ASIAN SPRING ROLL WRAPPERS RECIPES

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SPRING ROLL WRAPPERS RECIPE | ALLRECIPES



Spring Roll Wrappers Recipe | Allrecipes image

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

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Yield 12 wrappers

Number Of Ingredients 3

1 cup bread flour
1 egg, beaten
1 tablespoon cold water

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, CarbohydrateContent 7.3 g, CholesterolContent 15.5 mg, FatContent 0.6 g, FiberContent 0.2 g, ProteinContent 1.7 g, SaturatedFatContent 0.2 g, SodiumContent 6.1 mg, SugarContent 0.1 g

HOW TO MAKE SPRING ROLLS | JAMIE MAGAZINE RECIPES



How to make spring rolls | Jamie magazine recipes image

If you look carefully you’ll see one side of the spring-roll wrapper is smoother – this side faces outward. Cover the wrappers with a damp tea towel while you’re prepping or they’ll dry out and crack.

Total Time 40 minutes

Yield 8

Number Of Ingredients 19

40 g dried Asian mushrooms
50 g vermicelli noodles
200 g Chinese cabbage
1 carrot
3 spring onions
5 cm piece of ginger
1 red chilli
1 big bunch of fresh Thai basil (30g)
1 big bunch of fresh coriander (30g)
3 tablespoons toasted peanuts
20 ml sesame oil
75 g beansprouts (ready to eat)
2 tablespoons low-salt soy sauce
2 tablespoons oyster sauce
1 tablespoon cornflour
16 large spring-roll wrappers thawed if frozen
1 tablespoon five-spice powder
1 litre groundnut oil
sweet chilli sauce to serve

Steps:

    1. Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft. Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
    2. For the filling, finely slice the cabbage and peel and julienne the carrot. Add these to a large bowl with the noodles.
    3. Slice the white part of the spring onions on the diagonal and add to the bowl. Finely slice the green parts into ribbons and reserve for later.
    4. Peel and grate the ginger, then finely chop the chilli. Roughly chop the herbs and add to the bowl with the ginger and chilli.
    5. Crush the peanuts and add to the bowl with the sesame oil, beansprouts, soy and oyster sauces, and mix well.
    6. When they’re ready, drain the mushrooms, then chop them and stir into the filling. Season to taste.
    7. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
    8. Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you. Sprinkle a little of the five spice powder over it, then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
    9. Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
    10. Lay the finished roll on a large baking tray and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
    11. Heat the groundnut oil in a large wok or saucepan over a medium heat. To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2 to 3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
    12. Serve with the sweet chilli sauce and reserved sliced spring-onion tops.

Nutrition Facts : Calories 176 calories, FatContent 4.9 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 4.3 g protein, CarbohydrateContent 28.9 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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