Spring Rolls

Today I am getting ingredients for the party on the weekend. Then if I have time I will start to make some of it. Spring rolls you can prepare ahead of time & freeze, so that’s what I’m doing, then they just have to be cooked on Sunday & I can focus more time on other food preparation that can’t happen in advance.

Fortunately the last time I posted about them I included an ingredient list in my photo description, so all I had to do was look it up here 🙂

FYI – Ingredients; Rice Paper (for Spring Rolls), Ground pork (this time I will use chicken as someone is allergic to pork) seasoned with salt & pepper, spring onions sliced into thin rings, cucumber, snow pea sprouts & mint. All deep fried in veggie oil & served with sweet chilli sauce. I will be adding a paste of either rice flour & water/ cornflour & water to help them stick together instead of egg (for obvious reasons)

Luang Prabang special

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One Response to Spring Rolls

  1. twoemu says:

    Wasn’t a fan of the spring rolls & having to make at least 100, possibly 200, was not something that I was all that phased on either. Made myself sick on them, as I was trying to perfect my rolling technique, which I think had a huge part to play in me giving up on the idea of making so many of them.

    Hint: not much meat, more of the other ingredients, not sliced too thin & rolled up really tightly.

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