Friday, February 26, 2010

tiger rolls!


Tiff of For The Love of Paisley makes the most delicious homemade tiger rolls! She formulated the approximate recipe in her head, but it really is a recipe of taste preferences. The last batch we made was less spicy; the batch tonight had more Sambal Olek and had a little more zing, which I like.

Making tiger rolls is so easy and quick - a great last-minute entertaining or appetizer idea. Just make sure you serve them when they're still hot.

Tiger Rolls

Supplies:

Eggroll wrappers
Oil for frying
1 scallion

Mix the filling to taste, beginning with:

1 block cream cheese
1/2 tsp. Sambal Olek
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup. chopped crab (opt.)

Assembling the wrappers:

Spoon about 1-2 tablespoons of filling onto the middle of the wrapper laid out in a diamond shape. Using a small bowl of warm water to dip your fingers in, run them along the edges of the wrapper, folding the side edges in and then the top and bottom. Using a wet finger, seal the wrapper seam so the fillings don't spill out.

Heat oil until it pops when water is flicked in. Place the filled wrappers in the oil and fry until brown, turning once. Garnish with scallions and dip in sweet chili sauce.

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