| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
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| Egg roll, Spring Roll, Lumpia, Poh Pia wrappers are made in many Asian countries. There are many variations. These use all-purpose flour and / or cornstarch. In Asia many use tapioca starch instead of cornstarch. Shanghai Spring Roll Skins I ~ wrappers ~ batter type Egg or spring rolls are made in a way very similar to the method for making ordinary pancakes, or dinner crepes. The intention is simply to make a batter and produce extremely thin pancakes (skins), which are then filled. ( filling should be chilled before use) 2 parts sifted all-purpose flour to one part water pinch of salt oil 1. Mix the flour with the water and salt to make a thin batter. Leave to stand 1 hour. 2. Heat a griddle and brush very lightly with oil ( rub with oiled cloth ). 3. Place a heaping tablespoon on the griddle, shaping a pancake approximately 6 inch in diameter. As the mixture cooks (the heat should not be too high) a thin skin will form. Carefully peel it off the griddle, taking care not to tear. Do not let it get crisp. 4. Clean the griddle between pancakes with a cloth dipped in oil and repeat the procedure until the required number of pancakes or spring roll skins have been prepared. These spring roll skins can be kept in the refrigerator, covered with a damp cloth. 5. The filling should be chilled before using this type wrapper. Shanghai Egg Roll Wrappers ~ batter type 1½ cups flour ½ tsp salt 2 eggs 1½ cups water 1. Combine the flour and salt. Beat eggs lightly and add to flour. Beat steadily in one direction, gradually adding water. Continue beating until a thin, smooth batter is obtained. 2. Pour a small quantity of oil into a frying pan, swirl it around, and pour away the excess. Stir the batter, then place 2 tablespoons of it in the middle of the pan. Lift the handle of the pan and move it around until the batter has spread evenly over the whole surface of the pan. Pour away any excess batter. Place the pan over low heat, and as soon as the dough skin starts to peel and shrink from the sides, lift it from the pan and put it aside, covered with a damp cloth. 3. Repeat this process until all the batter has been used, re-oiling the pan lightly by rubbing it with an oil-soaked cloth after each pancake has been made. Spring Roll & Won Ton Wrappers ~ non-batter type 2/3 cup of all-purpose flour 1 egg 1 tbsp water 1/2 tsp salt 1 tsp oil 1. On a pastry board or a piece of marble, form a well with the flour. In it put the egg, lightly combined with the remaining ingredients. Work the mixture with your hands, folding over the egg until the dough can be rolled into a ball. It should come clean from your hands. Depending on humidity you may be required to add a little more flour. 2. Knead the dough as for tortillas or bread, for about 10 minutes. Let it stand covered for about 1 hour. Divide the dough into about 1-inch balls. Roll out the dough until it is very thin. 3. Egg roll wrappers are about 6-inch x 6-inch , won tons (hun tuns) are about 3 x 3-inches. Egg or Spring Roll Wrappers ~ batter type ½ lb flour ¾ tsp salt 2 eggs ⅔ cup water 1. Combine the flour and salt. Beat the eggs lightly and add the flour. Beating slowly in one direction, gradually add 1⅔ cups of water. Continue beating until you have a thin smooth batter. 2. Pour a small amount of oil in a pan, swirl it around then pour it out. 3. Stir the batter; over low heat, add 2 tablespoons to the pan; lift the handle and move around to coat the bottom of the pan with the batter, pour off excess batter. 4. As soon as the wrapper pulls away from the side of the pan, lift it out and set aside covered with a damp cloth. You will have to add oil as in step 2. More homemade Lumpia Wrappers ~ batter type 3 eggs well beaten ¼ cornstarch dissolved in ½ cup water I 1. Blend egg and dissolved cornstarch. Brush frying pan with oil over medium heat. Spoon 2 tablespoons batter then tilt pan to spread evenly on pan. Lift off pan when done. 2. Wrap filling. Serve 3. A variation would be to wrap filling sealing with egg. Deep fry over medium heat until golden brown; remove and drain on paper towels. |