Homemade Spring Roll Sheets Easy Spring Roll Wrappers Recipes

HOMEMADE SPRING ROLL SHEETS | EASY SPRING ROLL WRAPPERS

Steps:

• In a mixing bowl add all purpose flour, corn flour and salt as needed. Mix well.
• Make a well at the center and start by pouring 1/4 cup of water.
• Using a whisk, mix the batter without any lumps by adding water gradually.
• The batter should be free flowing and thin. It should not be watery.
• Heat a nonstick pan on medium heat. Once hot, take off the pan from heat. Pour 2 tbsp of batter at the center and spread it as thin as possible.
• Place the pan on heat again. Cook until the sides lift up and the crepe looks cooked.
• Gently flip it onto the other side and cook for 1-2 mins on medium flame.
• Remove it from heat, place it on a plate. Repeat this with rest of the dough. Remember to take the pan out of heat every time while pouring the batter, else it will solidify and not move. Once removed, keep the sheets separated until they reach room temperature.
• If storing in fridge/freezer, stack them one on top of another with a piece of parchment paper in between. Store them in an airtight container. Freezes well for 2-3 months and stays fresh in fridge for a week to 10 days. Bring them to room temperature before using.

SPRING ROLL WRAPPERS

Steps:

• Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
• On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

SPRING ROLL SHEETS

Steps:

• In a bowl, take 1 cup all purpose flour/maida, 3 tbsp corn starch and 1/4 tsp salt.
• With a wired whisk or a spoon mix the dry ingredients.
• Add 1.25 cups water.
• Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.
• The batter should be of a flowing consistency. Depending on the quality of flour, you can add less or more water.
• Now on a low flame, heat a non stick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are seasoned. With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For the nonstick pan you can skip oil. But if you feel the wrappers are sticking then grease or brush the pan with oil.
• Now lift the pan above the stove top burner. Add 2 tbsp of the batter in the pan.
• Gently, spread the spoon clockwise to make a small thin pancake. Similar to the way we make dosa. Add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.
• Do remember that the pancakes have to be thin. If they become thick, then they break while rolling and sealing.
• Now on a low flame cook the pancake (spring roll wrappers) till the sides start curling up and the pancake becomes kind of translucent.
• The pancake just need to be cooked. No need to flip and cook the other side. Just cook one side.
• Lift the spring roll wrapper with a spatula.
• Place the spring roll wrapper in a tray or plate with the cooked side facing you. Allow the spring roll sheets to cool and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl.
• Once the spring roll wrappers come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge.
• When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily. You can these spring roll sheets either in the fridge or in the freezer. In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.