By Eleanor Chao, 2029
If you’ve ever been curious about how to make spring rolls, here’s one of my favorite recipes to do so. You can go above and beyond the store bought spring roll wrappers and make them yourself with a short list of ingredients below. Enjoy!
Spring Roll Wrapper:
- 300g bread flour
- 500g water
- ¼ tsp salt
Mix the flour with salt, then add the water. Use a mixer or whisk to mix until there are no lumps. Cover the bowl and let it sit for 15–30 minutes (the mixture can be refrigerated until ready to use).
To cook, pour about a ladle or large spoonful of the mixture into a non-stick pan at medium high heat, and use a silicone brush to spread the batter out evenly. Once the sides start to curl up, the wrapper is ready and can be taken out of the pan.
Filling (amount can vary based on preferences; everything is optional)
- ½ block firm tofu, sliced
- 4 stalks celery, chopped
- 5 cups chopped cabbage
- 2 cups chopped mushrooms
- 5 eggs
- Sesame oil
- Oyster sauce
Stir fry the tofu, celery, cabbage, and mushrooms, and season with salt, white pepper, and sesame oil (they can be cooked separately if you want everything to be able to be assembled into the spring roll individually). Mix the eggs in a bowl, then pour into a pan to cook.
Add desired fillings onto a cooked wrapper and wrap it by folding in the sides and rolling starting from the bottom.
