Thank you all for welcoming me. I apologise for throwing up on you all. I mean that was the longest intro anyone has posted, I think. This is the first forum I belong. As a token of my appreciation, I was going to post a recipe that my daughter & I use for bonding ('cause it's lots of preparation - with a TM - I'm sure it won't be, as the vegies will be cut for me) which is making spring rolls. You already have that here so I just want to add that I don't fry mine & eating it with raw rice paper is not as palatable. Mine has sliced prawns (bought fresh, not cooked) & some minor additions like mung bean sprouts. To brown them, I use my sandwich presser with a teflon coating on both sides. Mine has a slider to regulate how much lower you want the presser to go so I just lower the lever enough not to squash the roll. If I am in a hurry for it to brown, I just flatten it. Ingredients are half cooked anyway & my guests do not mind them squashed as the taste is still there. A girlfriend just bought a stoneware (you can fry with no oil) & she said she just rolls the spring rolls on it & they brown faster. One lady here uses an oven & a mini one is great. A little oil, especially if they are good oils, is good for the body so sometimes I spray oil. My daughter is allergic to wheat so for her I use the Vietnamese rice paper & you don't need to fry that. In the past, when I used to fry them, I got so fed up as, soon as a batch was taken off the fryer, they're gone even by the time the next batch is ready so I make sure the last one is for me; I made myself a whopper. Hope the unfried bit is useful.
By the way, how long is this blog been going on?
I am from Sydney, Australia.
Cheers,
Cerise
