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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spring rolls with homemade spring roll wrappers. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Spring Rolls with Homemade Spring Roll Wrappers is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Spring Rolls with Homemade Spring Roll Wrappers is something which I’ve loved my entire life.

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

The ingredients needed to make Spring Rolls with Homemade Spring Roll Wrappers:
  1. Make ready 750 ml cold milk/water
  2. Get 2 large eggs
  3. Make ready 250 gr all-purpose flour
  4. Make ready 50 gr tapioca starch
  5. Make ready 1/2 tsp salt
  6. Prepare 1 tbs vegetable/canola oil
  7. Get VEGAN VERSION :
  8. Get 800-825 ml water
  9. Take 250 gr all-purpose flour
  10. Get 50 gr tapioca starch
  11. Make ready 1/2 tsp salt
  12. Get 1 tbs vegetable oil
  13. Make ready Filling
  14. Prepare 5 shallots, finely chopped
  15. Make ready 3 garlic cloves, minced
  16. Prepare 1.5 lbs carrot, shredded
  17. Prepare Half cabbage, thinly sliced
  18. Make ready 3-4 green onion, thinly sliced
  19. Get 1/2 lb ground chicken
  20. Make ready Salt to taste
  21. Get Sugar to taste
  22. Take Ground pepper to taste
  23. Get 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 special food spring rolls with homemade spring roll wrappers recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!