Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: mark.hodges@gtri.gatech.edu (Mark Hodges) Date: Thu, 27 Jun 1996 08:21:25 -0500 I just took a Thai cooking class and we learned to make Fresh Spring Rolls. The wrappers are rice wrappers. I got them at an Oriental store and the brand is Banh Trang. They are called spring roll wrappers. The recipe call for 3T sesame oil but I imagine you could reduce that to about 2t and it would still be good. This makes about 15 to 20 spring rolls. You can refrigerate the extra filling and make rolls as you need them. These are great but they do have a kick to them. Be careful with the chiles, they can burn your fingers as you chop them. Mix all ingredients and let marinate at least 4 hrs before rolling. Dampen rice wrappers in warm water and place 2T of filling in bottom 1/3 of wrapper. Roll up once, fold sides over and continue rolling tightly. Set seam side down on sheet pan and keep covered with a damp towel. Serve with "Soy vinegar Dipping Sauce". Digest eat-lf.v096.n081 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
