|Little Wok Cookbook|
The Little Wok Cookbook is a colorful and varied collection of Far East-inspired recipes that are quick to prepare and delectable to eat.
Results 1 - 10 of 42 for spring rolls
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Preheat oven to ... the center of spring roll wrappers. Roll wrappers ... seal. Arrange spring rolls in a single ... 10 minutes. Makes 12 spring rolls.
Shred carrots and ... mixture; salt and pepper to taste. Wrap into spring roll sheets and then fry in oil. Delicious with a soy sauce and white vinegar dip.
1. After cutting ... shrimp, finely chopped spring onions, stir fry ... is toward you, roll once, then fold ... deep fry spring rolls ten at a ... sauce and brown vinegar.
1. Cut the ... sauce and warm spring roll skins. Pour the ... skin, place some salad in the center of the spring roll skin, roll and fold one end and eat.
1. Remove skin, ... chop them; chop spring onion. 3. In ... Spread each spring roll skin flat; put ... Make all the rolls in the same ... them evenly and thoroughly.
Cut pork into ... shrimp, salt and spring onions, stir fry ... edge of skin roll with flour paste ... pan about 10 rolls at a time. ... sauce and brown vinegar.
1. Place Chinese ... heat. To make spring rolls: 5. Mix ... heat. Cool until it starts to bubble. Add food coloring until mixture has a nice red appearance.
Heat a wok ... a sheet of spring roll, spread 1 ... frying and fry rolls until golden brown. ... sauce is warm, remove from heat. Dip the spring rolls in.
Add salt and ... cool. In each roll put 2 tablespoons mixture. Roll up lengthwise and seal the ends with starch and water mixture. Deep fry to golden brown.
Make paste. To ... on the shrimp, roll skin, wrap TIGHT, ... then thicken. Make ahead and refrigerate. MUSTARD: Use mustard powder and stir in some water.
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