Thursday, November 09, 2006

Shanghai / Spring rolls

So I have learned how to make these mysterious rolls that we can find back home in chinese restaurants.

Together with pepper, seasoning, soya sauce, egg and ground pork it made the fillings.

The wrapper felt like a mix of pancake, paper and added rolls aroma. They were all clinged together and taking them apart took some time.
The making of rols:
1. Lumpia - roll wrapper on the plate, then add some filling
2. "Roll" it, then before completing add som egg white to glue the roll to itself

The tools: pile of wrappers, egg white, fillings. Ready made rolls

Then fry in oil until golden brown.

The finished product :-) Mmmmmmm

We ate it with ketchup as seen to the right in this image.

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