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Martha Liao's Spring Rolls

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Prepare this family recipe for spring rolls, from opera singer Hao Jian Tian and Martha Liao, his wife, for a special or everyday occasion. Also try: Martha Liao's Peking Duck

Source: The Martha Stewart Show, February 2010
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  • Piranja
    23 FEB, 2010
    Aromagrrrrl, thank you for your reply. The oil was hot enough it just seemed like the rice wrappers take much longer to fry, like you said it makes sense that they are probably better for steaming. I tried to bake them in the oven with some oil spread on them and that worked much better. I think i'll try to oven-bake these in the eggroll wrappers as well, as it is very convenient and seems to work equally good.
    Reply
  • aromagrrrrl
    22 FEB, 2010
    you need to make sure the oil is hot enough...375-400. Also you can use either of the wrappers for this recipe, but the rice wrappers are best for steaming. Hope that helps and good luck!
    Reply
  • Piranja
    22 FEB, 2010
    Ok, i think I figured it out. I was using rice spring roll wrappers and apparently these don't work for this recipe. It would have been helpful if the recipe would mentioned that you need eggroll wrappers. I'll try it again with the new wrappers.
    Reply
  • Piranja
    21 FEB, 2010
    I am just trying to make these, but somehow they won't turn brown, it would take much longer than 4 minutes. Maybe somebody has an idea what the problem could be? I am using vietnamese spring roll wrappers and canola oil?
    Reply

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