Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Spring Rolls with Homemade Spring Roll Wrappers

Spring Rolls with Homemade Spring Roll Wrappers

Name: How to cook Spring Rolls with Homemade Spring Roll Wrappers - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 ct
Cuisine: Us

Introduce

Chef :

Pawon Indo Bule

Spring Rolls with Homemade Spring Roll Wrappers

#superbowl This Spring Roll recipe is crisp on the outside with a juicy chicken and vegetables filling. 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.

Ingredient

Food ration :

24 ct

750 ml

cold milk/water

large eggs

250 gr

all-purpose flour

50 gr

tapioca starch

1/2 tsp

salt

1 tbs

vegetable/canola oil

800-825 ml

water

1 tbs

vegetable oil

shallots, finely chopped

garlic cloves, minced

1.5 lbs

carrot, shredded

Half

cabbage, thinly sliced

3-4

green onion, thinly sliced

1/2 lb

ground chicken

hard boil eggs (optional), slice each egg into 8 slices

Cooking instructions

* Step 1

First you have to make the filling.

* Step 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.

* Step 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.

* Step 4

Add green onion. Give a couple of stir. Turn off the heat.

* Step 5

Cool the filling. The filling can be made a day before.

* Step 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.

* Step 7

Prepare the 9 in flat bottom non-stick pan. Brush the pan with a little oil.

* Step 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.

* Step 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.

* Step 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.

* Step 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.