Transfer to cool down aside.Ĭlean the pan with a wet cloth and then repeat the process until all the batter is finished.
#BLUE DRAGON SPRING ROLL WRAPPERS CALORIES SKIN#
Slightly turn up the fire and heat the skin until white and firm. Heat your pan over the slowest fire and then quickly brush the batter on the pan to form a round skin. Prepare a non-stick pan and a small brush. Mix salt and all-purpose flour and then pour in water. non-stick pan, recommend using small ones so we can make the perfect roundness based on the shape of the pan.We only need three ingredients for this recipe, flour, water, and salt. The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.Otherwise, those things will create bumps in the next wrapper. If there are any skins left on the pan, use a wet cloth to clean them up.In addition, if the pan is too hot and the batter becomes solid too quickly, wait for a while until it is slightly cooled. You should repeat the process of slow fire and high fire for successful spring roll wrappers. When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.Keep a slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.But I believe that version is slightly thicker than the brushing version. Scoop the batter into the pan and quickly swirl to cover, with the same fire control method. Then swirling method might be a good option. But I get feedback saying there might be small bumps inside the wrapper if this method is not well used. I use the brushing method to ensure the wrappers are as thin as possible. Method of making spring roll wrappers- brushing Vs swirling The wrappers are slightly thicker than the traditional version but thin enough and round enough! What's better, I have matched those wrappers with several types of dishes. So this is the result and it produces quite great results. Since I think he offered a really great point. After so much time cleaning up my cabinet surface, he strongly recommended that I should figure out a simplified version, the same as scallion pancakes.
When I finally master the skills, my husband showed me his concern that the traditional method was hard to control and the readers might fail at the first attempts just like me. And I finally figure out the critical factors of paper thin and elastic spring roll wrappers, using the very traditional way.
I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home for the last two weeks. If you are interested in the process, go ahead and check traditional Spring Roll wrappers. The traditional way of making spring roll wrappers need lots of kneading, smashing, and practice drawing the round circle. How Spring Roll wrappers are made traditionally The thickness of the wrapper can also affect the overall texture and taste of the spring roll. Spring roll wrappers need to be thin as pepper so they are delicate and crispy when fried or soft and chewy when served fresh. They are commonly used in many East Asian cuisines, such as Vietnamese, Thai, and Chinese, to make spring rolls. It is different from rice paper wrappers. Spring roll wrappers are thin, translucent, and edible paper made from flour and water.
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