Spring Rolls
 

Referring to the spring rolls that have no meat nor are fried; that you dip
in water.
I am wondering if anyone has a recipe for spring rolls that might include a
larger amount of America readily ingredients; and still have an Asian
flavor.
I have 'googled' but have not come up with anything yet; maybe someone has
something stashed in their files.
Thanking you,
Dee

Try Googling "Summer rolls".

Nancree

"nancree" > wrote in message
oups.com...
> Try Googling "Summer rolls".
>
> Nancree

Thanks. Lots of good recipes. I still don't know the difference between
the spring and summer. (Reminds me of a movie I just watched called,
"Spring, Summer, Winter & Fall and Spring." One of the best films I've seen
in many a year.)
Dee

Dee Randall wrote:
>
> Referring to the spring rolls that have no meat nor are fried; that you dip
> in water.
> I am wondering if anyone has a recipe for spring rolls that might include a
> larger amount of America readily ingredients; and still have an Asian
> flavor.
> I have 'googled' but have not come up with anything yet; maybe someone has
> something stashed in their files.
> Thanking you,
> Dee

Soy sauce, fish sauce and sesame are available in any large American
supermarket. So are tofu, bok choi, napa cabbage, garlic, carrots, bean
sprouts and eggs. The sheets used for fresh spring rolls/lumpia might be
problematic if you can't get any of the other ingredients where you
live.

Spring roll skins

6 c flour
1 1/2 tsp salt
3 c water

Mix flour and salt together. Add water gradually, stirring until dough
is smooth. Put 1/4 cup of water over top of dough and leave for 30
minutes.
Knead the dough in the bowl by picking up dough from the edge and
dropping it in the middle. Continue until dough is smooth and elastic.
Sprinkle water on top of the douugh to keep it moist.

Heat a heavy flat grill or frying pan. Brush a six inch circle of oil
onto the pan. Take some dough and wipe the bottom of the pan with it; to
form a paper thin pancake. When the skin curls up at the edges remove it
from the grill or pan and place on a plate. Repeat until dough is used
up.

Cooked skins can be frozen with wax paper between them.

On Mon, 28 Feb 2005 15:17:48 -0800, Dee Randall wrote
(in article >):

> Referring to the spring rolls that have no meat nor are fried; that you dip
> in water.
> I am wondering if anyone has a recipe for spring rolls that might include a
> larger amount of America readily ingredients; and still have an Asian
> flavor.
> I have 'googled' but have not come up with anything yet; maybe someone has
> something stashed in their files.
> Thanking you,
> Dee

This month's Vegetarian times has six recipes. Pick one, and I'll
type it out for you:

Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip
Thai Tofu Spring Rolls with Sweet Chile Sauce
Mango Tofu Summer Rolls with Burnt Chile Sauce
Soba Spring Rolls Japonaise with Wasabi Dipping Sauce
Chinese Tofu-Shiitake Crystal Rolls with Dim Sum Sauce
Vietnamese Salad Rolls with Lime-Soy Dipping Sauce

serene

On Mon, 28 Feb 2005 22:27:27 -0800, serene wrote
(in article et>):

> Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip Thai Tofu Spring
> Rolls with Sweet Chile Sauce Mango Tofu Summer Rolls with Burnt Chile Sauce
> Soba Spring Rolls Japonaise with Wasabi Dipping Sauce Chinese Tofu-Shiitake
> Crystal Rolls with Dim Sum Sauce Vietnamese Salad Rolls with Lime-Soy Dipping

> Sauce

Sorry about that. I have no idea where my line breaks went. Here's
how it should've looked (I hope):

> Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip
> Thai Tofu Spring Rolls with Sweet Chile Sauce
> Mango Tofu Summer Rolls with Burnt Chile Sauce
> Soba Spring Rolls Japonaise with Wasabi Dipping Sauce
> Chinese Tofu-Shiitake Crystal Rolls with Dim Sum Sauce
> Vietnamese Salad Rolls with Lime-Soy Dipping Sauce

