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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spring Rolls and Fried Rice Recipe

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This recipe for Spring Rolls and Fried Rice is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spring Rolls:
1 package Shredded Cole Slaw Mix, about 4 cups
4 minced Green Onions
1/4 cup soy sauce
Vegetable or Peanut Oil for frying.
1 cup diced cooked Pork or Shrimp, if desired
2 packages refrigerated Egg Roll Wrappers

Fried Rice:
3 cups cooked Rice, refrigerated
4 minced Green Onions
1 cup frozen Peas
1/4 cup Vegetable Oil or Peanut Oil
1/2 cup Soy Sauce
Directions:
Directions:
Spring Rolls:
Combine cole slaw mix, minced onions, soy sauce, and meat . Stir fry mixture briefly in 3 Tablespoons of oil, for 1 - 2 minutes, and remove from heat. Place 2 Tablespoons of mixture onto each egg roll wrapper. Fold in corners, and roll up tightly like a burrito. Refrigerate for 10 minutes. Place 1/2 inch of oil in a frying pan, and heat to medium / medium high. Fry spring rolls, a few at a time, turning each after about 1 - 2 minutes, or when golden brown. Drain on a rack. Serve with Chinese mustard and fried rice.

Fried Rice:
Place oil in a frying pan and heat to medium. Add onions and saute briefly. Add cold rice and stir fry until hot and sizzling. Add soy sauce and peas. Stir fry until heated through.
Personal Notes:
Personal Notes:
My fellow neurology resident, Dr. Luan Nguyen, taught me to make Vietnamese Spring Rolls and Fried Rice, when I was at UC-San Diego.

 

 

 

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