Tortilla Spring Rolls Recipes

SPRING ROLL RECIPE

Steps:

• Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
• Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
• Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
• Mix cornflour and water in a small bowl (for sealing the rolls).
• Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
• Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
• Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
• Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
• Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
• Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
• Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).

TORTILLA 'SPRING ROLLS'

Steps:

• Combine cabbage, ham, water chestnuts, onions, 2 tablespoons of the plum sauce and oil in a medium bowl; mix well.
• spread remaining 1 tablespoon plum sauce evenly over tortillas.
• Spread about 1/2 C.cabbage mixture on each tortilla, leaving 1/4-inch border; roll up the tortillas and wrap each roll tightly in plastic wrap.
• Refrigerate at least 1 hour or up to 24 hours before serving.
• Cut each tortilla roll into 4 pieces.

CHEESY TORTILLA ROLLS

Steps:

• Preheat oven to 425˚F (220˚C). Line baking sheet with parchment paper.
• On work surface, sprinkle cheese evenly down along centre of each tortilla. Roll up tightly and trim ½ inch (1 cm) from ends of each tortilla roll. Place seam-side down on prepared pan; brush tortillas with butter.
• Bake for 8 to 10 minutes or until filling is hot and tortillas are golden and crispy.
• Cut each roll into 4 pieces. Arrange on serving platter with VH® Plum Sauce for dipping.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

TORTILLA ROLLS

Steps:

• Have tortillas at room temperature.
• Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
• Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
• Roll up jelly-roll fashion and wrap each tortilla in plastic film.
• Refrigerate overnight.
• When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
• Serve with salsa.
• Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
• Cook time is chilling time.