Wednesday, 22 May 2013

How to Make Chinese Spring Roll Sheets

This is not for the faint hearted; I originally started to make my own sheets because I could not find any on sale in my town.
They are not easy to make, in fact they are up there with some of the most difficult things I have ever done in the kitchen. The fact that they are so delicate and fragile made it one of the most frustrating things that I have ever done; I have found a local supplier now so I buy them.

So if I haven’t put you off completely here we go:-

For 10 sheets You will need:-

75 gmStrong White Flour
1/2 tsp Baking Powder
1/2 tsp Salt
200 ml Water

Sift the flour, baking powder and salt into a bowl and mix together well. Add the water and mix into a smooth batter.

Put a good non stick frying pan on a medium heat, pour a tiny spot of oil into the pan and wipe it around the pan with a paper towel.

After a couple of minutes take the pan off the heat and let it cool for a minute, now pour a little of the batter into the pan, enough to make about a 
4 cm circle and swirl the pan around to get it near the edges.

Turn the heat down to a low, put the pan back on the heat, take a pastry brush and start to spread the mixture almost like you are painting the bottom of the pan. If it gets too hot take it off the heat and carry on, when you have spread it nice and evenly leave it on the low heat until it has become dry on the top.

Now carefully peal it from the pan, turn it over and cook the other side for about 20 seconds then take it out, place it on a plate and cover with a damp cloth to keep it moist while you while you make the others.

Now you are ready to make you’re Spring Rolls or you can freeze the sheets for another time.

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