Quindy’s Spring Rolls

Spring Rolls

By Quindy Moritz

 INGREDIENTS: (All Ingredients Can Be Found at Any Asian Food Store)

2          Pounds of Ground Pork  - Ground Chicken/Turkey Are OK, But NOT as Tasty!

2          Pounds of Fresh Bean Sprouts

1          Pound Fresh Mushrooms

2          Bunches of Green Onions (Scallions)

4          Large Eggs

2          8-Ounce Packages of Bean Thread (Snot) Noodles Brand Name = “Lung Kow”

6          Tablespoons of Fish Sauce:  Thai: “Nam Pla,” Brand Name = “Tiparos”

6          Tablespoons of Oyster Sauce:  Thai: “Nam Man Hoy” Brand Name = “Mae Krua”

2          Tablespoons of Table Salt

2          Tablespoons of Finely Ground Black Pepper

2          Tablespoons of White Pepper

2          Packages of Lumpia Brand Spring Roll Wrappers (Total Wrappers in Pkg = 50).

3          Quarts of Crisco Brand Vegetable Cooking Oil (Using Crisco Brand Oil is Important!) (After Use, Oil Can Be Strained and Stored Refrigerated for Future Re-use.)

1          Jar of Sweet/Plum Sauce/Or Other Dipping Sauce

PREPARATION:

● Very Finely Diced Mushrooms & Green Onions (Entire Onion, Green & White Parts).

● Soften/Soak the Bean Thread  Noodles in Warm Water.  Cut Threads into 1" Lengths W/ Scissors.

● Combine ALL Ingredients (EXCEPT BEAN SPROUTS) Into a Very Large Mixing Bowl / Pot:

            • Ground Pork                       • Diced Mushrooms and Onions

            • Eggs                         • Black and White Ground Pepper

            • Oyster Sauce                      • Fish Sauce 

            • Salt                                       • Drained and Softened and Cut-up Bean

Thread Noodles

● Smooch / Knead Mixture Together Using Your Clean Hands.

● Then, Lastly Add the Bean Sprouts

● Smooch / Knead Mixture Together Using Your Clean Hands  -  A Second Time.

WRAP THE SPRING ROLLS:

●   Separate the Lumpia Brand Spring Roll  Wrappers:

●   Fill Each Wrapper With About 3 Large Tablespoons Mixture - See “How To” Page Below.

●   Wrap and Set Aside Onto Ungreased Cookie Sheet for Storage Before Cooking. 

●   Wet Your Finger With Water (or One Beaten Whole Egg) to Seal Loose Ends of Each Wrapper.

●   Stack Like a Woodpile With Loose End Point DOWN and Covered with Plastic Wrap, Prior to Cooking.

COOKING:

  Heat Oil to Medium-High (~365o) Temperature.

  Cook Spring Rolls until Brown and Crispy;

  Turn with Tongs Once (Or More Often as Needed) until Brown and Crispy All Around.

  Drain into Paper Towel-Lined Collider

SERVING:

  Serve Hot - With (Or Without) Sweet / Plum Sauce.

  Eat Your Fill.  This Recipe Makes about 50 Spring Rolls.     Easily Doubles (Or Halves).

  Can Be Served as an Appetizer or a Side-Dish All by Themselves.

  A Really Hungry/Dedicated Person Has Been Known to Eat Up To 12 Spring Rolls.

How to Roll Spring Rolls:

Carefully separate the spring roll wrappers from each other. Store in a folded damp paper towel until ready to wrap Spring rolls. Start with the square wrapper so a point is down toward yourself. See Sketch.

(Imagine yourself sitting at the bottom of each sketch)

Place about 3 Large Tablespoons (depending on size of spring roll desired) of spring roll mixture (as prepared above) into an elongated row in the lower central half of the wrapper.

Fold UP the lower point covering most of the mixture.

Fold in the left and right hand points completely enclosing the mixture.     

Start rolling from the bottom, rolling up from the bottom, being careful to keep the ends folded in and the mixture completely enclosed in the wrapper.           

Keep rolling until the end of the top point appears wrapped tightly to the spring roll.  To keep the last and topmost point closed use either a moistened finger or some egg wash to seal the last point.

https://youtu.be/FJTdKyDg_2Y