ISO: ISO of T&T recipes using spring roll wrappers

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Hi Tess, here a recipe that I have on my list to make...

sorry it's not tried and true, but it sure looks good. I am glad you posted this request because some how I have about three packages of these sitting in my pantry. I don't know if someone else posted this, but I couldn't find it when I searched the archives. Please let us know what you make.

* Exported from MasterCook *

California Spring Rolls

Recipe By :Food Wishes Video Recipes blog
Serving Size : 0 Preparation Time :0:00
Categories : appetizers Asian
sauces

Amount Measure Ingredient -- Preparation Method

Spring rolls:
spring roll wrappers (aka rice paper rolls)
imitation crab (flake style)
ripe avocado
shredded cabbage
red leaf lettuce
Dipping sauce:
1 tsp Wasabi powder -- (1 to 3)
1/2 cup seasoned rice vinegar
1 tsp Shiracha hot sauce
1 1/2 tsp soy sauce

Moisten wrappers according to directions, or in cold water until they feel leathery. Move to a plastic cutting mat. Place the roll down, and using the first third of roll, layer lettuce, fake crab, avocado slices and cabbage, not too much or they will explode when you go to roll them up.
Start to roll from the edge until you are about halfway, then fold in the ends, and finish rolling a little tighter. Wrap in a barely damp paper towel. Slice on the bias and serve with wasabi dipping sauce.

- - - - - - - - - - - - - - - - - - -http://foodwishes.blogspot.com/2007/06/california-spring-rolls-i-used.html

 
REC: Sesame Vegetable Egg Rolls -- I've made these dozens of times. They freeze perfectly!

Sesame Vegetable Egg Rolls
Sunset Magazine, July 1982

Makes 28 egg rolls
These are great to make ahead and freeze

2 tbl. soy sauce
2 tbl. aji mirin (sweet cooking rice wine) or dry sherry
1 tbl. cornstarch
1 tsp. sesame oil
1/4 tsp. EACH salt and black pepper
2 tsp. fresh minced ginger
2 cloves garlic, minced
1-3/4 cups shredded cabbage
1-3/4 cups shredded carrots (about 3 large)
2 stalks celery, thinly sliced
3 whole green onions, thinly sliced
1/3 lb. mushrooms, thinly sliced
1 can (8-oz) bamboo shoots, sliced
1 can (6 oz.) water chestnuts, thinly sliced
1/4 lb. bean sprouts, rinsed and drained
1/2 sesame seed, toasted
2 tbl. salad oil + more for deep frying
1 package + 5 more egg roll wrappers
1 egg, beaten

Stir together soy sauce, aji mirin, cornstarch, sesame oil, salt and pepper. In a 10” frying pan on high heat, add 2 tbl. salad oil, ginger and garlic; stir once. Then add cabbage, carrots, celery, onion, mushrooms, bamboo shoots, and water chestnuts. Cook, tossing vegetables with spatula constantly, just until crisp-tender (2-3 minutes). Add cornstarch mixture, sesame seeds, and bean sprout; stir until sauce thickens. Let cool.
Mound about 2 tbl. of the cooled filling across each egg roll skin in a 3” strip starting about 2” from the corner nearest you. Fold this corner up over filling to cover, tucking the corner under the filling firmly, then roll once to enclose filling. Fold left and right corners in towards each other then moisten the remaining tip with beaten egg and roll to seal this corner. Place filled egg rolls on a baking sheet and cover with a slightly damp towel as you fill the rest.
Pour salad oil into a deep 10-12” frying pan to about 1 to 1-1/2” deep and heat to 370 deg. on a deep-fry thermometer. Fry 3 or 4 egg rolls at a time, turning as needed, until golden brown (about 2-3 min.). Remove from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 deg. oven until all are cooked.
Serve whole or sliced with soy sauce or Sweet ‘n Sour Sauce (below)


Sweet ‘n Sour Sauce

1 small can (6 oz.) pineapple juice
1 tsp. soy sauce
2 tsp. cornstarch
1/4 cup brown sugar
2 tbl. vinegar

Put all into a saucepan and stir together until mixed. Turn heat to medium and cook, stirring, until mixture thickens and clears.

 
There's kind of a trick with the wrappers...

Keep your "soaking" dish full of moderately hot tap water, and after mere seconds of dipping the rice wrappers, remove them to a towel to fill and wrap. The towel picks up that little extra too much bit of water so the wrappers don't over saturate. These are great Summer supper items. Shredded veggies, meat, seafood, and a dipping sauce. Serious yum!

 
I use a fry pan of water on the stove at the absolutely lowest temperature...

When using warm water, I found I had to reheat it a couple of times, so now I just keep it on the stove, so it stays pretty warm,, until I use all the wrappers.

 
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