LARGE SPRING ROLL WRAPPERS RECIPES

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.

Steps:

• 1. Heat oil in a heavy-based frying pan; add pork mince. Cook over medium heat for 5 minutes, until mince is browned and almost all the liquid has evaporated. Remove mince with a slotted spoon and set aside to cool slightly.

  2. Place vegetables, garlic and ginger in a large mixing bowl; use hands to combine thoroughly. Transfer to frying pan and stir-fry for 2 minutes until soft. Combine vegetables and mince in large bowl; mix well.

  3. Working one at a time, place spring roll wrapper diagonally on work surface. Place about half cup of mixture across front half of wrapper, fold the corner closest to you back over filling. Tuck in sides and roll up. Moisten corner with water to secure. Repeat with remaining filling and wrappers.

  4. Heat oil in a medium heavy-based pan. Gently lower spring rolls into hot oil. Cook over medium-high heat for 1–2 minutes or until crisp and golden. Cook only one or two at a time. Carefully remove with tongs or slotted spoon. Drain on paper towel; serve spring rolls hot, with soy sauce to dip them into.