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Combine the filling ingredients in a bowl and set aside. Cut a round
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rice paper sheet into quarters. Place the cut rice paper on a flat
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surface. With a pastry brush, paint beaten egg over the entire
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surface of each of the pieces. Before filling, wait for egg mixture
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to take effect, softening the wrappers; this takes about 2 minutes.
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When you become adept at this, you can work on several wrappers at a
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time. When the wrapper looks soft and transparent, place about 1 tsp.
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of filling near the curved side, in the shape of a rectangle. Fold
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the sides over to enclose the filling and continue to roll. After
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filling all the wrappers, pour the oil into a large frying pan, put
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the spring rolls into the cold oil, turn the heat to moderate, and
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fry for 20 to 30 minutes, until a lovely golden brown. (This is
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Bach's special method of keeping spring rolls crisp).
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