Fried up a bunch of spring rolls for a neighborhood party today! Our next door neighbor hosted a gathering for the neighbors on our block and a few others near our block. Lots of fun meeting our new neighbors and getting to know them.
We got up early today to cut the cabbage and the cha siu pork and while my wife rolled the spring rolls, I fried them up in my outdoor wok. I decided to use the large 22" wok to help cut down on oil spatter. Having the large wok, you can move the spring rolls around a lot easier without fear that stirring the oil will accidentally spill the oil over the side.
We made a lot more spring rolls than you see in the photo above. I'd say we had at least twice what you see here.
We also made some as egg rolls too. The egg roll skin is thicker and has more texture than spring roll skins. But spring roll skins are lighter and are probably more preferred by Chinese people over egg rolls. However, most Chinese takeouts probably offer egg rolls over spring rolls on their menus.
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