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.
#streetfood #springrolls #asmr
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.
Flour 1lb 2oz / 500g
Salt 1tsp / 5g
Water 1lb / 450g
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
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
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