Try this Spring Roll Skins #1 recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 12 | ||
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Calories: 91 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 26.9mg | 1 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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