Spring Roll Skins #1

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2 c Flour
1 1/2 c Water

Original recipe makes 12



1. Place flour in a bowl. Gradually add water, mixing and kneading in one direction until the dough is marshmallow soft. 2. Cover with a damp cloth and let stand 30 minutes. 3. Lightly oil a 6- or 7-inch skillet (by rubbing its surface with a piece of cloth or cotton soaked in peanut oil). Heat pan over a low flame. 4. With a pastry brush, brush on the dough in 5-inch squares. If holes appear, brush on more batter with crosswise strokes. Cook over low heat until set (do not brown). Place skins on a tray and cover with a damp towel. 5. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATIONS: 1. For the flour, use 1-1/3 cups wheat flour, 2/3 cup water chestnut flour. 2. In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut oil. 3. In step 4, instead of using a pastry brush, pick up a batch of dough and rub it over the warmed, oiled surface of the skillet until a thin sheet adheres. Or take some dough on the ends of the fingers and spread it over the skillet with a swirling action to form a thin skin. NOTE: See "Information: Eggrolls" for a list of fillings and other information. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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Chanh Khang Company is the food Spring roll rice paper, ? ???, carrot spring roll rice paper and vermicelli (Vermicelles de riz ) Manufacturer and Exporter in Vietnam. Our products are made by traditional methods and with modern machines for making sanitary safety food products. Our products are exported to Japan, Korea, Singapore, Thailand, Indonesia, Canada, African countries. Welcome to visit: http://www.ricepapervietnam.netfirms.com Contact phone: Phone: +84-903824316 Fax: +84-862658717 Skype: chanhkhang Email: ckcviet@gmail.com
chanhkhang 6y ago

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