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Spring Roll


Bite Size Spring Roll


1/2 lb. Minced pork meat or beef
1 medium Onion, chopped finely
2 large Potatoes, peeled and sliced finely
1/4 tsp. Garlic, minced
1/2 tsp. Salt, and Ground pepper
1 tsp. Brown sugar
6 tbsp. Soy sauce
6 tbsp. Cooking oil
1 tsp. Dried parsley and thyme
2 lbs. Frozen mixed vegetables
2 packets Square bite size egg roll pastry wrapper, separate individually (available in Asian stores)
1/3 tsp Brown sugar

In a good size sauce pan put the cooking oil in medium heat and sauté garlic, and onions until brown, followed with the minced meat and stir and for cook for 5 minutes.

Mix the peppers, salt, sugar, soy sauce, parsley and thyme, stir evenly, and remain cooking for another 5 minutes.

Follow the rest of the ingredients, stir evenly again and cover for 8-10 minutes to cook.

Prepare a good size of colander and strain the cook ingredients until it get cold.

In a medium clean plate, start rolling bite sizes of spring roll individually, make sure that both ends are sealed tightly and meet both end by using eggwhite or cooking oil for sealing.

When finish rolling, stack in plastic wrapper and put in freezer for an hour before deep frying, because they fry and cook crispier and less risk of burning them.

Tips for good preparation:

When I prepare this recipe, I always make more, as this is very time consuming.

I suggest to double all the ingredients, make as many as you can stack in freezer in little sandwich bags.

Then everytime you want to cook make sure it's not straight on freezer, thaw at least 30 minutes or defrost from microwave for 2 minutes or so.

This is too good for parties, snacks or a good part of appetizer!

To serve this with sauce, I normally used Thai Chicken Chili Sauce- available in Asian stores or Safeway stores.




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Last modified: May 26, 2003