SPRING ROLL WRAPPERS
This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight.
Provided by PATTY5
Categories Appetizers and Snacks Wraps and Rolls
Time 4h45m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 7.3 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 6.1 mg, Sugar 0.1 g
HOMEMADE SPRING ROLL WRAPPERS
This is an easy and quick recipe for making homemade spring roll wrappers. Homemade is always better.
Provided by stelladias77_
Categories Asian
Time 1h24m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.
- Next spray a non-stick pan with cooking spray or butter and heat on medium low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
- Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.
SPRING ROLL WRAPPERS
OK, it's easier to go out and buy these wrappers ready made. However, I do like to make things from scratch, at least (I hope, I think, I imagine) that I know what I am eating. Besides, it's fun to experiment in the kitchen! Preparation time does not include cooling/resting time
Provided by Chef Dudo
Categories Breads
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Sift rice flour, flour and salt together twice.
- In a separate bowl, mix the eggs, oil and water.
- Pour this mixture into the dry ingredients to form a batter.
- Mix thoroughly to get all the lumps out.
- Cover and set aside in a cool place for an hour.
- Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
- Pour in a little batter and quickly swirl it around to make a thin pancake.
- You don't have to flip it to cook the other side and it should not brown.
- Remove it from the pan when it looks like it has set.
- Repeat until all batter is used.
- Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
- They freeze well, just remember to separate them with clingfilm between the wrappers.
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