So Easy Homemade Spring Rolls
Spring rolls are awesome, and if you make them about half to a third of the regular size you get a super simple appetizer that will disappear off the plate. It’s a bit funny – cut the size in half and folks won’t eat double but more like quadruple the number.
I made these for our family reunion and .they flew off the plate, kids and adults were snatching them with slightly less decorum than you might have expected – from the adults anyway – fortunately since these are so easy to make in number there was just enough – the last ones were taken off the plate as I cleared it in preparation for the dinner.
The homemade whole wheat wonton wrappers refrigerate or freeze wonderfully – so make a bunch of wrappers, stick them in the freezer and then pull these together whenever the occasion strikes and you need to wow quickly and easily.
Now, for the wrapping – here’s the trick, lay the wrapper on a dry surface and wet your fingertips in a little bowl of water. Wet just inside the edge of the wrapper – try to keep the edge from getting wet – which will make it stick to the prep surface. Put a reasonable amount of filling about 1/3rd of the way up, roll the bottom of the wrapper up over the filling and then lift the top part of the wrapper and fold it down over the part of the wrapper you’ve just rolled over the filling. Tap it down so that the moistened surface sticks to the lower part of the wrapper. Then fold the ends over into the center.
After you’ve done each spring roll dry the work surface and repeat. When you’ve completed a bunch of them gently lower them into wok of hot vegetable oil. Allow them to cook until the bubbling subsides – but not so long that it stops, then drain them on the wok draining rack.
Serve these with plum sauce or sweet and sour sauce and prepare to receive the accolades.
Click on the post title for the full recipe.