MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christina's Spring Rolls
 Categories: Breads, Vegetables, Herbs, Sauces
      Yield: 6 servings
 
MMMMM------------------------SPRING ROLLS-----------------------------
      3 tb Flour
      1 tb Water
      3 tb Oil
      2 ts Garlic; chopped
      2 ts Chopped ginger
      2 c  Carrots; julienne
      1    Red bell pepper; in thin
           - strips
      1    Yellow bell pepper; in thin
           - strips
      3    Ribs celery; julienne
      2 c  Napa cabbage; shredded
      1 c  Snow peas; julienne
      2 ts Soy sauce
      2 ts Oyster or hoisin sauce
           Black pepper
      3 oz Glass noodles soaked in cool
           - water for 30 minutes
           9" spring roll wrappers
  2 1/2 c  Oil

MMMMM------------APRICOT GINGER SPRING ROLL SAUCE-----------------
    3/4 c  Apricot jam
      1    Jalapeno; minced fine
      2 tb Rice wine vinegar
      1 tb Peeled ginger; chopped fine
      1 tb Dijon mustard
 
  SPRING ROLLS: Add flour and water together and mix to
  create a paste. This will act as a glue for spring roll
  wrappers. Reserve.
  
  In a wok over high heat add the oil, garlic, ginger,
  carrots, red pepper, yellow pepper, celery, cabbage and
  snow peas. Sauté for 2 - 3 minutes. Add the soy sauce,
  oyster sauce and black pepper. Continue to sauté a
  further 2 minutes.
  
  Remove from wok and allow to cool in a strainer set over
  a bowl. Do not press on mixture, allow to drain, it will
  take approximately 20 minutes.
  
  Separate a spring roll skin and lay on a dry surface
  with one of the points facing towards you. Place a
  heaping 1/2 cup of filling about 1/2 inch in from the
  point. Fold the point over the filling and pull in the
  filling to make it tight. Tuck the flap under the
  filling and roll the skin on it once, Take the triangles
  of wrap that have formed on either side and fold them,
  as if making an envelope. The wrap is now a long
  rectangle with a point at the bottom. Roll the stuffed
  end as tightly as possible until on the triangle at the
  bottom is left unrolled. Spread a little flour/water
  paste then continue to roll to seal off.
  
  Heat vegetable oil in wok to 375┬░F/190┬░C.
  
  Add spring rolls 3 at a time as to not over crowd. Deep
  fry until golden brown, approximately 7 minutes. Remove
  and drain on paper towels. Serve hot with apricot ginger
  sauce. (see recipe)
  
  APRICOT GINGER SPRING ROLL SAUCE: Place all ingredients
  in a blender and puree.
  
  RECIPE FROM: http://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

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