Comments on: Spring Rolls (& a small complaint)

By: MyDesiFood

MyDesiFood — Thu, 11 Feb 2010 01:35:00 +0000

Thanks for simple instructions on how to make Samosa’s. I will attempt to make them during vacation. I am just worried about the mess the sugar dough will create.

By: Fairly healthy. « FP Daily

Fairly healthy. « FP Daily — Wed, 30 Jul 2008 16:58:17 +0000

[...] “Fairly healthy spring rolls” from A Wee Bit of Cooking. [...]

By: Sweet Potato and Spinach Samosas « A Wee Bit of Cooking

Sweet Potato and Spinach Samosas « A Wee Bit of Cooking — Wed, 23 Jul 2008 13:28:13 +0000

[...] to satisfy my urge for Indian samosas without the accompanying vast amounts of calories. Like my spring rolls, I forewent the usual deep frying and used filo pastry for the wrapper instead, allowing me to oven [...]

By: Dave

Dave — Fri, 15 Jun 2007 14:10:52 +0000

Ta, I’ll check them out!

By: teach77

teach77 — Fri, 15 Jun 2007 13:52:40 +0000

Dave – There’s a wholesaler in the Longman Industrial Estate which supplies to local Asian restaurants but it doesn’t have a great selection of goods.
I tend to shop at the one in Aberdeen whenever I’m down that way.
There’s also a wee shop in the Victorian market which sells Asian foods. Haven’t been in yet though. It’s pretty small.

By: Dave

Dave — Fri, 15 Jun 2007 13:48:11 +0000

Is there an Asian supermarket in Inverness?

By: teach77

teach77 — Thu, 14 Jun 2007 14:25:13 +0000

Hope you enjoy them, Holler.

By: Holler

Holler — Thu, 14 Jun 2007 10:44:27 +0000

I think your spring rolls sound much better than bought ones which have too little filling! Yours look lovely and fresh! I am copying down the recipe.

By: Anh

Anh — Thu, 14 Jun 2007 06:46:24 +0000

Oh, this is surely good! Being an Asian, I am customed to deep-fried spring rolls, although the home made version is always far better than outside! I will have to try baking it and see the results…

Thanks for dropping by my blog. It’s a pleasure to know you.

By: teach77

teach77 — Thu, 14 Jun 2007 06:19:44 +0000

Johanna – Didn’t consider leaving the fillings raw. Will try it out next time & see which I prefer. Tried grating the carrot but preferred the stringy texture of the finely sliced veg. It’s a lot of fiddly work though!

Christina – School ends in two weeks time for us but we have only six weeks off. Goodness, my non-teaching friends would strangle me for saying “only” six weeks!
Enjoying your blog.

Lucy – Thank you for the kind comments. Well done on the self-correction; I’ll take a note of that in my markbook.