CRISPY SPRING ROLL WRAPPERS RECIPES

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CRISPY S'MORES SPRING ROLLS RECIPE - TABLESPOON.COM



Crispy S'mores Spring Rolls Recipe - Tablespoon.com image

Spring roll wrappers are filled with chocolate, graham crackers and marshmallows, then fried until crispy. A simple s'mores-inspired dessert - and no campfire needed!

Provided by Cheeky Kitchen

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

4 large egg roll wrappers
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting
1/4 cup crushed graham crackers (optional)
8 regular-size marshmallows
4 tablespoons chocolate sauce
3 cups canola oil, for frying

Steps:

  • Preheat frying oil in a medium pot over medium-high heat. Gather the rest of your ingredients.
  • Spoon 2 tablespoons of frosting into the center of each egg roll wrapper. Sprinkle 1 tablespoon of crushed graham crackers on the frosting, and top with two marshmallows.
  • Moisten the edges of the egg roll wrappers with a little water, then fold in 2 of the diagonal end corners to the center and roll the wrapper egg-roll style over the marshmallows, tightly securing the ends so the filling doesn't seep out while frying.
  • Place egg rolls seam-side down into the pot of hot oil. Fry just until golden brown. Remove from oil, drain on paper towels, and place on a serving platter. Drizzle with chocolate sauce, or serve with chocolate sauce for dipping. Serve immediately, taking care with potentially hot fillings.

Nutrition Facts : Calories 360 , CarbohydrateContent 64 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 35 g, TransFatContent 0 g

CHINESE CRISPY SPRING ROLLS RECIPE - CHINESE.FOOD.COM



Chinese Crispy Spring Rolls Recipe - Chinese.Food.com image

This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from Linda Doeser.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 40 spring rolls

Number Of Ingredients 15

1 cup bean sprouts
1 bunch scallion
2 carrots
2/3 cup bamboo shoot, sliced
1 1/2 cups mushrooms
3 -4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 tablespoon rice wine (or dry sherry)
20 egg roll wraps (approximate)
1 tablespoon cornstarch paste
flour (for dusting)
oil (for deep frying)
soy sauce (for dipping, or other dipping sauces, as desired)

Steps:

  • Shred vegetables to the same size and shape as bean sprouts.
  • Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
  • Add salt, sugar, light soy sauce, and rice wine.
  • Stir-fry 2 minutes more; drain and cool.
  • To make a spring roll, cut the wrapper in half diagonally.
  • Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
  • Fold the wide edge of the wrapper over the filling and roll over one time.
  • Fold in the sides, and roll the wrapper away from you one time more.
  • Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
  • Finish rolling the spring roll, keeping it a bit tight.
  • Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
  • To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
  • Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
  • Remove rolls from oil and drain on paper toweling.
  • Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.

Nutrition Facts : Calories 62.3, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 1.4, SodiumContent 178.1, CarbohydrateContent 10.6, FiberContent 0.6, SugarContent 0.6, ProteinContent 1.9

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