>
>> I don't believe you. As someone who makes tons of egg/spring rolls,
>> I'm betting you used a wheat-based wrapper. Rice papers do not
>> stick together when immersed into hot oil. And when they get
>> crispy, they get hard. Hard just like they are before you
>> rehydrated them. Try eating a rice paper fresh out of the package
>> for a demonstration.
>>
>> -sw
>
> Cha Gio
>
> http://en.wikipedia.org/wiki/Ch%E1%BA%A3_gi%C3%B2

<yawn> Again. Somebody who has heard about it but has never tried
it. I have made more than Jerry's weight in Chinese and Vietnamese
rolls of all sorts and rice papers do not deep fry when stuffed.

Make some, post pictures. Then we'll talk.

These are the same folks that insist that spring rolls are deep
fried. They're not.

-sw

On Thu, 27 Aug 2009 15:54:42 -0400, Robert wrote:

> This site has a video on how to wrap them then show them being fried
>
> http://www.noodlepie.com/cha_gio/index.html

I can't see either of the videos. My computer isn't hosed
compromised enough to see Quicktime videos.

Got a CD?

-sw

On Thu, 27 Aug 2009 10:52:37 -0700, Paul M. Cook wrote:

> Please, though, don't eat shark. They're being driven to extinction and
> eating them is just so wrong. If you do some web searches on the state of
> the shark populations you'll understand why.

If we wouldn't have saved the whales the damn sharks wouldn't be in
such short supply.

Go hug a shark and leave the food chain to us.

-sw

"Sqwertz" > wrote in message
...
> On Thu, 27 Aug 2009 10:52:37 -0700, Paul M. Cook wrote:
>
>> Please, though, don't eat shark. They're being driven to extinction and
>> eating them is just so wrong. If you do some web searches on the state
>> of
>> the shark populations you'll understand why.
>
> If we wouldn't have saved the whales the damn sharks wouldn't be in
> such short supply.
>

Only one whale species has been known to eat sharks and trhey've never been
commercially hunted. If we had not made the Chinese the economic powerhouse
they are they'd not be eating their way through the entire oceans.

> Go hug a shark and leave the food chain to us.

You won't have a marine food chain without sharks, they're that crucial.
Actually you can hug some sharks. I'm in a charitable mood tonight, so I
will dismiss your blather as an aborted attempt at humor.

Don't push it.

Paul

"Sqwertz" > wrote in message
...
> On Thu, 27 Aug 2009 15:54:42 -0400, Robert wrote:
>
>> This site has a video on how to wrap them then show them being fried
>>
>> http://www.noodlepie.com/cha_gio/index.html
>
> I can't see either of the videos. My computer isn't hosed
> compromised enough to see Quicktime videos.
>
> Got a CD?
>

Here is the player I use

http://www.videolan.org/

Robert

Sqwertz wrote:
> On Thu, 27 Aug 2009 13:58:10 -0400, Tracy wrote:
>
>> Sqwertz wrote:
>>> On Thu, 27 Aug 2009 12:55:35 -0400, Tracy wrote:
>>>
>>>> I have had rice paper rolls deep fried. The filling was really simple
>>>> though, maybe rice noodle, and some shredded vegetables. I made them
>>>> with my cousin-in-law. We used smaller rice papers by cutting the big
>>>> ones into quarters.
>>> I don't believe you. As someone who makes tons of egg/spring rolls,
>>> I'm betting you used a wheat-based wrapper. Rice papers do not
>>> stick together when immersed into hot oil. And when they get
>>> crispy, they get hard. Hard just like they are before you
>>> rehydrated them. Try eating a rice paper fresh out of the package
>>> for a demonstration.
>>>
>>> -sw
>> Sorry you don't believe me but I really, really made fried spring rolls
>> with rice paper rolls. Now, we (my cousin-in-law and I) were following
>> one of her cookbooks which happened to be in Japanese, so I can't say
>> for certain we were SUPPOSED to use rice paper, but we did. They were a
>> bit greasy but they did stick together. It was a couple of years ago. I
>> really can't remember if they were crispy.
>
> I kinda rest my case.
>
> I'd love to hear your results if you try it again.
>
> -sw

One of these days I will try again and take pics.

Tracy

On Thu, 27 Aug 2009 22:17:22 -0700, Paul M. Cook wrote:

> "Sqwertz" > wrote in message
> ...
>
>> Go hug a shark and leave the food chain to us.
>
> You won't have a marine food chain without sharks, they're that crucial.
> Actually you can hug some sharks. I'm in a charitable mood tonight, so I
> will dismiss your blather as an aborted attempt at humor.
>
> Don't push it.

I guess you forgot that you wrote:

"And if anyone wants to flame me, be my guest but don't expect me to
reply."

I win again!

-sw

"Sqwertz" > wrote in message
...
> On Thu, 27 Aug 2009 22:17:22 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Go hug a shark and leave the food chain to us.
>>
>> You won't have a marine food chain without sharks, they're that crucial.
>> Actually you can hug some sharks. I'm in a charitable mood tonight, so I
>> will dismiss your blather as an aborted attempt at humor.
>>
>> Don't push it.
>
> I guess you forgot that you wrote:
>
> "And if anyone wants to flame me, be my guest but don't expect me to
> reply."
>
> I win again!


That's a flame? Talk about pathetic.

Paul

In article >,
Sqwertz > wrote:

> rice papers do not deep fry when stuffed.

I'm not contradicting you babe, but did you try it and if so, what
happened? This is a curiosity question, not an argumentative one.

