Spring Rolls

Cooking Instructions

Trim the vegetables and cut them into thin strips. Heat the peanut oil in a skillet or wok, then add the garlic and the vegetables and stir-fry. Season with salt and pepper and add the soy sauce. Mix the cornstarch with 2 tablespoons water and use to thicken the juices. Add the cilantro and set the filling aside to cool. Mix the flour with 1 tbsp cold water, then gradually stir in 2 - 3 tablespoons hot water. Fill the spring roll skins as described in the step-by-step photographs (right) [see below], sealing them with the flour paste. Heat the oil in a deep-fryer to 350F and lower in a few spring rolls at a time. Cook until golden brown, remove, and drain on paper towels.

Filling spring rolls:

Place the wrappers on a damp dish cloth and spoon a little of the cooked vegetable mixture close to one edge.

Fold over once. This is most easily done by raising the cloth slightly on one side.

Fold the top and bottom sides of the wrapper inward and brush all the edges with the flour paste to seal.

Lift up the cloth so that the roll forms itself. Gently press down all the edges again.