【Ningbo】Shrimp Spring Rolls

Overview

Traditional spring roll wrappers are made with slightly thicker batter. Usually in the market, there is a small bench, a handful of dough, and a small stove. The stall owner will play with the dough in the palm of his hand. No matter how he shakes the dough, it will not fall off. The dough will be shaken for a moment by the side of the pot, and then quickly rubbed and pulled on the bottom of the pot, and a round cake skin will be spread out as thin as a cicada's wings. The production of spring roll skins has requirements on the water ratio, dough time and production skills. So it’s difficult to make high-quality spring roll wrappers at home. In fact, my mother in my hometown also makes spring roll wrappers every Spring Festival, but the taste of spring roll wrappers made at home is still slightly worse than those bought at home. Today I will share with you a homemade spring roll wrapper. As long as you have a little patience and roll the dough thin enough, the taste will not be bad.

Tags

• snacks
• home cooking
• beginning of spring
• spring recipes
• cooking wine
• egg white
• flour
• fresh shrimp
• pork fat meat
• warm water
• chopped green onion
• ginger juice
• pepper
• salt

Ingredients

Steps

1. 1 Mix flour, warm water and 2g of salt and knead evenly into a smooth dough for about 20 minutes.

   

2. 2 Peel, devein and clean the shrimp.

   

3. 3 Cut the shrimp into two pieces from the back and cut the pork fat into thin strips.

   

4. 4 Add cooking wine, ginger juice, pepper, salt, and egg white to the shrimp and mix well. Finally, add pork fat shreds and chopped green onion, mix well, and refrigerate until ready.

   

5. 5 Cut the dough into dumpling wrapper-sized pieces.

   

6. 6 Take an agent and flatten it and apply a layer of oil on it.

   

7. 7 Cover it with another dough ball.

   

8. 8 Roll it into thin slices, the thinner the better.

   

9. 9 Put it into a pot of boiling water to steam, while rolling out a piece of dough.

   

10. 10 Steam for about a minute. When the next dough is rolled out, continue to put it in the steamer to steam, and so on, until the last dough is rolled out and continue to steam for about another minute.

    

11. 11 Take out the steamed dough and carefully and slowly tear it apart one by one. Very thin. (It can be made thinner)

    

12. 12 Take a piece of dough, add an appropriate amount of filling, and smear the egg white in the filling around the dough to make it sticky.

    

13. 13 Fold both sides in half.

    

14. 14 Make all spring rolls in sequence.

    

15. 15 Fry in 70% hot oil until golden brown and take out.

    

16. 16 The outside is crispy and the filling is juicy and very delicious.