Tortilla Spring Rolls Recipes

TORTILLA 'SPRING ROLLS'

Steps:

• Combine cabbage, ham, water chestnuts, onions, 2 tablespoons of the plum sauce and oil in a medium bowl; mix well.
• spread remaining 1 tablespoon plum sauce evenly over tortillas.
• Spread about 1/2 C.cabbage mixture on each tortilla, leaving 1/4-inch border; roll up the tortillas and wrap each roll tightly in plastic wrap.
• Refrigerate at least 1 hour or up to 24 hours before serving.
• Cut each tortilla roll into 4 pieces.

EASY SPRING ROLLS

Steps:

• Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
• Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

JALAPENO SPRING ROLLS

Steps:

• Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes.
• Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed.
• Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating.
• Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F.
• When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating.

SOUTHWESTERN SPRING ROLLS

Steps:

• Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
• Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
• Heat frying pan to med/high heat (I use an electric range and set it to 7).
• Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
• Garnish with salsa and sour cream.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.