Spring rolls
Dooney's Kitchen
Dooney's Kitchen
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  • 1. Lay out one spring roll wrapper on your work table
  • 2. Place the filling in the middle near the edge closest to you. make sure you taste your filling. It must be well seasoned or the spring roll will taste bland. Also, don
  • 3. Fold the edges over the filling. You can choose to cover halfway (this was me)
  • 4. Proceed to rolling away from you. Do it gently, and if you did not over fill, you will be fine.
  • 5. Roll until you have just a little bit left, which would form the last roll to close the spring roll.
  • 6. Using a pastry brush, apply the egg wash on the rolled part and the flat part. This egg wash is to seal it.
  • 7. One final roll and you seal it.
  • 8. Repeat the process and make as many as your wrappers and filling allow
  • 9. Heat up oil and fry a test batch. Fry one or two at first, just to test the temperature of the oil, the same way you would do with puff puff
  • 10. Then fry a big batch
  • 11. You should flip over, when one side has obviously browned.
  • 12. Don



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