Dee Randall wrote:
>
> Referring to the spring rolls that have no meat nor are fried; that you dip
> in water.
> I am wondering if anyone has a recipe for spring rolls that might include a
> larger amount of America readily ingredients; and still have an Asian
> flavor.
> I have 'googled' but have not come up with anything yet; maybe someone has
> something stashed in their files.
> Thanking you,
> Dee

Soy sauce, fish sauce and sesame are available in any large American
supermarket. So are tofu, bok choi, napa cabbage, garlic, carrots, bean
sprouts and eggs. The sheets used for fresh spring rolls/lumpia might be
problematic if you can't get any of the other ingredients where you
live.

Spring roll skins

6 c flour
1 1/2 tsp salt
3 c water

Mix flour and salt together. Add water gradually, stirring until dough
is smooth. Put 1/4 cup of water over top of dough and leave for 30
minutes.
Knead the dough in the bowl by picking up dough from the edge and
dropping it in the middle. Continue until dough is smooth and elastic.
Sprinkle water on top of the douugh to keep it moist.

Heat a heavy flat grill or frying pan. Brush a six inch circle of oil
onto the pan. Take some dough and wipe the bottom of the pan with it; to
form a paper thin pancake. When the skin curls up at the edges remove it
from the grill or pan and place on a plate. Repeat until dough is used
up.

Cooked skins can be frozen with wax paper between them.