I made a batch of Spring Rolls tonight. I have made Egg Rolls in the past,
but this was my first attempt with Spring Roll Wrappers.

Althought the end product tastes good, it was a daunting task.

I'm sure there are some "tips of the trade" out there that would have made
rolling them easier. Anybody got some tips?

Rich

> I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
past,
> but this was my first attempt with Spring Roll Wrappers.
>
> Althought the end product tastes good, it was a daunting task.
>
> I'm sure there are some "tips of the trade" out there that would have made
> rolling them easier. Anybody got some tips?
>
> Rich

I believe Steve Wertz is far more knowledgeable than myself about spring
rolls wrappers, but one of the tips would be to keep a damp paper towel on
top of them while rolling and as they as rolled to keep a damp towel on top
of the completed ones as well to keep them from drying out. That happens
very quickly!

FWIW here's my recipe for Vietnamese Spring Rolls. I use spring roll
wrappers instead of egg roll wrappers and of course you can play "fast and
loose" with the veggies you prefer.


* Exported from MasterCook *

Vietnamese Egg Rolls


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
2 whole green onions -- diced
2 whole eggs -- beaten
2 tablespoons soy sauce
salt and pepper -- to taste
1 tablespoon sugar
1 clove garlic
1 whole carrot -- shredded
1 ounce bean sprouts -- broken up
1 package egg roll skins -- large size

Place l tablespoon in each wrapper. Fry in medium-hot oil about 20 minutes.


- - - - - - - - - - - - - - - - - - -

"Steve Wertz" > wrote in message
...
> On Sun, 24 Sep 2006 22:16:53 GMT, Red wrote:
>
> > I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
past,
> > but this was my first attempt with Spring Roll Wrappers.
> >
> > Althought the end product tastes good, it was a daunting task.
> >
> > I'm sure there are some "tips of the trade" out there that would have
made
> > rolling them easier. Anybody got some tips?
>
> Ahh, patience Grasshopper.
>
> Knowing what the problems were helps to give tips, but...
>
> Make sure there's no filling near the edges and certainly not the
> seams.
>
> Peel the wrappers apart slowly starting at one corner. As soon
> as you go faster than 1" per second, they rip.
>
> My folding style would have to be photographed or taped. You do
> need to get the ends completely sealed which involves an extra
> fold on each side just before you bring in the side corners for
> the final twist. This is important for the next tip, too....
>
> When you bring in the corners of the wrapper, make sure you have
> a 88-degree angle (slightly less than a right angle) between the
> bottom edge of the egg roll and the wrapper going up the sides.
> This will make the wrapper roll up to a perfect 90-degree edge.
>
> (like I said - it needs taped - and I can't draw it in ASCII)
>
> Wet the edges of the top seam LIGHTLY with cornstarch in water
> (stiring it often as it separates). It possible to do them with
> just water, or any starch and water) if cooking them right away.
>
> -sw

(purposely not snipped because it's very useful info)

Steve, I'd love to watch you make them sometime. I wish I could. I adore
spring rolls and I wouldn't mind all the prep work, but how to fold them
intimidates me. Dang, I guess I need a trip to TX.

kili

"Steve Wertz" > wrote in message
...
> On Mon, 25 Sep 2006 00:55:56 GMT, kilikini wrote:
>
> > Steve, I'd love to watch you make them sometime. I wish I could. I
adore
> > spring rolls and I wouldn't mind all the prep work, but how to fold them
> > intimidates me. Dang, I guess I need a trip to TX.
>
> Sorry I missed you FL a few months ago. Maybe Jun and I could
> have had a spring-roll competition/cookoff ;-)
>
> -sw

That would have been fun to watch!

kili

> I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
past,
> but this was my first attempt with Spring Roll Wrappers.
>
> Althought the end product tastes good, it was a daunting task.
>
> I'm sure there are some "tips of the trade" out there that would have made
> rolling them easier. Anybody got some tips?
>
> Rich

