Yesterday I attempted Daisy's (of Lazy Daisy Quilting Podcast) egg roll recipe. It was a minor failure. Just so you know, spring roll wrappers are not the same as egg roll wrappers. Spring roll wrappers are very thin and brittle. 'Like eating plastic', according to my son. I made 3 egg rolls using the spring roll wrappers. Then I threw them away and ended up eating egg roll filling topped with chow mein noodles for dinner last night. I stuck the rest of the egg roll filling in the frig. Fortunately, my husband had a work dinner last night, and my boys were content with leftovers.
This morning I went to 4 grocery stores before I found egg roll wrappers. I made them for lunch today. I rarely fry anything anymore because of the mess and calories, but the egg rolls were really good! Each of my kids ate 4 for lunch. I made 35 egg rolls then I cut the remaining wraps into strips and fried them. Yummy!
Thanks for the recipe, Daisy!
4 comments:
You're welcome! They look yummy. It may be time for me to make them again :-)
oh.. and we often eat the leftover filling over rice.
Spring roll wrappers are very pliable, they need to be soaked in hot tap water for 30 seconds to a minute and then you can easily wrap them around food. As they dry it sticks to itself and forms a tight seal. They are made from rice flour.
Egg roll wrappers, or won ton wrappers, are thicker and made with flour. The gluten in the flour makes a stronger wrap than the spring roll wrap, and it would be easier for beginners and hold better when fried.
Your egg rolls looked pretty yummy to me. I'd like the recipe to try them. Thanks to the above comment for tips on using the spring roll wrappers. These sound lower in calories and good for gluten free cooking. Is there a direct link to Daisy's recipe?
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