SPRING ROLL WRAPPER RECIPES 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:

• Mix salt with flour and 150ml to 170ml water. Knead until almost smooth. Set aside and rest for 15 minutes. You can use stand mixer in this process and save some energy for later kneading.
• Hold one hand and dip into the water.  Press the dough and let the dough absorb the water. This can help strengthen the gluten and increase the fluidity.Cover with plastic wrapper and fridge for at least 3 hours (long time resting is the key factor for the dough or you can keep it overnight). So the gluten can be well relaxed and the dough can be cooled down slightly.
• Heat the pan over medium heat until hot. Slow down your heat. When the dough is well-relaxed, take the dough up. Let it drops naturally and then throw it back to your palm. Repeat the process dough during the drawing process and do not let the dough drop off.
• wrapper out. Clean the pan with a wet cloth and repeat to finish the remaining dough. If you want to use this wrapper as a shell just like duck pancakes, cook the other side for 2-3 seconds.
• Cover all of the wrappers with a wet cloth to prevent drying out or place in an air-tight bag until it soften backs.