Earth-shatteringly crispy on the outside, creamy on the inside, these Turon with a drizzle of honey and a few shakes of confectioners sugar, are perfection! And… I’ve made you a VIDEO so you can see just how quick and easy they are to make!
This post was supposed to be chocolate chip cookies with a twist, but the recipe still needs some tweaking – I hope to get it to you next week. I was making these Vegetable Summer Rolls for lunch (something I posted this time last year), when I thought:
Now would be a great time to re-photograph them (something I’ve been meaning to do).
This was posted when maybe 5 people looked at my site.
It’s something I make regularly, especially during the warmer months, and it’s something I’d like to share with you!
So here it is – same recipe, new photos.
Who doesn’t love Spring Rolls?! They’re little bundles of delicious filling wrapped by a delicate crispy layer of YUM! Although they’re a little time consuming to make, this recipe is super easy and makes enough to freeze so they’ll be right at your fingertips the next time you’re craving something crispy (just add 1-2 minutes to the cooking time).
When you’re shopping for spring roll/egg roll wrappers, you may want to hit-up your local specialty or Asian grocery store. Personally, I like the Wei-Chan brand but you’re probably safe with any Asian brand. Sometimes they’ll even say, ‘super thin’ on the package – which is exactly what you want! What you don’t want, are the wrappers generally found in American grocery stores. These are thick pasta-like sheets and will yield a bubbled outer layer that resembles something like a spring roll with leprocy – not what I would call appetizing. Aside from being unappealing on the exterior, the interior layers never really cook through so they stay raw and chewy – these do not make for good spring rolls.
Don’t get me wrong. There is a place for the general American brand of spring roll/wonton wrappers. I actually prefer them over the thinner more delicate variety when I’m making wonton crisps for a soup garnish, such as in Hot and Sour Soup – the thicker wrapper actually holds up better in a soup.
Depending on the area of Asia and its local ingredients, spring roll fillings and their dipping sauce can vary greatly. This spring roll recipe is not of any particular region, just ingredients that are tasty and work well together. Since these rolls have no particular country of origin, feel free to use whatever dipping sauce you like. Personally, I like to serve these rolls with the Vietnamese dipping sau