Chinese cuisine

Medium

Spring Rolls With Handmade Wrappers

Name: Spring Rolls With Handmade Wrappers
Prep time: 1 hr 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Chinese-Sichuan
Ingredients: 500 g Flour; 1 tsp. Salt; 1 lb. Water; Vegan fillings; 5 oz. Celtuce, shredded; 5 oz. Daikon Radish, shredded; 5 oz. Carrot, shredded; 1 tsp. Salt; 3 oz. Soaked Glass Noodles; 2 oz. Cooked Bean Sprouts; 1.5 tbsp. Chili oil; 2 tbsp. Soy sauce; 1 tbsp. Black Rice Vinegar; 0.5 tbsp. Sichuan peppercorn oil; 1 tsp. Sugar; 0.5 tbsp. Sesame oil; Meat fillings; 9 oz. Celtuce, shredded; 1 lb. Cooked Pork Belly; 2 oz. Green onions, shredded; 0.5 tsp. Salt; 3 tbsp. Soy sauce; 1 tbsp. Black rice vinegar; 0.5 tbsp. Sugar; 0.5 oz. Garlic, minced; 0.33 cup Chili oil

Spring rolls, also named ‘spring pancakes’, are a traditional Chinese Chinese New Year food. They are usually eaten during the Spring Festival in China, hence the name. Eating spring rolls is a way to welcome the arrival of spring.

Chef Chen Yichun

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Done

Recipe

PRE TIME: 1 hr 10 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr 30 min

6 SERVING

Ingredients:

500 g Flour
1 tsp. Salt
1 lb. Water
Vegan fillings
5 oz. Celtuce, shredded
5 oz. Daikon Radish, shredded
5 oz. Carrot, shredded
1 tsp. Salt
3 oz. Soaked Glass Noodles
2 oz. Cooked Bean Sprouts
1.5 tbsp. Chili oil
2 tbsp. Soy sauce
1 tbsp. Black Rice Vinegar
0.5 tbsp. Sichuan peppercorn oil
1 tsp. Sugar
0.5 tbsp. Sesame oil
Meat fillings
9 oz. Celtuce, shredded
1 lb. Cooked Pork Belly
2 oz. Green onions, shredded
0.5 tsp. Salt
3 tbsp. Soy sauce
1 tbsp. Black rice vinegar
0.5 tbsp. Sugar
0.5 oz. Garlic, minced
0.33 cup Chili oil

Directions:

Step 1

Mix 1tsp / 5g salt with 1lb 2oz / 500g flour and 1lb / 450g water in a large bowl. Combine until almost smooth. Cover the bowl with plastic wrap. Set aside and rest for 60-90 minutes.

Step 2

Prepare the vegetarian fillings: shred the celtuce, daikon radish, and carrot. Place them in a bowl and sprinkle 1 tsp / 5 g salt on top, mix and rest for 15 minutes. Drain the water from the veggies. Add the soaked glass noodles, cooked bean sprouts, and the seasonings and mix well. ● Chili oil 1.5 tbsp / 22ml ● Soy sauce 2 tbsp / 30ml ● Black Rice Vinegar 1 tbsp / 15ml ● Sichuan peppercorn oil ½ tbsp / 8ml ● Sugar 1tsp / 5g ● Sesame oil ½ tbsp / 8ml

Step 3

Prepare the meat fillings: cut the celtuce, cooked pork belly, green onion into thin strips. Mince the garlic. Place the sliced celtuce in a bowl and sprinkle ½ tsp / 3 g salt on top, mix and rest for 10 minutes. Drain the water from the veggies. Add the sliced green onion, pork belly to the bowl. Add the seasonings and mix well. ● Soy sauce 3 tbsp / 45 ml ● Black rice vinegar 1tbsp / 15ml ● Sugar ½ tbsp / 8g ● Garlic, minced ½ oz / 15g ● Chili oil ⅓ cup / 80ml

Step 4

Make the wrappers: Stir the rested dough in one direction for 30 minutes. Heat the crepe maker until hot. Take the dough up. Let it drop naturally and then throw it back to your palm. Repeat the process dough during the drawing process and do not let the dough drop off.

Step 5

Grasp the dough in hand and draw a circle on the pan. Wait for 10 seconds and transfer the wrapper out. Clean the pan with a wet cloth and repeat to finish the remaining dough. If you want to use this wrapper as a shell just like duck pancakes, cook the other side for 2-3 seconds. Cover all of the wrappers with a wet cloth to prevent drying out or place in an air-tight bag until it soften backs.

Step 6

Layer the fillings on the 1/3 of the spring roll that is closest to you. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

Step 7

Enjoy!