I am blessed in many ways but mostly in sisters. I have an abundance of them, each with thier own special talents and gifts. All are supremely creative. Quilters, artists, cooks. Honestly I’m in awe of the sheer talent I’m genetically supposed to be predisposed to.
While all decent cooks, even great cooks, in their own rights, Trish is by far the most naturally gifted. Nothing too fey or overly ambitious – just good food with well thought out recipes and an unerring palate for combining fresh ingredients and seasonings. The girl can cook.
So who do I call when I get a hankering for Spring Rolls?
Trish’s Spring Rolls
1 lb. ground pork or chicken
1 head regular cabbage, thinly sliced
1 can water chestnuts, finely chopped
1 medium yellow onion, finely chopped
1 carrot, peeled and grated or finely julienned
1 cup of bean sprouts, blanched for 1 minute
2 Tbsp. soy sauce
2 Tbsp. water
1 tsp. corn starch
Salt & Pepper to taste
Lumpia or eggroll wrappers (buy at a real Asian market when ever possible. The chain grocery stores all carry the same brand and they are a little on the thick side – they’ll work in a pinch but authentic is better. She says either the brand or the name of them is Menlo – that’s the only English word she can decipher).
Brown the meat, drain and set aside.
Combine the soy sauce, water and cornstarch in a small bowl and set aside.
In a large saute pan heat a small amount of vegetable oil, saute onion until just limp, add the rest of the vegetables except the cabbage. After a few minutes add the cabbage (which will seem like a ridiculous amount but it will cook down). After 5-10 minutes when cabbage has softened add the meat and soy/water mixture and heat through. Drain mixture (you don’t want the filling to be soggy).
Find yourself a large work area and separate the egg roll wrappers. I suggest you pour yourself a glass of wine at this point too. Line a cookie sheet with parchment or wax paper. Start rolling your Spring Roll. Put about 3 heaping tablespoons diagonally in the center of a wrapper. Fold over one end, the two sides and then roll, moistening the flap with water. Place on cookie sheet. Repeat about a gazillion times until the wrappers or the filling is gone (usually makes 20-25).
Heat about three inches of vegetable oil until 350 degrees. Cook several at a time until golden brown. Drain. Serve with dipping sauce of choice.
Note: You can make a huge batch and just fry up enough for a meal. Wrap the rest (unfried) in plastic wrap and freeze until the mood for Spring Rolls strikes you again.
