WRAPPERS
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water
Cooking spray, as needed
How to Make It
In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a pan with cooking spray and heat over medium-low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 to 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.
Note: The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.
https://www.thespruce.com/spring-roll-wrappers-694519
7 ounces/200 g all-purpose flour
1 teaspoon salt
7.6 ounces/225 ml water
1 large egg
How to Make It
In a large bowl, whisk together flour, salt, water, and egg until the mixture looks like pancake batter and there are no lumps.
Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.
Pour 1/2 a ladle of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crêpes.
Let cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula, and quickly flip. Cook the second side for 3 to 4 seconds.
Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with remaining batter, shingling the pancakes on top of each other as they are done.
Store the wrappers in a plastic bag and keep in a refrigerator or freeze.
Uncooked Wrapper Variation
In this version, mix together 2 cups (225 g) all-purpose flour, 1 large egg, 1 teaspoon salt, and 1/4 cup ice water. Add up to 1/4 cup more ice water, if needed, to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead until for about 5 minutes or until smooth and elastic.
Let the dough rest for 30 minutes, then knead it briefly and cut the dough ball in half.
Wrap one dough ball in plastic and turn the other half out onto a lightly floured surface and roll out thinly. Cut out squares measuring 3 1/2 inches. Reroll scraps if necessary, and repeat with remaining dough ball.
Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.
Use immediately or freeze until ready to use.
https://www.thespruce.com/chinese-egg-roll-wrapper-recipes-4067055
200g all-purpose flour
300ml water + 20ml more if necessary
1/2 tsp. salt
Note
Keep slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.
When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.
If there is any skins left on the pan, use a wet cloth to clean up.
The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
https://www.chinasichuanfood.com/easy-spring-roll-wrappers/
Ingredients
Plain flour 1⁄2 Cup (8 tbs)
Corn starch 1⁄4 Cup (4 tbs)
Salt 1⁄4 Teaspoon
Water 1⁄2 Cup (8 tbs) (as needed)
1 cup flour
1/2 tsp salt
2 tbsp oil
water
FILLINGS
For the Stir-Fry Sauce:
2 tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce
1 tbsp. soy sauce
1 tbsp. lime juice (freshly squeezed)
1 tsp. sugar
For the Eggrolls
1 package egg roll wrappers (look for them in the refrigerated or freezer section of your supermarket or Asian food store)
1 tbsp. oil for stir-frying, plus approximately 1 cup canola or other oil for frying
3 cloves garlic (minced)
Optional: 1 red or green chili (minced)
5 to 6 fresh shiitake mushrooms (finely sliced and chopped)
1/4 cup white wine or sherry (or use cooking wine or sherry)
1 cup Chinese cabbage or regular "white" cabbage (sliced or shredded into thin matchstick-length pieces)
3 spring green onions (sliced lengthwise into matchsticks)
1 to 2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)
3 cups fresh bean sprouts
Add the mushrooms plus 1 tablespoon wine. Stir-fry 1 to 2 minutes until mushrooms have softened. Add more wine whenever the pan becomes dry.
Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1 to 2 minutes, or until cabbage has softened slightly.
Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like you're making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. If making a vegan version, add the tofu now.
Add the bean sprouts and stir-fry sauce. Stir-fry briefly, about 1 minute, allowing the bean sprouts to stay crisp.
Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
https://www.thespruce.com/crunchy-vegetarian-egg-rolls-recipe-3217701
6 dried shitake mushrooms
1/2 pound skinless, boneless chicken thighs
1/4 pound raw shrimp shelled, deveined
3 tablespoons oil
4 cups napa cabbage shredded
1/2 cup bamboo shoots shredded
1 teaspoon sea salt
1 1/2 tablespoons cornstarch mixed with 3 tablespoons mushroom soaking liquid
1 egg
Chicken Marinade
1 tablespoons soy sauce
1/2 teaspoon sugar
1/2 tablespoon cornstarch
Heat wok until very hot. Swirl in 1 1/2 tablespoons oil, then add mushrooms, celery, cabbage and bamboo shoots. Stir-fry until cabbage softens, about 3 minutes. Add salt and toss. Return chicken and shrimp to wok and toss with vegetables. Stir cornstarch slurry and swirl into wok along perimeter of wok. Toss well until mixture thickens. Transfer to plate, cover and refrigerate to chill.
