Spring Rolls

Chinese Spring Rolls:

Today was really cool as several of us met at Sharon y Lorenzo’s casa for a ‘culinary’ lesson on Spring Rolls.  S y L also live in Terralta II, about 3.4 blocks from mi casa. 

At 11:30am Sheri, Sonja, Juan Marcos, Sharon y Lorenzo gathered for the lesson, and a nice variety of veggies were chopped, diced, and shredded to be mixed with the ground pork. A few spices, an egg white, and some Chinese noodles that looked like wire were added to complete the filling.

Separating the thin layers of dough was a full time job for Lorenzo.  Meanwhile, the girls and myself rolled out almost 80 wonderful Spring Rolls that had me drooling.

At Noon:03 the first round of cervezas started, and Sharon began, much to my delight, the frying of our combined culinary efforts.  Served with a Thai spicy sauce and some Franks Red Hot sauce, these rolls were absolutely delicious.

Thank-you Sharon and Lorenzo and Sheri and Sonja for a wonderful lesson in Spring Rolls.  I was amazed how fun and easy it was to make these delights.  It will certainly be added to my recipe book.    

This is a quote from the web,  “How authentic Chinese Spring Rolls* should be: smooth, light, crisp-crackly skin and small enough to enjoy in 2-4 bites. The filling is also light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling.  Unfortunately, the only time you can find really awesome Chinese spring rolls are when you make them at home, Chinatown restaurants or at my Mom’s house.”