serene

"serene" > wrote in message
al.net...
> On Mon, 28 Feb 2005 15:17:48 -0800, Dee Randall wrote
> (in article >):
>
>> Referring to the spring rolls that have no meat nor are fried; that you
>> dip
>> in water.
>> I am wondering if anyone has a recipe for spring rolls that might include
>> a
>> larger amount of America readily ingredients; and still have an Asian
>> flavor.
>> I have 'googled' but have not come up with anything yet; maybe someone
>> has
>> something stashed in their files.
>> Thanking you,
>> Dee
>
> This month's Vegetarian times has six recipes. Pick one, and I'll
> type it out for you:
>
> Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip
> Thai Tofu Spring Rolls with Sweet Chile Sauce
> Mango Tofu Summer Rolls with Burnt Chile Sauce
> Soba Spring Rolls Japonaise with Wasabi Dipping Sauce
> Chinese Tofu-Shiitake Crystal Rolls with Dim Sum Sauce
> Vietnamese Salad Rolls with Lime-Soy Dipping Sauce
>
> serene

How kind of you. I went to Vegetarian Times and found a nice recipe I can
use at
http://www.vegetariantimes.com/recip...recipe_id=8614
It will keep me until the others come on line for looking at. Thanks for
letting me know about this.
This recipe includes a dipping sauce, Thai Sriracha, which I'll have to
find. I'm not sure whether they are saying it is an already made sauce or
not, or one makes it; probably the former.
This recipe includes things I like and can find and make.
I didn't know about this site to find recipes. Many thanks and thanks again
for your offer - I'll catch the current issue somewhere.
My appreciation,
Dee

"serene" > wrote in message
al.net...
> On Mon, 28 Feb 2005 22:27:27 -0800, serene wrote
> (in article et>):
>
>> Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip Thai Tofu
>> Spring
>> Rolls with Sweet Chile Sauce Mango Tofu Summer Rolls with Burnt Chile
>> Sauce
>> Soba Spring Rolls Japonaise with Wasabi Dipping Sauce Chinese
>> Tofu-Shiitake
>> Crystal Rolls with Dim Sum Sauce Vietnamese Salad Rolls with Lime-Soy
>> Dipping
>
>> Sauce
>
> Sorry about that. I have no idea where my line breaks went. Here's
> how it should've looked (I hope):
>
>> Radish, Jicama, and Omelette Spring Rolls with Hoisin Dip
>> Thai Tofu Spring Rolls with Sweet Chile Sauce
>> Mango Tofu Summer Rolls with Burnt Chile Sauce
>> Soba Spring Rolls Japonaise with Wasabi Dipping Sauce
>> Chinese Tofu-Shiitake Crystal Rolls with Dim Sum Sauce
>> Vietnamese Salad Rolls with Lime-Soy Dipping Sauce
>
> serene
>
Re the Thai Sriracha sauce, I found it on line. I'll be able to get this at
the Asian market when I do my bi-monthly trip.
http://importfood.com/sash1001.html


Dee

Basically, Spring Rolls are deep-fried, and Summer Rolls are not
cooked, just assembled.
ttp://www.cooking.com/recipes/rerecite_print.asp?No=1174

Nancree
-------------------------


Thanks. Lots of good recipes. I still don't know the difference
between
the spring and summer. (Reminds me of a movie I just watched called,
"Spring, Summer, Winter & Fall and Spring." One of the best films I've
seen
in many a year.)
Dee "

"Dee Randall" <deedoveyatshenteldotnet> wrote:


> Re the Thai Sriracha sauce, I found it on line. I'll be able to get this
> at the Asian market when I do my bi-monthly trip.

The Huey Fong company from California makes a Sriracha sauce that is widely
distributed. You can find it in regular supermarkets, not just specialty
Asian stores. Look for a clear plastic squeeze bottle of red sauce with a
green cap. A picture of a rooster is printed on it, with the words "TUONG
OT SRIRACHA" above the rooster.

--
-- Steve

I think you'll have more luck looking for summer rolls. I have most often
seen spring rolls that are fried, whereas summer rolls use the water-soaked
rice paper and are not fried.

Sorry, but my favorite recipes for summer rolls use chicken or shrimp. I
have seen a recipe for vegetable summer rolls on epicurious.com (type summer
rolls into the search box), but haven't tried it.

ingredients...It kind of depends on where you live -- my area has a lot
of good Asian groceries, and even the American supermarkets carry some good
Asisan products. But in some areas, it may be impossible to find that
stuff. The rice paper might be the hardest thing to find. Or fish sauce,
if you choose a recipe with a dipping sauce that requires fish sauce, which
many do (and yum, it's worth finding!). You can also use a peanut sauce for
dipping.