Spring rolls, also named 'spring pancakes' (春饼) or 'thin pancakes' (薄饼), are a traditional Chinese New Year food. Masterchef Chen Yichun shares tips on how to make fresh spring roll wrappers and spring rolls at home with step by step instructions.Spring rolls, filled with vegetables or meat, are also one of the most popular street food in Asia. Spring roll wrappers vary by regional cuisine. Traditionally, the dough is made from flour, water, and salt in China. Non-fried spring rolls are typically bigger and more savory. Chef Chen made two kinds of fillings for both vegan and meat eaters.
INGREDIENTS:
Flour 1lb 2oz / 500g,
Salt 1tsp / 5g,
Water 1lb / 450g,
VEGETARIAN FILLINGS.
Celtuce, shredded 5oz / 140g,
Daikon Radish, shredded 5oz / 140g,
Carrot, shredded 5oz / 140g
Salt 1tsp / 5g,
Soaked Glass Noodles 3oz / 85g,
Cooked Bean Sprouts 2oz / 55g,
Chili oil 1.5tbsp / 22ml,
Soy sauce 2tbsp / 30ml,
Black Rice Vinegar 1tbsp / 15ml,
Sichuan peppercorn oil ½ tbsp / 8ml,
Sugar 1tsp / 5g,
Sesame oil ½ tbsp / 8ml,
MEAT FILLINGS:
Celtuce, shredded 9oz / 250g,
Cooked Pork Belly 1lb / 450g,
Green onions, shredded 2oz / 55g,
Salt ½tsp / 3g,
Soy sauce 3tbsp / 45 ml,
Black rice vinegar 1tbsp / 15ml,
Sugar ½tbsp / 8g,
Garlic, minced ½oz / 15g,
Chili oil ⅓cup / 80ml.
