 Springrolls are integral to Vietnamese, Thai and other Asian cuisines. A nice start to a meal, they can be a cinch to make. Just like with anything you make at home, it's always more comforting to know exactly what you're eating, relatively preservative-free.
Instruction
Things you'll Need:
- Egg roll wrappers
- Mushrooms
- Sprouts
- Carrots
- Crab (optional)
- Egg
- Frying pan
- Vegetable oil
Step 1:Slice the ingredients into thin sticks. You’ll be rolling these into the wrappers, so you want the ingredients to fit well. If you use crab, it won’t julienne this way, but shred it into small pieces.
Step 2:Place a little of each of the ingredients into a wrapper. Roll like a burrito, folding over once and then folding in the sides. Roll them up to seal.
Step 3:Use a little egg wash to seal the last corner to the roll.
Step 4:Heat oil in a frying pan (or wok), enough to immerse the rolls. Insert the rolls in the oil carefully.
Step 5:None of the ingredients need to be cooked, so fry until golden brown.
Labels: Springrolls |
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