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.


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

> 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

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