Laotian Spring Rolls By Ginger
I’ve mentioned to Salat before in the past about making a batch of 125 spring rolls, below is what they looked like, all 125 spring rolls. I’d have to say that making spring rolls is a labor of love, I’d only make it for special occations, and this time, it is also. Yes Darly, amongst all these posting, I still had time to make spring rolls.
I posted my ingredients in past at the old LP forum, and Darly also posted at Lao Cuisine; here it is again for those that are interested in making spring rolls.
Ginger Laotian Spring Roll Ingredients, to make 50:
1.5 LBS OF GROUND PORK
5 OZ. CELLOPHANE NOODLES (CLEAR NOODLE)
2-3 T. SOY SAUCE
¼ T. BLACK PEPPER
2-3 T. OYSTER SAUCE
2 CLOVES CHOPPED GARLIC
¼ T. RED WINE
½ HEAD ONION CHOPPED
4-5 CARROTS SHREDDED
½ HEAD CABBAGE SHREDDED
2 PACKAGES SPRING ROLL WRAPPERS (25 WRAPPERS PER PACKAGE)
ADD SALT IF NEEDED TO TASTE
Preparation:
HEAT A MEDIUM SIZE PAN WITH OIL, PUT ABOUT 2 CLOVES CHOPPED GARLIC UNTIL TURN GOLDEN BROWN, PUT GROUND PORK AND STIR UNTIL COOK. DRAIN OUT ALL THE FATTY LIQUID, THEN SEASON PORK WITH BLACK PEPPER, 2-3 T. OF OYSTER SAUCE, ¼ T. RED WINE. MIX AND LET IT SIT TO COOL.
SOAK CELLOPHANE NOODLES IN WARM WATER, LET SIT. FIVE MINUTES LATER, DRAIN WATER, CHOP NOODLES, AND MIX EVERYTHING TOGETHER.
THE WRAPPER PACKAGE SHOULD EXPLAIN HOW TO ROLL THEM, ROLL ACCORDING TO PACKAGE DIRECTIONS AND USE EGG WHITE TO SEAL THE SPRING ROLL AFTER FINISH ROLLING.
FRY SPRING ROLLS OVER MEDIUM HEAT, HALF SUBMERGED IN OIL, UNTIL SORT OF GOLDENLY BROWN.
HEATING INSTRUCTION FOR FROZEN SPRING ROLLS:
HEAT IN A PRE-HEATED OVEN AT 375 DEGREE ON A WIRE RACK FOR ABOUT 10-12 MINUTES UNTIL CRISP.
Better hurry up and send me your Meal submission as time is running out. 
You are making me so hungry right now. I didn't eat lunch yet and was about to eat a bowl of strawberries. Now that I read this post, I want to walk to the local grocery store and see if the Vietnamese lady is there with her delicious egg rolls.
I have to admit I’m hungry right now, too. Springs rolls are great, but the main problem I have with spring rolls is that their are oil seeping inside the spring roll while being fried on a two-nickle thick aluminium pot. And most are slightly burned. Must’ve been the wrong pot or the wrong temperature. What could possibly cause it?
Glad that you guys like it, it’s all gone now; I made it for Wednesday morning got up extra early just to do it.
I’m not sure why it burned myself, but I’ve noticed that sometimes it’s the shell which some came very thin. My mom can fried perfect spring rolls, which she did hers on med/high heat, and this might be her secrete, less time in the hot oil, since I precooked the pork, this way was okay. I never felt comfortable doing it her way, always fried mine on med/low heat. I might try it her way the next time just to see the outcome.
Hello all, nice pics, though cant help but think that the title of the post should be "Ginger´s Laotian Spring Rolls" or "Laotian Spring Rolls by Ginger" , otherwise people will be think that the rolls are Ginger flavoured. ;) Cooking temp should be just under 180º, if the rolls are wrapped well enough, oil wont be able to seep in, or you can use a double thickness of roll wrap. Have fun…
Thanks Vienne, I'll change it right away…I just don't think like a chief.
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