
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
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Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
Ingredients: 43/1067 Quart(s) oil, soy 1 egg 1 glass noodles 39/2500 Pint(s) soy sauce 1 1/2 oyster sauce 1 Ounce(s) pepper, black 1 Pound(s) sugar 1/5 chinese cabbage 17/163 Pound(s) bean sprouts 1/5 julienne carrot 1 rice paper |
Directions: Cooking spring rolls:
Soak glass noodles in cold water.
Wok on high heat. Add soy oil. Cook veggies (
&
chicken?) for 1 minute, add sauce.
Add glass noodles (1/2 cup?). Stir. When cooked, move to side.
Add egg yolk, cook on side. Mix all together. Taste, modify.
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On flat tray, separate 6 portions of mixture.
___
Rice paper:
Put portion of veggies on each.
Fold 1/3 over.
1 hand hold open side, with flap scrape veggies back/tight (tuck them in under fold).
1 nurse's corner, flatten crease. Other nurse's corner, flatten crease. Roll tight.
Seal flap with egg yolk or banana paste.
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Deep fry in wok. Lower heat, cooks through better.
Comments: This makes 6 spring rolls |
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Thai sweet & sour dipping sauce
1 (vinegar or) plum sauce 4 pickled plums 33/844 Quart(s) vinegar, rice 163/625 Pound(s) sugar 1 Pound(s) salt |
Directions:
Boil ingredients together until sugar disolves. |
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