SP Premium
1-99 SparkPoints 16

Spring Rolls, Take Two

Tuesday, October 05, 2010

I screwed up my spring rolls that were supposed to go with my pork spare ribs for dinner last night. This blog is a correction.

I just bought a new wok, so I decided to make Asian inspired dishes this week to take it for a test run. I wanted to make spring rolls as a healthy, veggie side dish to go along with them. I've never made spring rolls before. I thought they were made similarly to wontons, like you wrapped them, then steamed them.

Nope. After I steamed them, they completely fell apart when I put them on the dish. They were not spring ROLLS - they were veggie BLOBS.

Closeup of not-a-roll:

It was still delicious! But...not a roll.

So back to work. What did I do wrong?

1. The veggies need to be steamed FIRST, then put in the rice wrap. The rice wrap will melt under direct steam.
2. Double wrap. Maybe a spring roll grandmaster can wrap with just one sheet of rice wrapper which are paper thin, but I'm a mere grasshopper.

First, here are the rice wrappers. You should be able to get these at almost any asian grocery.

Cabbage and carrots are steamed in my steamer pan FIRST. Green onions are mixed in after they are steamed.

The rice wraps are dipped in a warm bowl of water for 5 seconds so they can be rolled. Any more than 5 seconds seemed to make them fall apart for me. I dipped 2 sheets at a time to wrap.

Couple of spoonfuls of veggies are placed in the wrap. The temptation is to overstuff, so use less than you think you need to start and adjust.

Fold up the sides.

And roll up!

I made six of them and put them in a container to eat later. I separated layers with wax paper in the container.

And that is a Spring Roll!

Not this.

Share This Post With Others
Member Comments About This Blog Post
    ThinRonna: LOL - American ethnic aisle has mayo and Rice Krispies, eh? That's so funny! Reminds me of when we went to the UK and I met my future mother-in-law. We said hellos, then she said, "The American accent is so cute!" It caught me off guard. Oh yeah - I'm the one with the foreign accent!
    3760 days ago
    I love making spring rolls and you just reminded me of this! Maybe I can get to the Ethnic market soon...they carry some things like that and they also have things there for that one Ethnic group of us here who use such things as Hellman's Mayo and Rice Krispies!
    3760 days ago
    I'm so glad you liked the eggplant roll ups! Yay! They were ThinRonna's idea, so gotta give credit where credit is due!

    And credit to the Culinary Artists Spark team who are inspiring me!

    The recipe for the spring rolls are here: http://recipes.sparkpeople.com/reci
    3760 days ago

    Comment edited on: 10/6/2010 12:59:38 PM
    I love this blog. You are completely inspiring me with your cooking lately. I made the eggplant roll-ups (don't know the Italian name) last week. My boyfriend bought like 5 eggplants (our local eggplants are smaller than the ones you find at the store) at the farmers market on Saturday because he wants me to make it again this week.
    3760 days ago
    This looks good. My wife and I eat the wrappers often. We slice up a bunch of veggies, add a bit of meat, usually pork and then top it off with hoison (sp) sauce and a Vietnamese hot sauce.

    Thanks for the step by step.
    3761 days ago
  • Add Your Comment to the Blog Post

    Log in to post a comment

    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.