"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 11-20-2014, 10:37 PM   #21
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,079
Im vegetarian , cheese, butter fine by me ( sea food, poultry, beef, pork ... not good )
Frying tastes %100 better IMO, but at home, I try to keep it as healthy as I possibly could. When I go to the restaurants, health doesn't play as important of a role for me.
__________________

__________________
larry_stewart is offline   Reply With Quote
Old 11-20-2014, 10:42 PM   #22
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,079
Most recipes I've tried in the past are primarily cabbage based ( whether it s green cabbage, nappa cabbage, combo) , in addition ive seen scallions, water chestnuts , bamboo shoots, shitake mushrooms, carrots, celery. Many call for a little corn starch.

Out of convenience, Ive used precut coleslaw mix ( usually carrots and cabbage) then made whatever additions i had in the house. All versions ive tried tasted good, but are all missing that 'restaurant touch', probably cause I dont deep fry them.
__________________

__________________
larry_stewart is offline   Reply With Quote
Old 11-20-2014, 11:01 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
Quote:
Originally Posted by Addie View Post
Yes, but Larry has never stated that he was vegan, just vegetarian. My suggestion was just a thought. He doesn't want to fry them. Every time he has asked for assistance, he has always stated baked, not fried.
My response wasn't just about Larry's question. You asked if it was vegetarian. I was just offering more information.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-20-2014, 11:05 PM   #24
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
I don't digest cabbage and other cruciferous veggies well, which is one reason why I prefer spring rolls. Another is that I just prefer the taste of the fresh ingredients and light sauce that come with spring rolls.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-25-2014, 02:05 PM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
I do not deep fry mine. I simply fry on two sides. The rest gets cooked by itself so to speak.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 11-25-2014, 09:36 PM   #26
Assistant Cook
 
aberfold's Avatar
 
Join Date: Oct 2014
Location: Scarborough
Posts: 29
I am Vietnamese. Growing up, my mom would fry spring rolls wrapped in rice papers (its much thinner than egg wrappers and almost translucent). You probably had rice papers on Vietnamese Fresh Summer rolls.
For health reason, I don't fry my spring rolls and bake them instead! (hope mom doesn't read this! )
You can saute your vegetables, drain off the excess liquid and let them cool. Wrap a tablespoon of the filling in egg wrappers. Place the spring rolls on lined baking sheet with parchment paper and ****spray your spring rolls with PAM *****. Bake them in a preheated oven for about 15 minutes at 350 degrees. The spring rolls should come out golden brown and crispy. (never tried baking spring rolls wrapped in rice paper though, let me know if anyone tried it)
__________________
A foodie, who loves sharing proven tips and tricks to help busy people cook at home.
aberfold is offline   Reply With Quote
Old 12-01-2014, 11:14 PM   #27
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
I stuffed egg roll wrappers (brushed on both sides with egg) with homemade kimchi (drained) to which I added mashed up chickpeas. OMG, served with more kimchi on the side, I am totally addicted. Two of my favorite foods--kimchi and chickpeas deep fried in an egg roll wrapper.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
recipe

Looking for Spring Roll Recipe Tonight is Chinese food night at my house. Along with other things, I'll be making spring rolls ( vegetarian). When I get them at the restaurant, they taste great. When I make them at home, they taste good. So, I'm looking for Great ( maybe Im missing something ( other than the meat/ shrimp (just to avoid the bad jokes that will probably follow:rofl:))) So, if any of you guys / gals has any TNT Spring Roll Filling suggestions, that taste right out of the Chinese restaurant kitchen, feel free to share them with me . Thanks , Larry 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.