How to fold Springrolls in 3 simple steps
Spring Rolls? Are those just vegetarian egg rolls? NOPE. Spring Rolls are the best, way better than an egg roll. Why? The super thin, crispy wrapper that basically shatters when you bite into it.They are great appetizers for individuals or parties. You can make these , freeze and enjoy anytime of the day or send over to some friends. I enjoy making these and I hope you will too.
Open in Cookpad AppCooking Instructions
- 1
For the Edible Glue, in a small bowl add flour, about 2 tbspn. Then add little water, mix to form a paste. Not too thick not too thin.The other picture is how my springroll wraps or sheets look like.
- 2
For the filling Cut the vegetables thinly, the more tender the vegetables are the more crisp and light the spring rolls are.
Cook the filling until it is as dry as you can make it. A wet filling will make for a soggy spring roll.
Do not add hot filling to spring roll wrapper. The wrapper is so thin it will become soggy quickly.
- 3
Step one, spread your springrolls sheet / wrap on a flat surface. Then add your filling as shown in the picture. Then With your finger or spoon or brush, add the glue and spread it nicely at the tip of the wrap / sheet.
- 4
Step two, now roll your sheet once, then take one edge and flip it over as shown in the picture. Then take the other edge as well and nicely flip it.
- 5
Step three, roll it nicely over to the tip.Wrap the spring rolls tightly and add a bit of the glue to the edges to seal them after wrapping.
You can freeze some and cook them whenever you feel like, or you can send to your friends and let them taste the goodness of your hands ❤️
- 6
The picture below is after I had fried and placed them nicely in a box with some Kebabs and sent over to a friends Launch Party.
- 7
Important note - Do not overfill the rolls, I use about two tablespoons of filling and this keeps them thin enough to fry well even from frozen.
Freeze the filled rolls in a single layer until frozen so they don’t stick together. This will prevent the seal from breaking when you try to fry them individually.
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