Spring Rolls

Page 16

Cuisine: Chinese | Course Type: Appetizers

(1 review)

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Recipe Reviews

Seems like a very straightforward recipe for egg rolls, but was very labor-intensive. Because I wasn't comfortable working with raw shrimp and raw pork in the filling, I cooked both first beforehand. Chopping of all the ingredients took plenty of time, as did assembling the rolls. Also added some shredded red cabbage as well as the Chinese cabbage.

Used store-bought egg roll wrappers. There is a learning curve to assembling the roll, as well as achieving the right deep-frying time. I believe I double-fried most of the rolls to get them crisper, which resulted in a bit too much browning. But they were delicious! Stored well in the freezer if you don't care about a perfect crispy texture when resurrecting by microwave.

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