This appears to be a pretty good example of how spring rolls are wrapped.

http://tinyurl.com/ovjlo

"Chris Marksberry" > wrote in message
...
> > I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
> past,
> > but this was my first attempt with Spring Roll Wrappers.
> >
> > Althought the end product tastes good, it was a daunting task.
> >
> > I'm sure there are some "tips of the trade" out there that would have
made
> > rolling them easier. Anybody got some tips?
> >
> > Rich
>
> This appears to be a pretty good example of how spring rolls are wrapped.
>
> http://tinyurl.com/ovjlo
>
>

The page doesn't work for me. That's odd.

kili

> > > I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
> > past,
> > > but this was my first attempt with Spring Roll Wrappers.
> > >
> > > Althought the end product tastes good, it was a daunting task.
> > >
> > > I'm sure there are some "tips of the trade" out there that would have
> made
> > > rolling them easier. Anybody got some tips?
> > >
> > > Rich
> >
> > This appears to be a pretty good example of how spring rolls are
wrapped.
> >
> > http://tinyurl.com/ovjlo
> >
> >
>
> The page doesn't work for me. That's odd.
>
> kili
>
Maybe using the full URL along with Steve's egg rolling tips will help...
I'm gonna save Steve's instructions. Looks like maybe you'll have to cut
and paste the URL (maybe) though.

http://desarapen.blogspot.com/2004/1...ll-it-to-ya.ht
ml

"Chris Marksberry" > wrote in message
...
> > > > I made a batch of Spring Rolls tonight. I have made Egg Rolls in
the
> > > past,
> > > > but this was my first attempt with Spring Roll Wrappers.
> > > >
> > > > Althought the end product tastes good, it was a daunting task.
> > > >
> > > > I'm sure there are some "tips of the trade" out there that would
have
> > made
> > > > rolling them easier. Anybody got some tips?
> > > >
> > > > Rich
> > >
> > > This appears to be a pretty good example of how spring rolls are
> wrapped.
> > >
> > > http://tinyurl.com/ovjlo
> > >
> > >
> >
> > The page doesn't work for me. That's odd.
> >
> > kili
> >
> Maybe using the full URL along with Steve's egg rolling tips will help...
> I'm gonna save Steve's instructions. Looks like maybe you'll have to cut
> and paste the URL (maybe) though.
>
>
http://desarapen.blogspot.com/2004/1...ll-it-to-ya.ht
> ml
>
>

That worked, thanks!

kili

kilikini wrote:

> "Chris Marksberry" > wrote in message
> ...
> > > > > I made a batch of Spring Rolls tonight. I have made Egg Rolls in
> the
> > > > past,
> > > > > but this was my first attempt with Spring Roll Wrappers.
> > > > >
> > > > > Althought the end product tastes good, it was a daunting task.
> > > > >
> > > > > I'm sure there are some "tips of the trade" out there that would
> have
> > > made
> > > > > rolling them easier. Anybody got some tips?
> > > > >
> > > > > Rich
> > > >
> > > > This appears to be a pretty good example of how spring rolls are
> > wrapped.
> > > >
> > > > http://tinyurl.com/ovjlo
> > > >
> > > >
> > >
> > > The page doesn't work for me. That's odd.
> > >
> > > kili
> > >
> > Maybe using the full URL along with Steve's egg rolling tips will
help...
> > I'm gonna save Steve's instructions. Looks like maybe you'll have to
cut
> > and paste the URL (maybe) though.
> >
> >
>
http://desarapen.blogspot.com/2004/1...ll-it-to-ya.ht
> > ml
> >
> >
>
> That worked, thanks!


Years ago when I was a noobie the spring roll "problem" was one of my first
queries here. I've tried and tried and just can't get the hang of it, they
always turn out a mess. Fortunately I've got great and cheap Viet places
not far away that can do a far better job than I ;-)

A chef friend of mine can turn out great spring rolls in no time flat.
She's showed me several times how to do it, but...guess I'm spring roll
"challenged" or something.

