How to make spring roll wrapper in the easiest way

The most important thing about making spring rolls is to make the spring roll wrapper, and then the filling. The method of making spring roll wrapper is actually quite simple. Prepare an appropriate amount of flour and an appropriate amount of warm water, usually two parts of flour and one part of warm water, and make it into a paste. The amount of water required in different places will also be different. Put the prepared spring rolls in the electric baking pan to cook, and then start making the filling. There are many kinds of fillings, and after they are done, start wrapping the spring rolls.

Peanut Crispy Spring Rolls

[Main ingredients]: Spring roll wrapper, egg white, peanut butter, hazelnut kernels, peanut kernels, almonds, milk, butter.

【Spring rolls recipe】:

1.Mix hazelnuts, peanuts and almonds and chop into crumbs.

2. Dilute the peanut butter with milk, then add chopped hazelnuts, chopped peanuts and chopped almonds, and mix well to make spring roll filling.

3. Divide the prepared filling into 6 portions, then place them on 6 spring roll wrappers respectively, and then roll them into spring rolls, sealing the edges with egg white.

4. Heat the butter in a non-stick pan over low heat. When the butter is completely melted, put the spring rolls in and fry slowly until the surface turns golden brown.

Spring roll wrapper

【Ingredients】: 7.5 cups of flour, 4 cups of water

【practice】:

1. Gradually add four cups of water to the flour and stir with a blender to make a thick batter (the flour in different places is different, and the amount of water required is different. It is best to be able to grab the batter with your hand and the palm facing down without the batter slipping down. If the batter is too thin, it cannot be made into a batter.

2. Cover the dough and put it in the refrigerator for several hours.

3. Heat the automatic aluminum flat-bottom rice cooker (pan) to 300F (350F after becoming proficient), grab a handful of batter with your hands, turn it left and right towards the center of the pan, so that it forms a thin round dough and remains on the center of the pan, and then grab the extra batter back into your hands. If there are small holes, you can fill them with the batter in your hand; if there are too many, you can use a fork or a knife to scrape them flat.

4. After a few seconds, the dough in the pan will roll up from the outside to the inside. Gently peel it off and it will become a spring roll wrapper. Place it on a plate for later use.

【Detailed description】

1. Mix the dough: Use one pound of flour (enough to make 15-20 skins with a diameter of 35 cm) and add about 8 taels of water to make a sticky batter. Add 3 grams of salt to the batter to increase the toughness of the batter. Add half a tablespoon of vegetable oil and stir well to prevent the skin from sticking to the pan when spreading it. The softness of the batter

It is very important. If it is too thin, it will stick to your hands and you won’t be able to make a thin crust. If it is too thick, it won’t stick to the pan. You must control the degree of thinness and thickness well. The batter and sugar can be used only after they have risen for two hours.

2. Spread the spring roll wrapper: Wipe the flat pan clean and apply a thin layer of oil (not too much oil, just a thin layer will do) to prevent sticking. Place the pan on the fire and heat it to 60% hot (150 degrees). Dip your hand in water and pinch out three egg-sized pieces of dough from the batter. Put them into the pan and push the dough in circles from the outside to the inside (usually counterclockwise) to spread the dough into a round pancake. Pinch out the excess dough with your hands and put it back into the basin. Turn down the heat until the spring roll wrappers curl up on all sides, then peel them off with your hands and let them cool for later use.