Today I'm bringing you a recipe that has been in my drafts folder for a gratuitously long time! I had optimized this recipe, noted the ingredients as well as method down and framed a draft post a really long time ago but due to my procrastination with the photography, the post had remained in limbo. Last weekend I finally got around to taking some pictures (not that the quality of the pictures do any kind of justice to the delay *sighs*). 

Spring rolls are something that are made in my household pretty regularly. Sometimes my domestic helper makes them and other times I make them myself. Everyone likes them (kids included) so we make them as a starter while entertaining guests or else just for ourselves as an addition to Chinese-style fried rice, noodles or jasmine rice with Thai curry. 

I use store-bought frozen spring roll pastry sheets to make spring rolls. If you live in my part of the world, I recommend the large 8.5" sheets from Spring Home which are suitable for vegetarians. Seriously, they are so thin, pliable, so easy to use and they give great results so there isn't any need to bother making your own (unless you really really want to!). Once I thaw the spring roll pastry sheets, I prefer to use them all up by making a large batch and subsequently, freeze the uncooked spring rolls in 2 or 3 individual glass containers so we can enjoy them in batches. If you have never made spring rolls before, don't be intimidated. Spring rolls are in fact very easy to wrap (I find them much easier compared to samosas or dumplings). 

The spring roll wrappers are different from egg roll wrappers, just so you know. The covering of an egg roll is thicker with lots of small bubbles whereas the covering of a spring roll is lighter, crispier and perfectly smooth. Also, the spring roll sheets are different from the rice paper sheets that are used to make fresh spring rolls. 

Check out the recipe below. Do try and give me your feedback.

i