Good luck, maybe you can do better than I did...

--
Best
Greg

"Gregory Morrow" > wrote in
message nk.net...
>
> kilikini wrote:
>
> > "Chris Marksberry" > wrote in message
> > ...
>
>
> Years ago when I was a noobie the spring roll "problem" was one of my
first
> queries here. I've tried and tried and just can't get the hang of it,
they
> always turn out a mess. Fortunately I've got great and cheap Viet places
> not far away that can do a far better job than I ;-)
>
> A chef friend of mine can turn out great spring rolls in no time flat.
> She's showed me several times how to do it, but...guess I'm spring roll
> "challenged" or something.
>
> Good luck, maybe you can do better than I did...
>

I've been dying to give it a shot for years, but I had no idea how to roll
them. Between Steve and the website, I'm going to give it a go sometime.

kili

Thanks Everyone for the feedback. After reviewing the Photos in the URL,
plus a chat with a Philippina coworker today, I think the problem is that I
am using a different Spring Roll wrapper. My Coworker seems to think I am
using is a Vietnamese varient. Unfortunately the packaging has made the
trip to the dump already. The wrappers were a rigid, translucent circle,
about 12". I dampened them to make them flexable to be able to roll them.
If I got them too damp, they tore very easily. I also found the if you
allowed them to touch each other before cooking, they turned to glue.

The tip about wet paper towels should help.

I think it's back to the Oriental Grocery store, and flirt with the sales
clerk.

Thanks Again,
Rich

> Thanks Everyone for the feedback. After reviewing the Photos in the URL,
> plus a chat with a Philippina coworker today, I think the problem is that
I
> am using a different Spring Roll wrapper. My Coworker seems to think I am
> using is a Vietnamese varient. Unfortunately the packaging has made the
> trip to the dump already. The wrappers were a rigid, translucent circle,
> about 12". I dampened them to make them flexable to be able to roll them.
> If I got them too damp, they tore very easily. I also found the if you
> allowed them to touch each other before cooking, they turned to glue.
>
> The tip about wet paper towels should help.
>
> I think it's back to the Oriental Grocery store, and flirt with the sales
> clerk.
>
> Thanks Again,
> Rich

Ah hah,

The plot thickens <g>

Since you mentioned that they are round I'm guessing you bought the type
that are made out of rice paper.

The type I buy (and I believe Steve buys, but I'm second guessing him) are
in the frozen food section and I've only been able to find them in Oriental
grocery stores. Depending on the brand you buy they can challenging to get
apart... some more challenging than others, but you don't soak them in
water before using.

These are the type I'm guessing you bought.

http://tinyurl.com/7g8qy

Ding, Ding, Ding.

Give the gentleman a kupie doll.

That is exactly with I was using. You can even see the texture in the
picture.

Now I'm not sure if I should try that kind again, or go find the ones
everyone else is using.

Rich

Okay, seems fate played a part in this discussion.
Every 3 or 4 months, daughter Jess browbeats me to embarking on yet
another spring roll production line. Since she moved out 4 months ago,
we've not been able to find the time when it suits us both. This week
she's on holidays and rang on Saturday begging me to set aside one day
this week to make up another batch of spring rolls.
As I saw the original topic just yesterday, thought I'd take some
pictures of how we do it, which might help explain what Steve W was
describing .... which is how we happen to roll them.

Anyway... after spending 3 hours yesterday chopping veg, browning meat
and making the filling (to chill overnight, making rolling much, much
easier than dealing with warm mixture)
and another 2 and a half hours (with a couple of brain breaks)
wrapping, between us we made & rolled & froze 11 dozen spring rolls -
mini variety.

Here's the pics. Hope someone finds them useful.

