Spring Rolls with Homemade Spring Roll Wrappers
Spring Rolls with Homemade Spring Roll Wrappers

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, spring rolls with homemade spring roll wrappers. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Spring Rolls with Homemade Spring Roll Wrappers is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Spring Rolls with Homemade Spring Roll Wrappers is something that I have loved my whole life. They’re fine and they look fantastic.

You can fill the spring roll wrappers with anything you'd like. For vegetarian or vegan, just ommit the meat. Spring Rolls are usually served with Sweet and Sour Sauce, you can either make your own or buy Thai sweet chili sauce. Cover with plastic wrap and refrigerate until ready to use.

To begin with this recipe, we must first prepare a few ingredients. You can have spring rolls with homemade spring roll wrappers using 23 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Spring Rolls with Homemade Spring Roll Wrappers:
  1. Prepare 750 ml cold milk/water
  2. Get 2 large eggs
  3. Make ready 250 gr all-purpose flour
  4. Take 50 gr tapioca starch
  5. Prepare 1/2 tsp salt
  6. Make ready 1 tbs vegetable/canola oil
  7. Prepare VEGAN VERSION :
  8. Make ready 800-825 ml water
  9. Prepare 250 gr all-purpose flour
  10. Take 50 gr tapioca starch
  11. Prepare 1/2 tsp salt
  12. Make ready 1 tbs vegetable oil
  13. Get Filling
  14. Make ready 5 shallots, finely chopped
  15. Prepare 3 garlic cloves, minced
  16. Take 1.5 lbs carrot, shredded
  17. Take Half cabbage, thinly sliced
  18. Prepare 3-4 green onion, thinly sliced
  19. Prepare 1/2 lb ground chicken
  20. Take Salt to taste
  21. Take Sugar to taste
  22. Make ready Ground pepper to taste
  23. Prepare 12 hard boil eggs (optional), slice each egg into 8 slices

Originating in Southeast Asia, this variety of spring roll is a popular dish made with fresh vegetables wrapped in rice paper. Not to be confused with crispy, deep-fried egg rolls, these uncooked spring rolls have translucent wrappers, so you can take a peek at the colorful flavors inside. Light and crispy, spring rolls are traditionally wrapped with rice paper. At Lemon Grass, however, we use a more durable type of spring roll wrapper made from wheat flour.

Instructions to make Spring Rolls with Homemade Spring Roll Wrappers:
  1. First you have to make the filling.
  2. Heat oil in a skillet or wok over high heat. Add shallot and garlic, stir quickly, then add chicken. Cook, breaking it up as you go, until it turns white.
  3. Add carrot and cabbage. Cook until vegetables are wilted. Add salt, a little bit of sugar and pepper, cook until the liquid is gone. The Filling should not be watery, it should be kind of dry (watery filling = soggy spring rolls). Give a taste. Add more seasoning as needed.
  4. Add green onion. Give a couple of stir. Turn off the heat.
  5. Cool the filling. The filling can be made a day before.
  6. Making the wrappers : - Put all the ingredients for the wrapper in a blender. Process until you get smooth batter. The texture batter should be like crepe batter. Take about 1/4 cup of batter and put aside. This is going to be used to "glue/seal" the spring rolls.
  7. Prepare the 9 in flat bottom non-stick pan. Brush the pan with a little oil.
  8. Preheat the pan with very low heat. Don't get the pan too hot because the batter won't be able to spread on the pan.
  9. Pour about 1/4 cup batter into the pan and cook over low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side. Remove from heat and stack them.
  10. Place the wrapper with the smooth side down. Place the filling on the bottom. Top with 4 slices of hard boiled egg. Roll up halfway, fold sides in, then finish rolling. Use the batter that you put aside to seal.
  11. Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
  12. Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden. Transfer to paper towels to drain.
  13. Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
  14. Note : - You do not need to always fry this spring rolls. My preference is to eat them fresh without deep frying them.

Light and crispy, spring rolls are traditionally wrapped with rice paper. At Lemon Grass, however, we use a more durable type of spring roll wrapper made from wheat flour. HOW TO WRAP SPRING ROLLS: To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Sauté chopped mini-peppers with diced onion and breakfast sausage. This is for sealing the edges.

So that’s going to wrap it up with this exceptional food spring rolls with homemade spring roll wrappers recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!