Thought rather than posting it in the original thread (Food tasks you
abhor) would stick it he


500g finely ground lean pork mince (ground pork)
500g finely ground lean chicken mince (aka ground)
4 finely diced brown onions
200g snow pea shoots/sprouts - chopped in half
200g mung bean sprouts
4 green chillies - deseeded & deveined & finely chopped
2 red chillies - ditto
1 whole (smallish to medium) finely shredded Chinese cabbage (leaves
only - NO stalky bits)
1 Tblsp minced or grated ginger
8 cloves garlic, finely grated/minced or chopped
olive oil
generous quantity of kecap manis (½ a cup or more, depending on your
tastes)
1 Tblsp fish sauce
1-2 Tblsp Hoisin sauce
1 cup white wine - pref. a dry white like chardonnay
(You can use a commercially prepared Chinese cooking sauce - Black
bean, etc for a saucier result or instead of the KM/Fish/Hoisin)

Spring Roll wrappers at room temperature (thawed)
1 egg white + 1 cup water


Heat oil in a heavy casserole and stir fry the meat in batches until
browned/cooked.
Have a very large bowl (stainless pref.) on hand to dump in cooked
bits.
Remove meat once browned.
Add a little oil and stir fry garlic, ginger and chilli till fragrant.
Add diced onions and fry until transparent.
Remove from the pan and reserve (with meat).
Heat a little more oil, add shredded cabbage, snow pea shoots and mung
beans.
Stir fry until well and truly cooked/limp.
Return meat and onion/chilli/garlic/ginger to the casserole and stir
well to incorporate cabbage etc.
Drizzle the kecap manis into the pan, and mix well. I prefer the KM to
straight soy (which is too salty for my liking) as it's thicker and
sweeter.
Add wine and perhaps a little water if mixture is too dry.
Simmer, on very low heat for around 30 minutes.
The end result should be thick and relatively 'dry' - not watery or too
saucy.
Allow to cool in the pan with a lid on. Mix well so all ingredients are
dispersed.
Once cooled you can start rolling and folding, rolling and folding till
the cows come home!
Make yourself comfortable (sit!!) at the kitchen table or bench. Place
a damp tea towel in front of you and keep another damp teatowel
covering the opened wrapper of SR sheets.
Place one sheet of SR wrapper on your tea towel with a point facing
you. Brush all four sides sparingly with egg white/water mixture.
Place 2-3 tsp mixture about 2" in across the point. Flip the point
closest to you over mixture. Bring in each side to form an envelope and
seal in the mix. Use your fingers to compact the mixture into the
space, expelling any unwanted air or gaps, then roll away from you
until SR wrapper is almost at the point furthest from you. Add another
flick of eggwhite/water and seal. Place on a tray lined with freezer
wrap, alfoil etc. Continue on to number two.... etc etc etc etc.... it
takes about 40 minutes or so, once you get into the swing! You can
comfortably stack (with freezer wrap, alfoil or greaseproof between
each layer!!) 2- 3 layers on each tray.
Place tray/s into large bags, or wrap in cling film, and freeze.
Makes about 12 odd dozen 4" (or so) spring rolls . Bag in lots of 12
once frozen.

Sounds labour intensive, and it is. But so worth the effort.
To Deep Fry: Heat fryer to 160ºC and par cook frozen SR for 5 minutes.
Drain and remove. Increase heat to 200ºC and cook a further 3-4
minutes or until they float and are golden.
Serve with sweet chilli dipping sauce!!!!

LadyJane
--
"Never trust a skinny cook!"
Spring Rolls are another great reason to own a mandoline! (IMHO)

Many thanks!!! :-)

My housemate (dad) is excited as I am about unwrapping the new deep
fryer. <G>
We've never owned one, and I can get spring roll wrappers at the local
grocery store.

Considering it's $20.00 for 2 dozen SMALL eggrolls (uncooked) from My
Thanh, I'd really rather learn to make them myself.

Thanks SO much for taking the time to post it!
I've stored it in my "nutrition" file......

