Spring Roll Wrappers

"OK, it's easier to go out and buy these wrappers ready made. However, I do like to make things from scratch, at least (I hope, I think, I imagine) that I know what I am eating. Besides, it's fun to experiment in the kitchen! Preparation time does not include cooling/resting time"
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
6
Serves:
20
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ingredients

  • 1 cup rice flour
  • 4 tablespoons flour
  • 12 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vegetable oil
  • 2 cups water
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directions

  • Sift rice flour, flour and salt together twice.
  • In a separate bowl, mix the eggs, oil and water.
  • Pour this mixture into the dry ingredients to form a batter.
  • Mix thoroughly to get all the lumps out.
  • Cover and set aside in a cool place for an hour.
  • Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
  • Pour in a little batter and quickly swirl it around to make a thin pancake.
  • You don't have to flip it to cook the other side and it should not brown.
  • Remove it from the pan when it looks like it has set.
  • Repeat until all batter is used.
  • Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
  • They freeze well, just remember to separate them with clingfilm between the wrappers.

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Reviews

  1. Tried it , it turned out like pancake batter , too thick . It did not work at all
     
  2. Love the wrappers. Easy to make and u write better than me. Thanx for the recipe. Do try my recipe for the same thing and the filling as well ala Malaysian Chinese. Wrappers - recipe #65211 Fillings - recipe #87198
     
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RECIPE SUBMITTED BY

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