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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, spring rolls with homemade spring roll wrappers. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spring Rolls with Homemade Spring Roll Wrappers is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Spring Rolls with Homemade Spring Roll Wrappers is something that I’ve loved my whole life. They are nice and they look wonderful.

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 prepare a few components. You can cook 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. Get cold milk/water
  2. Prepare large eggs
  3. Prepare all-purpose flour
  4. Get tapioca starch
  5. Make ready salt
  6. Take vegetable/canola oil
  7. Take VEGAN VERSION :
  8. Prepare water
  9. Get all-purpose flour
  10. Take tapioca starch
  11. Make ready salt
  12. Prepare vegetable oil
  13. Take Filling
  14. Prepare shallots, finely chopped
  15. Get garlic cloves, minced
  16. Get carrot, shredded
  17. Take cabbage, thinly sliced
  18. Prepare green onion, thinly sliced
  19. Take ground chicken
  20. Take Salt to taste
  21. Take Sugar to taste
  22. Make ready Ground pepper to taste
  23. Make ready 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.

Steps 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.

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