1 recipe found
Traditional spring roll wrappers are made with slightly thicker batter. Usually in the market, there is a small bench, a handful of dough, and a small stove. The stall owner will play with the dough in the palm of his hand. No matter how he shakes the dough, it will not fall off. The dough will be shaken for a moment by the side of the pot, and then quickly rubbed and pulled on the bottom of the pot, and a round cake skin will be spread out as thin as a cicada's wings. The production of spring roll skins has requirements on the water ratio, dough time and production skills. So it’s difficult to make high-quality spring roll wrappers at home. In fact, my mother in my hometown also makes spring roll wrappers every Spring Festival, but the taste of spring roll wrappers made at home is still slightly worse than those bought at home. Today I will share with you a homemade spring roll wrapper. As long as you have a little patience and roll the dough thin enough, the taste will not be bad.
