These sound delish, but could they be steamed or baked instead of fried?
This is a Filipino recipe, and Filipino food has Middle eastern, Spanish, Chinese (likely the "shanghai"), and North American influence. The flavor is different from any Asian cuisine serving this; it should be able to stand on its own without the sauce. Like any tradition, everyone has their own. This recipe is not how I make it, but similar. My sister married an Irish man, and she now smears a thin layer of mashed potatoes on the wrap before rolling it. It's not too bad. You can make quite a bit of this and freeze it so it's ready to be fried when you want to serve it. Lily: put egg whites in a small bowl-you will smear this sparingly on the rice paper as you roll. It will hold the roll together.
To work with dry spring roll wrappers fill a pan with hot water and heat it slightly (so that the water stays warm but you don't burn yourself). Then working with one at a time, put a wrapper in the hot water for a few second until it become soft, pliable, and easy to work with. Wrap it up with filling and start again with a new wrapper.
O.K. how do you use the spring roll wrappers??? They are dry, if you try to roll them they will simply break into a million pieces. HELP>