Spring Roll Wrapping
http://i10.tinypic.com/2yoa87q.jpg
place 1 heaped tablespoon of mixture towards bottom corner of wrapper

http://i9.tinypic.com/3zw3x8n.jpg
turn up corner nearest you, tuck under mixture & squeeze mixture gently
to exclude all air

http://i10.tinypic.com/48f4uxk.jpg
roll away from you one turn

http://i9.tinypic.com/2njhuaa.jpg
fold in side, at slightly less than 90Deg

http://i10.tinypic.com/30ttdmo.jpg
repeat with other side

http://i9.tinypic.com/2u44pya.jpg
brush wrapper surface lightly with cold water & egg white wash

http://i10.tinypic.com/2vx3ar5.jpg
roll wrapper around the spring roll ensuring end point is well secured

http://i9.tinypic.com/2cmnf2o.jpg
drumroll please - one of the finished product!

http://i10.tinypic.com/29krkly.jpg
daughter Jess grabbing some filling (I had a 20 Litre pasta pot full to
the brim!!)

http://i9.tinypic.com/2iuru6x.jpg
my tray of spring rolls (around 4 dozen at this stage)

http://i9.tinypic.com/43o1nc8.jpg
Jess' tray of spring rolls (around 3 dozen ... she was busy watching a
dvd while wrapping!)

OT: Was lovely having darling Jess home again, we had a great day!
Realise how much I miss her smiling face and company.
hmm.

LadyJane
--
"Never trust a skinny cook!"

"LadyJane" > wrote in message
ups.com...
> Okay, seems fate played a part in this discussion.
> Every 3 or 4 months, daughter Jess browbeats me to embarking on yet
> another spring roll production line. Since she moved out 4 months ago,
> we've not been able to find the time when it suits us both. This week
> she's on holidays and rang on Saturday begging me to set aside one day
> this week to make up another batch of spring rolls.
> As I saw the original topic just yesterday, thought I'd take some
> pictures of how we do it, which might help explain what Steve W was
> describing .... which is how we happen to roll them.
>
> Anyway... after spending 3 hours yesterday chopping veg, browning meat
> and making the filling (to chill overnight, making rolling much, much
> easier than dealing with warm mixture)
> and another 2 and a half hours (with a couple of brain breaks)
> wrapping, between us we made & rolled & froze 11 dozen spring rolls -
> mini variety.
>
> Here's the pics. Hope someone finds them useful.
>
> Spring Roll Wrapping
> http://i10.tinypic.com/2yoa87q.jpg
> place 1 heaped tablespoon of mixture towards bottom corner of wrapper
>
> http://i9.tinypic.com/3zw3x8n.jpg
> turn up corner nearest you, tuck under mixture & squeeze mixture gently
> to exclude all air
>
> http://i10.tinypic.com/48f4uxk.jpg
> roll away from you one turn
>
> http://i9.tinypic.com/2njhuaa.jpg
> fold in side, at slightly less than 90Deg
>
> http://i10.tinypic.com/30ttdmo.jpg
> repeat with other side
>
> http://i9.tinypic.com/2u44pya.jpg
> brush wrapper surface lightly with cold water & egg white wash
>
> http://i10.tinypic.com/2vx3ar5.jpg
> roll wrapper around the spring roll ensuring end point is well secured
>
> http://i9.tinypic.com/2cmnf2o.jpg
> drumroll please - one of the finished product!
>
> http://i10.tinypic.com/29krkly.jpg
> daughter Jess grabbing some filling (I had a 20 Litre pasta pot full to
> the brim!!)
>
> http://i9.tinypic.com/2iuru6x.jpg
> my tray of spring rolls (around 4 dozen at this stage)
>
> http://i9.tinypic.com/43o1nc8.jpg
> Jess' tray of spring rolls (around 3 dozen ... she was busy watching a
> dvd while wrapping!)
>
> OT: Was lovely having darling Jess home again, we had a great day!
> Realise how much I miss her smiling face and company.
> hmm.
>
> LadyJane
> --
> "Never trust a skinny cook!"
>

LJ, do you mind if I save your pix to my hard drive along with your
instructions? (Just want to get your permission, first.)

kili

On 2006-09-26, LadyJane > wrote:

> pictures of how we do it, which might help explain what Steve W was
> describing .... which is how we happen to roll them.

