February 2019 2019 Cooking Recipes Butternut Squash Recipes Pumpkin Cake Recipes Low Calorie Recipes Crescent Roll Recipes Easy Fish Recipes Chocolate Recipes Great Fish Recipes Halloween Recipes Nuts Recipes Smoothie Recipes Lemon Chicken Recipes Dinner Recipes Tilapia Recipes Dinner Recipes Fried Chicken Recipes Crock Pot Recipes Free Recipes FatFree Pumpkin Raisin Cake Recipe 1 2/3 c Flour Non stick cooking spray 2/3 c Sugar 1/4 c Nonfat dry milk 1 ts Baking soda 1/2 ts... read more Healthy Snacks Recipes Chicken Liver Pate Coconut Curried Wings Crostini with Chicken Livers Empress Mushrooms Feuillete D'Escargots Et Cepes Au Santenay French Pate Kobeba Samakeyah Oyster Pan Roast Shrimp Pate Melrose Avenue Spring Rolls Recipe Melrose Avenue Spring Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 1/2 lb Chorizo sausage or any other spicy sausage 1 oz Rice sticks 6 Dried Chinese blk. mushrooms 2 c Shredded green cabbage 2 c Bean sprouts 1 c Julienned carrots 2 Green onions minced 2 tb Dry sherry 1 tb Oyster sauce 1 tb Oriental sesame oil 1 ts Chinese chili sauce 1/2 ts Sugar 3 Garlic cloves finely minced 2 tb Cornstarch 2 tb Cooking oil PLUS: 3 c Cooking oil 12 Spring roll skins 2 Eggs beaten Dipping sauce of your choice 20 Bibb lettuce leaves ADVANCE PREPARATION: If the sausage is in links, slit the casing and squeeze the meat out. Place the sausage meat in a small frying pan or wok. Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. Stir occasionally. Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat. If the sausage meat is still in lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain and cut into 2 inch lengths. Soak the mushrooms in hot water until soft, about 20 minutes. Discard the stems and shred the caps. Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic. Combine the cornstarch with an equal amount of cold water and set aside. Place a 12 inch skillet or wok over high heat. When hot, add 2 tablespoons cooking oil when the oil becomes hot, add the sausage mi ture. Stir fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. Stir fry until the vegetables just begin to wilt, about 1 minute more. Add a little of the cornstarch mi ture to thicken the sauce, then transfer to a bowl. Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. Separate the spring roll skins. Position each spring roll so one of the corners is pointing at you. Place about 1/2 cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. Roll the spring roll a turn. Brush the two side corners one third over the top of the cylinder. Now finish rolling the spring roll into a cylinder. Place on a small tray as you complete the rest of the spring rolls. Store, unstacked and uncovered, in the refrigerator. (These can be done a day ahead.) LAST MINUTE COOKING: Place 3 cups of cooking oil in a 12 inch skillet and heat over high heat. When the oil reaches 370 F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. Drain on a wire rack. Heat the oil again, this time until it reaches 400 F. Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. Drain. The second frying makes the spring rolls crispier. Serve spring rolls whole or cut in half, with one or more dipping sauces. Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an Healthy Snack Melrose Avenue Spring Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 4.0 445 people have voted Last Reviewed on 2019-02-22 2019 Cooking Recipes » Healthy Snacks Recipes » Melrose Avenue Spring Rolls Friday, Feb 22 2019 2019 Best Cooking Recipes New Recipes Weinkuechle Wine Fritters New Cooking Recipes Vietnamese Crab Spring Rolls Recipe 2 oz Dried bean thread noodles (MUNG bean) 3 tb Sm. dried tree ear mushrooms 1 lb Ground pork butt 4 Garlic cloves finely minced or pureed 1 tb Fish sauce 1/2 ts Fresh finely ground pepper 1 c Flaked crab meat 1 c Grated carrot 1 c Bean sprouts tails removed 4 Shallots minced OR 1 sm Onion 2 c Warm water 1/4 c Sugar 16 12 rice paper wrappers (dried) Peanut oil for deep frying Lettuce leaves Fresh mint Fresh coriander leaves IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree ear mushrooms with water until soft and pliable. Dra... 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