http://jeanetteshealthyliving.com/florence-lins-chinese-spring-rolls/
2 tablespoons of oil
2 ounces of julienned carrots
2 ounces of julienned cabbages
2 ounces of ounces of halved Shimeji mushrooms
2 ounces of finely chopped wood ear mushrooms
2 ounces of julienned snow peas
2 tablespoons of oyster sauce
1 teaspoon of soy sauce
A pinch of salt
A pinch of pepper
A pinch of sugar
A dash of sesame oil
2 ounces of chopped glass noodles
1 teaspoon of cornstarch water mix with 1 tablespoon of water
2 tablespoons of water mix with 3 tablespoons of water
http://www.foodparadisetv.com/vegetable-spring-rolls/
Ingredients:
8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
2 medium carrots, julienned
8-ounce can bamboo shoots, drained and julienned
cooking oil
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 stalk green onion, finely chopped
2 handfuls of fresh bean sprouts
1 tablespoon low sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
50 spring roll wrappers, defrosted
cooking oil, for frying
https://steamykitchen.com/25778-vegetable-egg-rolls-recipe-video.html
2 tablespoons oil
1 clove garlic, minced
10 dried black or shiitake mushrooms, soaked until softened and thinly sliced
2 medium carrots, julienned (about 1 cup)
1 cup bamboo shoots, julienned (fresh is preferred, but canned is fine too)
1 small napa cabbage, julienned (about 6 cups)
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
1 teaspoon sesame oil
½ teaspoon salt or to taste
white pepper, to taste
1/4 teaspoon sugar
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
https://thewoksoflife.com/2015/09/homemade-spring-rolls/
Chinese Spring Rolls Recipe Tips for Wrapping
For the truly fanatical, there are 2 sides to the spring roll wrapper – but you have to look very very carefully. One side is smoother than the other. The smoother side should be outward facing. It’s really not absolutely necessary to even pay attention to this tip unless you a) want to have the very best looking spring roll and b) have good eyesight because the difference is really minor. The smoother side fries up just a tiny bit nicer looking. It’s purely aesthetics. Something my Mom taught me, so I’m teaching you.
Place wrapper like diamond, as shown, on a clean, dry surface. Place 1 tablespoon of filling near corner. No more than that
Less filling, the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need!
Chinese Spring Rolls Recipe Tips for Storing & Freezing
Single layer only. If you put them on top of each other (without layer of plastic wrap between them, they will stick together. You can put another layer of spring rolls on TOP of the plastic wrap (but don’t’ forget to cover them too).
If you want to freeze spring rolls – freeze them just like this. If you don’t have a freezer this big, then line up the spring rolls on a plate, with plastic wrap between each layer. Freeze. Once frozen, gather up all the spring rolls and put them in a freezer safe plastic bag. They have to freeze in a single layer, not touching. Otherwise, they’ll all stick together. Once they are frozen, you can store them however you want.
When you’re ready to fry, heat up 1 1/2″ of cooking oil (canola, vegetable, rice bran, corn, peanut) to 350F.
Chinese Spring Rolls Recipe Tips for Frying
For deep frying, the wider the pot, the more oil you’ll need. But too small of a pot, you’ll only be able to fry a couple of egg rolls at a time. Woks are perfect – the round shape, concave shape means less oil is needed to fill wok.
Ancient Chinese secret: Stick a wooden chopstick straight down in the oil just like this. If the oil bubbles around the wood, it’s hot enough. If no little bubbles around the chopstick = not hot enough. Mom taught me that. But make sure it’s wood or bamboo chopsticks – plastic ones melt. If you don’t have a wood chopstick, use end of a wooden spatula.
https://steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html
FRYING AND FREEZING CHINESE SPRING ROLLS
Once all the Chinese spring rolls are wrapped, they can be shallow fried in oil. The oil in the pan only has to reach halfway up the spring roll. The spring rolls are fried on one side, then turned and fried on the other side. It takes just 5 minutes or so to fry a batch of spring rolls. They can be kept warm in a 200 degree oven.
Spring rolls can also be fried ahead of time and reheated in a 375 degree oven for 8-10 minutes. Alternatively, spring rolls can be lightly fried ahead of time (until light brown) and then fried again just before serving to a golden brown.
If you wish to freeze Chinese spring rolls, Auntie Florence suggests frying them first, and then freezing them. To reheat, place on a rack set on top of a baking pan and bake at 450 for about 10 minutes.
http://jeanetteshealthyliving.com/florence-lins-chinese-spring-rolls/
https://hot-thai-kitchen.com/crispy-spring-rolls/