| CATEGORY |
CUISINE |
TAG |
YIELD |
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Buddhist |
Snacks, Appetizers |
1 |
Servings |
INGREDIENTS
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*****None Given***** |
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Roll down once |
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V |
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***** |
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***** ***** |
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*** FILLING *** |
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* * |
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* * |
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* * |
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* * | Continue rolling |
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* * | down |
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* * V |
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* * |
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* |
INSTRUCTIONS
You got me on this one folks. This was in digest n066 kind of stuck in the
middle.
each paper and roll. Heat the oil in a wok to about 350 deg. F. Place
rolls, flaps-down, into oil and cook 20 min (10 min each side), until
completely done.
Serve with Buddhist Nuoc Leo.
~- Disclaimer: This recipe is fat-city. There is another form of spring
roll skin which is inherently sticky and stretchy (white and barely
opaque), and doesn't require deep frying. (One could lighly saute the
carrots and potatoes beforehand.) I can't remember what this wrapper is
called. BTW - With this alternate type of "spring roll" fresh chinese
parsley or cilantro is often included.
~- Side note: About forming a spring roll from quartered rice paper...
:
: Then turn in -> ** FILLING ** <- Turn in
From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”