Cheers!
Om


LadyJane wrote:
> Thought rather than posting it in the original thread (Food tasks you
> abhor) would stick it he
>
>
> 500g finely ground lean pork mince (ground pork)
> 500g finely ground lean chicken mince (aka ground)
> 4 finely diced brown onions
> 200g snow pea shoots/sprouts - chopped in half
> 200g mung bean sprouts
> 4 green chillies - deseeded & deveined & finely chopped
> 2 red chillies - ditto
> 1 whole (smallish to medium) finely shredded Chinese cabbage (leaves
> only - NO stalky bits)
> 1 Tblsp minced or grated ginger
> 8 cloves garlic, finely grated/minced or chopped
> olive oil
> generous quantity of kecap manis (1/2 a cup or more, depending on your
> tastes)
> 1 Tblsp fish sauce
> 1-2 Tblsp Hoisin sauce
> 1 cup white wine - pref. a dry white like chardonnay
> (You can use a commercially prepared Chinese cooking sauce - Black
> bean, etc for a saucier result or instead of the KM/Fish/Hoisin)
>
> Spring Roll wrappers at room temperature (thawed)
> 1 egg white + 1 cup water
>
>
> Heat oil in a heavy casserole and stir fry the meat in batches until
> browned/cooked.
> Have a very large bowl (stainless pref.) on hand to dump in cooked
> bits.
> Remove meat once browned.
> Add a little oil and stir fry garlic, ginger and chilli till fragrant.
> Add diced onions and fry until transparent.
> Remove from the pan and reserve (with meat).
> Heat a little more oil, add shredded cabbage, snow pea shoots and mung
> beans.
> Stir fry until well and truly cooked/limp.
> Return meat and onion/chilli/garlic/ginger to the casserole and stir
> well to incorporate cabbage etc.
> Drizzle the kecap manis into the pan, and mix well. I prefer the KM to
> straight soy (which is too salty for my liking) as it's thicker and
> sweeter.
> Add wine and perhaps a little water if mixture is too dry.
> Simmer, on very low heat for around 30 minutes.
> The end result should be thick and relatively 'dry' - not watery or too
> saucy.
> Allow to cool in the pan with a lid on. Mix well so all ingredients are
> dispersed.
> Once cooled you can start rolling and folding, rolling and folding till
> the cows come home!
> Make yourself comfortable (sit!!) at the kitchen table or bench. Place
> a damp tea towel in front of you and keep another damp teatowel
> covering the opened wrapper of SR sheets.
> Place one sheet of SR wrapper on your tea towel with a point facing
> you. Brush all four sides sparingly with egg white/water mixture.
> Place 2-3 tsp mixture about 2" in across the point. Flip the point
> closest to you over mixture. Bring in each side to form an envelope and
> seal in the mix. Use your fingers to compact the mixture into the
> space, expelling any unwanted air or gaps, then roll away from you
> until SR wrapper is almost at the point furthest from you. Add another
> flick of eggwhite/water and seal. Place on a tray lined with freezer
> wrap, alfoil etc. Continue on to number two.... etc etc etc etc.... it
> takes about 40 minutes or so, once you get into the swing! You can
> comfortably stack (with freezer wrap, alfoil or greaseproof between
> each layer!!) 2- 3 layers on each tray.
> Place tray/s into large bags, or wrap in cling film, and freeze.
> Makes about 12 odd dozen 4" (or so) spring rolls . Bag in lots of 12
> once frozen.
>
> Sounds labour intensive, and it is. But so worth the effort.
> To Deep Fry: Heat fryer to 160ºC and par cook frozen SR for 5 minutes.
> Drain and remove. Increase heat to 200ºC and cook a further 3-4
> minutes or until they float and are golden.
> Serve with sweet chilli dipping sauce!!!!
>
> LadyJane
> --
> "Never trust a skinny cook!"
> Spring Rolls are another great reason to own a mandoline! (IMHO)

Steve Wertz wrote:
> On 11 Apr 2006 09:09:42 -0700, "OmManiPadmeOmelet"
> > wrote:
>
> >Many thanks!!! :-)
> >
> >My housemate (dad) is excited as I am about unwrapping the new deep
> >fryer. <G>
> >We've never owned one, and I can get spring roll wrappers at the local
> >grocery store.
>
> Try and get the very thin wrappers. Thease are less doughty and
> crisp up much better. They should be so thin that they need to
> peeled off of each other slowly. If they're as thick as wonton
> wrappers, then these make a more doughy wrapper that bubbles up
> rather than crsisps evenly.
>
> Look for ones that come 45-50 a pack rather than 20-24.
>
> -sw

Thanks Steve!

Sounds like those would be lower in carbs anyway, and retain less
grease.

Cheers!
Om