Right now I'm just enjoying them fresh now that I know how easy they
are. I had some leftover saute'd shrimp from yesterday and had
purchased some fresh sprouts as well.

Lunch today was 3 large spring rolls with 6 shrimp each coated with a
little mustard, a bit of my thinly sliced canadian bacon, clover sprouts
and shredded baby spinach.

I'm quite satisfied at the moment...

Just looking for wheat free, low carb alternatives to (fried) egg rolls.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Christine Dabney > wrote:

> On Fri, 28 Aug 2009 13:52:33 -0500, Omelet >
> wrote:
>
>
> >Just looking for wheat free, low carb alternatives to (fried) egg rolls.
>
> Rice (and rice paper) isn't exactly low carb.
>
> Christine

I know. ;-)
But they are so thin, I think they'd have less impact than wheat based
eggroll wrappers.

Sometimes I get desperate for a treat dammit! It's been 16 months now.

And they have a lower glycemic index. <g>

I have a head of Romaine to go back to lettuce wraps. Pics to follow
after this weekend. My flirtation with spring rolls must be brief.

Thanks for the reminder.

Bitch. ;-D
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Christine Dabney > wrote:
>
>> On Fri, 28 Aug 2009 13:52:33 -0500, Omelet >
>> wrote:
>>
>>
>>> Just looking for wheat free, low carb alternatives to (fried) egg rolls.
>> Rice (and rice paper) isn't exactly low carb.
>>
>> Christine
>
> I know. ;-)
> But they are so thin, I think they'd have less impact than wheat based
> eggroll wrappers.
>
> Sometimes I get desperate for a treat dammit! It's been 16 months now.
>
> And they have a lower glycemic index. <g>
>
> I have a head of Romaine to go back to lettuce wraps. Pics to follow
> after this weekend. My flirtation with spring rolls must be brief.
>
> Thanks for the reminder.
>
> Bitch. ;-D

Some "fresh rolls" are eaten wrapped in lettuce leaves - so you can have
both!

Tracy

On 2009-08-28, Christine Dabney > wrote:

> It wasn't the Butterbrickle I remembered. Yes, the background flavor
> was the same, but there was almost no brickle bits in the ice
> cream.

That's pretty much the case with all "brickle" ice creams and why I
gave up looking for any version years ago. I think B&J did a Heath
bar ice cream awhile back, but for reasons I won't go into, I don't
eat B&J ice cream.

http://en.wikipedia.org/wiki/Butter_Brickle

nb

Omelet wrote:
> Right now I'm just enjoying them fresh now that I know how easy they
> are. I had some leftover saute'd shrimp from yesterday and had
> purchased some fresh sprouts as well.
>
> Lunch today was 3 large spring rolls with 6 shrimp each coated with a
> little mustard, a bit of my thinly sliced canadian bacon, clover sprouts
> and shredded baby spinach.

After all this talk of spring rolls, we are making them tonight.
Technically I guess they are really "summer rolls", but I started
wanting them the moment Om mentioned them. I looked at the package and
it has 19 grams of carbs for 3 wrappers. Not bad. I made a peanut
sauce this morning.

Last week, we kept talking about bean dip, so I had to make some of
that. It doesn't take much effort to get me into trouble. :-P


Becca

In article >,
Tracy > wrote:

> Omelet wrote:
> > In article >,
> > Christine Dabney > wrote:
> >
> >> On Fri, 28 Aug 2009 13:52:33 -0500, Omelet >
> >> wrote:
> >>
> >>
> >>> Just looking for wheat free, low carb alternatives to (fried) egg rolls.
> >> Rice (and rice paper) isn't exactly low carb.
> >>
> >> Christine
> >
> > I know. ;-)
> > But they are so thin, I think they'd have less impact than wheat based
> > eggroll wrappers.
> >
> > Sometimes I get desperate for a treat dammit! It's been 16 months now.
> >
> > And they have a lower glycemic index. <g>
> >
> > I have a head of Romaine to go back to lettuce wraps. Pics to follow
> > after this weekend. My flirtation with spring rolls must be brief.
> >
> > Thanks for the reminder.
> >
> > Bitch. ;-D
>
> Some "fresh rolls" are eaten wrapped in lettuce leaves - so you can have
> both!
>
> Tracy

Chris is right tho' and she knows I try to be strict.
Once in awhile the will gets weak. <G>
And it ain't beneficial.

Thanks Tracy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Christine Dabney > wrote:

> On Fri, 28 Aug 2009 15:47:13 -0500, Omelet >
> wrote:
>
>
> >Sometimes I get desperate for a treat dammit! It's been 16 months now.
> >
> >And they have a lower glycemic index. <g>
> >
> >I have a head of Romaine to go back to lettuce wraps. Pics to follow
> >after this weekend. My flirtation with spring rolls must be brief.
> >
> >Thanks for the reminder.
> >
> >Bitch. ;-D
>
> I totally understand..LOL.

<hugs>

>
> I have been pretty good myself the past few weeks, but yesterday (and
> in Chicago) I sort of blew it.
>
> I found what was called Butterbrickle ice cream, on the package. Now
> Butterbrickle was one of my all time favorite ice creams... I decided
> to splurge and get it...
> It wasn't the Butterbrickle I remembered. Yes, the background flavor
> was the same, but there was almost no brickle bits in the ice cream. I
> seem to remember little bits of brickle in there... Very
> disappointing....
>
> Oh well..I still ate it. That was my big treat....
>
> Back to the healthy eating...
>
> Christine

Thank you Christine. :-)

I've been ice cream-less for a loooong time.
My fave' is Haagen dazs Vanilla.

I'm glad you enjoyed your treat!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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