Thanks, LJ. Great pic series. A couple questions:

1. What size are those wrappers? They look about 8" sq.

2. Could they be filled more? I like mine the regular size and your
wraps look like they could accommodate more filling.

nb

In article >,
Steve Wertz > wrote:


> Anything goes with egg roll/spring roll wrappers.


How about some leftover Romanee-Conti from your "ordinary beef" dinner?

--
Dan Abel

Petaluma, California, USA

"notbob" > wrote in message
. ..
> On 2006-09-26, LadyJane > wrote:
>
> > pictures of how we do it, which might help explain what Steve W was
> > describing .... which is how we happen to roll them.
>
> Thanks, LJ. Great pic series. A couple questions:
>
> 1. What size are those wrappers? They look about 8" sq.
>
> 2. Could they be filled more? I like mine the regular size and your
> wraps look like they could accommodate more filling.
>
> nb

I was thinking that, too, nb.

kili

"Steve Wertz" > wrote in message
...
> On Mon, 25 Sep 2006 22:34:21 GMT, Red wrote:
>
> > Thanks Everyone for the feedback. After reviewing the Photos in the
URL,
> > plus a chat with a Philippina coworker today, I think the problem is
that I
> > am using a different Spring Roll wrapper. My Coworker seems to think I
am
> > using is a Vietnamese varient. Unfortunately the packaging has made the
> > trip to the dump already. The wrappers were a rigid, translucent
circle,
> > about 12".
>
> Ugh. Yeah - you're using the wrong wrapper. You need to use a
> flour based wrapper - much thinner than a crepe. Those are for
> fresh spring rolls. Those can also be used to make fried spring
> rolls, but that's 6th semester Spring Roll Wrapping. Start off
> slow, kiddo.
>
> Get the flour based spring roll wrappers that come refrigerated or
> frozen. There are about 50 wrappers in a 1" stack. Usually sold
> in 1/2" stacks of 25-30 wrappers.
>
> -sw

Good tip to know, thanks, Steve.

kili

kilikini wrote:

> LJ, do you mind if I save your pix to my hard drive along with your
> instructions? (Just want to get your permission, first.)
>
> kili

By all means kili - glad they can be of assistance.

LJ

notbob wrote:
> On 2006-09-26, LadyJane > wrote:
>
> > pictures of how we do it, which might help explain what Steve W was
> > describing .... which is how we happen to roll them.
>
> Thanks, LJ. Great pic series. A couple questions:
>
> 1. What size are those wrappers? They look about 8" sq.
>
> 2. Could they be filled more? I like mine the regular size and your
> wraps look like they could accommodate more filling.
>
> nb

They are the bog-standard 12" Pampas Spring Roll Wrapper - found in the
frozen pastry section of supermarkets.
Sure can take more filling - I use less because
a) cooking time is faster and don't have to worry about filling being
frozen/cold & outside burnt to a cinder
b) explosions of filling... buggers up the oil
c) make a zillion more - so I only have to make the blessed things
every 3-4 months... lol, yep, lazy!

If you are making the larger 'meal size' variety, I'd be tempted to use
multiple sheets of SRW. just to be on the safe side.

cheers,

LadyJane
--
"Never trust a skinny cook!"

"LadyJane" > wrote in message
oups.com...
>
> kilikini wrote:
>
> > LJ, do you mind if I save your pix to my hard drive along with your
> > instructions? (Just want to get your permission, first.)
> >
> > kili
>
> By all means kili - glad they can be of assistance.
>
> LJ
>

Thank you!

kili