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After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience.
Units: US | Metric
Serving Size: 1 (78 g)
Servings Per Recipe: 12