WHERE TO FIND SPRING ROLL WRAPPERS RECIPES
SPRING ROLL WRAPPERS (TRADITIONAL WAY) | CHINA SICHUAN FOOD
How to make traditional Chinese spring roll wrappers
Provided by Elaine
Prep Time 240 minutes
Cook Time 20 minutes
Yield 25
Number Of Ingredients 3
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.
Nutrition Facts : Calories 36 kcal, CarbohydrateContent 8 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 77 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
SPRING ROLL WRAPPERS (TRADITIONAL WAY) | CHINA SICHUAN FOOD
How to make traditional Chinese spring roll wrappers
Provided by Elaine
Prep Time 240 minutes
Cook Time 20 minutes
Yield 25
Number Of Ingredients 3
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.
Nutrition Facts : Calories 36 kcal, CarbohydrateContent 8 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 77 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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