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Using Spring Roll Skins
Check the refrigerated section of your local grocery store and you will find one or more different types of spring roll skins being offered for sale. Other than actual Asian spring rolls, the skins can be used to create a variety of other dishes. In most cases, rice and egg noodle skins are interchangeable.
Place the desired stuffing in a 1/2 inch line down the center of the spring roll skin. Fold the skin much like you would for a burrito and deep fry until golden brown for a traditional spring roll.
Lay out a spring roll wrapper on a flour dusted cutting board. Place 1 tsp. of meat or cheese stuffing in the center of the square. Brush the outside edges of the wrapper with a pastry brush dipped in water. Place a second wrapper on top and press the edges together with the tines of a fork. Cook in boiling water for 5 to 7 minutes or until fork tender.
Place a teaspoon of stuffing in the center of single spring roll skins. Brush the edges with a pastry brush dipped in water. Pull the four corners up and press the edges together. Heat 1 to 2 tsp. of oil in a non-stick skillet and fry the wrappers, pointed side up, until they can be cut with a fork.
Place 1 tsp. filling in the center of one side of the wrapper. Fold over the unused side and press the edges together with a fork. Fry in a hot skillet until the bottoms are browned.
Words to the Wise:
The stuffing you use can be any combination of shredded vegetables, cheese or ground meat.
You can also make eggrolls from spring roll wrappers by adding more stuffing to each wrapper and then frying in a skillet or deep-frying.