SPRING ROLL WRAPPERS VS WONTON WRAPPERS RECIPES

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EGGLESS WONTON WRAPPERS OR SPRING ROLLS RECIPE - FOOD.COM



Eggless Wonton Wrappers or Spring Rolls Recipe - Food.com image

Modified from VegWeb Eggless Wonton Wrapper recipe by aurorakitten for the Vegetarian Pot Stickers recipe here on zaar. Note This makes that recipe Vegan

Total Time 55 minutes

Prep Time 55 minutes

Yield 8 serving(s)

Number Of Ingredients 4

2 cups flour
1/2 teaspoon salt
1/2 cup warm water
cornstarch

Steps:

  • Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
  • Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
  • Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
  • Cut into 3 inch squares.
  • Repeat step with second ball.
  • To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
  • For Spring rolls cut bigger squares [6-8 inches].

Nutrition Facts : Calories 113.8, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 146.3, CarbohydrateContent 23.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 3.2

SPRING ROLL WRAPPERS (TRADITIONAL WAY) | CHINA SICHUAN FOOD



Spring Roll Wrappers (Traditional Way) | China Sichuan Food image

How to make traditional Chinese spring roll wrappers

Provided by Elaine

Prep Time 240 minutes

Cook Time 20 minutes

Yield 25

Number Of Ingredients 3

2 cups all purpose flour
1 tsp. salt
270 ml water

Steps:

  • Mix salt with flour and 150ml to 170ml water. Knead until almost smooth. Set aside and rest for 15 minutes. You can use stand mixer in this process and save some energy for later kneading.
  • Hold one hand and dip into the water.  Press the dough and let the dough absorb the water. This can help strengthen the gluten and increase the fluidity.Cover with plastic wrapper and fridge for at least 3 hours (long time resting is the key factor for the dough or you can keep it overnight). So the gluten can be well relaxed and the dough can be cooled down slightly.
  • Heat the pan over medium heat until hot. Slow down your heat. When the dough is well-relaxed, take the dough up. Let it drops naturally and then throw it back to your palm. Repeat the process dough during the drawing process and do not let the dough drop off.
  • wrapper out. Clean the pan with a wet cloth and repeat to finish the remaining dough. If you want to use this wrapper as a shell just like duck pancakes, cook the other side for 2-3 seconds.
  • Cover all of the wrappers with a wet cloth to prevent drying out or place in an air-tight bag until it soften backs.

Nutrition Facts : Calories 36 kcal, CarbohydrateContent 8 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 77 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving





















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