How to make Chinese spring roll
Spring rolls are one of the most famous dishes in China. To be more precise, we should call it chicken roll spring. Nowadays, this dish is not only popular in China, but has also reached the United States, Canada, Italy, France, Japan, and other countries. In Denmark, there is the king of Chinese spring rolls. In this article, I want to show you how to cook an authentic version of this dish. In China, most top chefs use this method. It may be difficult for you because some of the ingredients are not easily available.
The main ingredients for this dish include flour, wine yellow (leek/chives, 50g), shredded bamboo shoots (100g), chicken breast (200g), and shredded dried shiitake mushrooms (100g).
Seasoning: salt (10g), diced green onion, salad oil, monosodium glutamate (5g)
Now let’s do it.
Heat a wok, pour in a small amount of oil, and put the chicken breast, shredded mushrooms, and bamboo shoots into the wok before and after, stirring constantly. Meanwhile, add the salt, MSG, diced green onion, and Jiuxiang (leek/chives, yellow) to the pan and stir well.
Then you can add some starchy water to the mixture. After ten seconds, remove them from the pan. The filling is ready. Making the spring roll wrappers is not very easy. You will see that the wrappers are very thin and have high toughness. Mix the flour powder with cold water to make the paste highly al dente (this means that most of it are made glutenous). Then we start making the spring roll wrappers: Place a pan on the heat and heat it on low. Take a piece of gluten paste into the pan and smear it around the pan, a thin skin shape will appear in the pan, so the skin is ready, it should be about 20cm in diameter. You can remove the skin from the pan when it becomes dry due to heat. Use the same procedure to make the other spring wraps. Next, we will wrap the filling with wrapping paper. Lay the prepared skin flat on a table and stuff some of the fillings into the skin. Fold the skin inside out and then fold it from left to right to the center. You should know the shape of spring rolls, right? This step is fairly easy.
The last step: fry the spring rolls. Pour oil into the wok and know the amount of oil when you fry something. When the oil temperature reaches 80°C, you can add the prepared spring rolls to the pan and fry them until they are golden and crispy. Transfer them to a plate. Well, that’s how to cook authentic spring rolls. The last step you should do is to enjoy the food you have made.
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