Easy to make spring rolls

Spring rolls are loved by most people. While most people love ordering them when eating out, few are those who actually make them at home. Contrary to what is believed, spring rolls are actually easy to make. All you need to do is follow carefully some basic instructions. 

Ingredients (for the wrapping)

3 tablespoons of all-purpose flour
1 1/2 cup of water

Ingredients (for the sweet sour sauce)

1 cup of brown sugar
2 teaspoons of salt
2 tablespoons of tomato sauce
2 tablespoons of white vinegar
1 tablespoon of cornstarch
1 cup of water

Ingredients (for the filling)

1 lb of shredded chicken or pork

Ingredients (for the marinade)

2 tablespoons of dry white wine
1 teaspoon of salt
2 tablespoons of cornstarch

Vegetables and oil

1 cup of olive oil
1 cup of shredded green onions
1 cup of shredded bamboo shoots
1 cup of shredded mushrooms
1 cup of bean sprouts
2 tablespoons of soy sauce
2 shredded carrots

Preparation

Mix the flour and the water well for about 2 minutes.  Knead for about 10 minutes until the dough gets sticky.  Cover well and keep in the refrigerator for at least 6 hours. On the next day, heat the griddle to 300 degrees for a few minutes and wipe the warm griddle with  wax paper.  Take the max of dough in your hand and rub it on the griddle in a circular motion. Pull the remaining dough from the thin layer of dough, adhered to the pan.  You will know that the wrapping is done once the edge starts to lift and peel. Make sure you turn over the other side to heat equally before you put on the plate.

Cook the sugar, the salt, the tomato sauce and the white vinegar in medium heat for about 6 minutes. Add the cornstarch and the water and mix well for a minute. Add to sauce and cook well until the mixture gets thick. Keep warm until the time you serve the dish.Combine the  dry white wine, the rest of the salt and the rest of the cornstarch and soak. 

In a big saucepan, heat 1 cup of olive oil to 400 degrees. Add all the vegetables and fry for 2 minutes, stirring constantly. Keep the smooth side of the wrapping to the outside and place 2 tablespoons of filling on each wrapper. Wrap by folding over one end, then both sides, then rolling to the unfolded end.  Make sure that the wrappers are warm enough, otherwise they won’t be able to seal themselves. Fry the rolls in high heat for about 4 minutes until they get a golden brown color.

Serve immediately.