Sweet And Sour Curry Spring Rolls Recipes

SWEET AND SOUR CURRY SPRING ROLLS

Steps:

• Shell and de-vein shrimp, and put into food processor. Add minced meat, finely chopped scallions, finely chopped red pepper, finely chopped mushrooms, grated ginger, chopped water chestnuts, shredded cabbage, sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses, chili powder and process slowly only until shrimp is coarsely chopped in the food processor and watching closely not to over process shrimp. In a wok, or heated saute pan, add tablespoon of oil and saute mixture until 3/4 cooked, on high heat about 3 to 4 minutes, tossing mixture around in pan constantly.
• Prepare work area. Clean a surface and place bowl of water with cornflour mixed in, damp towel, spring roll wrappers, and partially cooked turkey mixture in work area. Start wrapping spring rolls by placing one wrapper at a time down on flat surface in at a diamond angle to you. Fill about 2 tablespoons of mixture starting a little above the bottom point of the wrapper. Dip fingers in the water bowl and moisten the top and sides of the wrapper. Start at the bottom tip and fold wrapper over turkey mix, rolling the mix into the wrapper half way. Then fold sides inward and continue rolling, sealing with more water if necessary on top. Continue to fold one at a time, keeping the finished ones moist under the moist clean towel (the towel should not be dripping wet, just moist to the touch).
• Time to Fry! In a deep frying pot, fill halfway with corn or vegetable oil. Heat until when wood chopsticks are placed in to touch the bottom, there are fast streams of bubbles streaming to the top (yes, that's the way my mother taught me!). Very important: before placing spring rolls in oil, make sure they are dry on the outside (if your towel was too damp, you must dry off the rolls in paper towel first, otherwise the oil will pop). Place spring rolls in a few at a time making sure to keep them separated while frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked -- adjust the temperature so that each spring roll takes about 5 to 7 minutes each to cook through and are golden brown. Drain and serve immediately.
• Excellent when served with your favorite dipping sauce. Try a sweeter sauce with spring rolls such as a plum or duck sauce.

FRESH SPRING ROLLS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).
• Shred lettuce & peel carrot into thin strips with peeler.
• Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce.
• Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.
• Remove softened sheet from water, spread flat on top of a dampened towel.
• Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.
• Roll up a fold on each end, then continue to roll up the round until nice and snug. Rice rounds are a bit stretchy. Makes 24 rolls, and serve with dipping sauce.
• Dipping sauce: combine all ingredients until well blended. Makes about 2 cups.