This spring/egg roll recipe is definitely a work in progress. These were definitely edible (as I’ve already eaten 3), but they need some work. This is partly the recipe base I used, and partly because I made do with what was on hand. Next time? Ground lamb is a bit too gamy for this, definitely go with some other ground meat (beef? chicken? veal?). I think this also needs more garlic and ginger, and definitely more siracha. The filling could use a bit more flavor, but I’m not sure yet how else I want to modify it.
These aren’t really egg rolls, from what I understand, because I don’t use egg roll paper, but the filling I used reminds me more of an egg roll than a spring roll. I know I can make gluten free egg roll paper, but I’ve got other things to do right now. Maybe next year.
If you don’t have a deep fryer, I suggest reading up on stove top frying. I won’t go into all the safety here that you need for doing something like that. You could also oven bake these; I suggest looking at the various recipes on allrecipes to figure out how to do that.
1. Preheat the deep fryer/oil to 375F.
2. Cook up 1/2 lb ground meat. Place into a medium bowl.
3. Chop finely 1 clove of garlic and 1 thumb of ginger. Add to the bowl.
4. Chop thinly 1 cup cabbage. Add to the bowl.
5. Finely shred about 1/3 cup carrot (about the last three inches of a carrot about the size of my middle finger). Add to the bowl.
6. Lastly, to the bowl, add 1 teaspoon siracha, 1/2 teaspoon sesame oil, and 1/2 tablespoon oyster sauce. Mix everything together well. (Next time I might just go with a tablespoon each).
7. Set up your work area. A flat container large enough to fit your rice paper sheets and to the side of that, your cutting board, with the deep fryer on the other side of that.
8. Dip the rice paper into warm water in the flat container. Make sure it gets good and wet. Raise the paper off and let it drain a bit. I found the round papers easier to fold and make neat rolls as compared to the square ones we had. I know there are difference between the types of rice paper, but other than size, I don’t really understand them yet. If you get spring roll paper, you should be fine. We aren’t going for traditional here. We’re going for gluten free and tasty.
9. Transfer it to the cutting board. To the bottom-ish side, pile in 2 tablespoons of mixture. Carefully fold up the bottom up over the mixture, and then roll the whole thing over once onto itself. Fold in the sides making things as compact as you can, but you don’t want to stress and break the paper. Once the sides are folded in, continuing rolling up the roll onto itself. You could be fancy and seal with corn starch/water, but I was lazy and figured they’d fry themselves shut fast enough to not worry about it, and it worked.
10. To the deep fryer basket, add two rolls at a time, frying for about 3-4 minutes. Using a fork or something, *try* to turn them over half way through frying, don’t worry if you aren’t successful, many of mine just wouldn’t stay flipped over. When they are done, they won’t brown much, transfer them to a wire rack over something that can catch dripping oil. Fry the next two.
This yielded 12 rolls for us. Dip in sweet chili sauce and nom.
I really recommend not working too fast on this. I’d set two up, fry them, while those two were frying, set up the next two, fry them, and so on. I found they had a propensity to stick to the cutting board if I let them sit there too long before frying.