Crispy Ten-Spice Springsrolls with Crushed Peanuts

Preparation info
  • Makes

    25 to 30

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

Menu buzzwords are a favorite restaurant sport, and when one can combine “crispy” and “crushed” on the same line, it’s a guaranteed best-seller. These springrolls certainly are, and not merely for the poetic value of the name; the flavors and textures are exhilarating.

Should you wish to use half chicken and half pork, go ahead. Likewise, beef, lamb, or a combination of the two would be good here, if you want to be playful.

Preparations can be stretched out over three or fou