How to Cook Chinese Spring Rolls

Serves: 24

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients needed to make Chinese Spring Rolls:

For the wrapper:

• ½ cup all purpose flour
• ¾ cup milk
• ½ cup cornflour
• 2 tsp butter, melted
• Dash of salt

For the filling:

• ¾ cup bean sprouts
• ½ cup spring onion whites, chopped
• 1 ½ cups assorted vegetables (carrots, french beans, cabbage), sliced into thin strips
• ½ cup spring onion greens, chopped
• ½ cup cooked noodles, roughly chopped
• 2 tsp soy sauce
• Salt to taste

For frying:

• Oil, as required
• 3 tbsp all purpose flour.
• ¼ cup water

Cooking instructions for Chinese Spring Rolls:

• Stir both the flours together with a dash of salt and pour in milk, followed by water.
• Whisk them well together until they form a smooth batter, free of lumps and set aside.
• Add a small dollop of butter on a pan and tilt it to spread the butter once it spreads.
• Add 2 tbsp of batter at the centre of the greased pan and tilt it again immediately to spread the batter into a 4’’ wide circle.
• Cook the pancake for a couple of minutes or until the sides brown slightly and tends to peel off.
• Flip the pancake over and continue to cook the other side for another half a minute.
• Transfer the pancake to a plate lined with paper towel to soak away any extra grease.
• Use rest of the batter to make about 11 pancakes and stack them up on the same plate.
• To make the filling, drizzle oil in a wok and heat it over high flame until it gives out smokes.
• Throw in the bean sprouts, mixed veggies as well as spring onion whites into the wok and stir fry over high heat for about 3-4 minutes.
• Add rest of the ingredients for the filling and sprinkle some salt to season.
• Give it a nice stir and continue to stir-fry the mixture for another couple of minutes.
• Remove from heat and set it aside in a bowl.
• Whisk 3 tbsp of the flour into ¼ cup water to form a smooth, thick paste and set aside.
• To assemble the spring rolls, spread the pancake across your dry working surface and spoon 1/12 of the filling along one of its edge.
• Brush some of the flour paste along the sides of the wrapper and fold its top edge over the filling to form a roll.
• Press the open edges firmly to seal them together and tuck the open ends inside the roll; press firmly to seal.
• Make rest of the rolls in a similar fashion and arrange them side by side in a plate.
• Pour enough oil in  the wok so that it stands about 2’’ and heat it over high flame.
• Lower the pancake, and deep-fry them in batches until they brown slightly.
• Drain them through a slotted spoon and pat with paper towel to soak away any excess oil.
• Slice each roll into two equal halves and serve right away with your favorite Asian sauce.

Image credit: Wikimedia Commons