September 19, 2016

Spring Roll Wrappers (Brush Method)























"Sometime it’s tough to find Spring Roll Wrappers if you don't live near an Asian market or big super market in some countries. Try out this recipe made with just 4 ingredients to make super easy wrappers at home. These wrappers really make very thin, crunchy and delicious Spring Rolls without any guilt of not gettin ready made or highly priced in market. From different ways, this is the Brush method to make Spring Roll wrappers."

Cuisine: Chinese | Recipe Category: From the scratch | serving: 15 Wrappers
Preparation Time: 5 Minutes | Rest time: 1 Hour | Cook time:
 20 Minutes





Ingredients

1.
All-purpose flour
½  cup
2.
Corn flour
¼ cup
3.
Salt
A pinch
4.
Water
¾ cup or as required*
5.
Extra oil
As required





Step By Step Instruction: [Hide Images]

  1. In a mixing bowl mix all-purpose flour, corn flour and salt. Add water in batches to form a smooth lump free batter. Cover and keep aside to rest for 1 hour.
  2. In a small bowl mix ¼ cup of water with 1 Tsp oil.  Keep aside. This mixture will be used for greasing the pan before preparing the sheets.
  3. Grease a nonstick pan with water-oil mixture using a kitchen towel. Place the pan on low-medium heat.
  4. Using the brush quickly spread the batter into a very thin layer and let it cook for a few minutes. 
  5. When the edges of the sheet start to curl, using spatula peel off the sheet from the pan. Take care not to overcook.
  6. Stack and cover with the sheets with damp cloth until you are done with the rest.
  7. Wipe the pan clean using oil-water mixture and kitchen towel/cloth before spreading the batter every single time.
  8. Trim the uneven sides using a kitchen scissors or pizza cutter into your desired shape.
  9. Use them right away or refrigerate for later use.
  10. For refrigeration: Spray some oil between the sheets, stack and wrap in an aluminum foil, place them into zip lock bag and freeze. Thaw at room temperature and use as required.

Quick Tips

  1. The amount of water required depends in quality, age and dryness of flour. The batter should be fairly thick but still thin enough to drop off the back of a spoon.
  2. Keep the prepared covered under the damp cloth to make sure that they do not get dry.
  3. Spraying oil between the pastry sheets before stacking them for refrigeration helps to separate the sheets easily after defrosting before use.
  4. You can freeze them for 2-3 months.

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