spring roll sheets

These Homemade Fresh Spring Roll Wrappers are pliable thin sheets made from a simple mixture of flour, salt, water and oil. They are versatile and can be enjoyed in fresh (unfried) spring rolls (popiah) or deep fried Vietnamese spring rolls (cha gio).

Homemade Fresh Spring Roll Wrappers

g all-purpose flour

sea salt

g lukewarm water (35ºC

avocado oil (or vegetable oil)

In a bowl, combine all-purpose flour and salt.

Pour in warm water and mix together with a pair of chopsticks until a dough forms.

Knead until the dough becomes very smooth.

Divide dough into 12 equal portions, about 21g each.

Flatten each piece into flat discs. Dust with some flour over top.

Cover with a damp clean kitchen towel or plastic wrap and let rest for 30 minutes.

Dust a little extra flour onto the dough discs.

Line a tortilla press with parchment paper and add a dough disc.

Use the tortilla press to flatten the dough into a 4" round diameter. (Or use a heavy frying pan to flatten).

Lay dough disc on a lined baking tray.

Repeat with the remaining dough.

Take one piece of dough disc and generously spread oil on it.

Place another piece of dough on top, spreading oil the dough and stacking until 6 pieces are in a pile.

Repeat with the remaining discs, making 2 separate piles with 6 pieces each.

Take one pile of dough and pinch around the seams.

Flatten the disc with your palm by pressing the disc while rotating it, to expand it in size.

Turn it over and flatten the same way.

Keep pressing the dough on both sides, alternating until it reaches a size of about 6" in diameter. Check the edges to see if they are lined up.

Repeat with the other pile of dough discs.

Now use a rolling pin to roll it out further to a diameter of about 9".

Repeat with the other dough. You'll end up with 2 pieces of dough with a diameter of 9".

Cover the dough with a clean kitchen towel or plastic wrap and let them rest for 15 minutes.

Make the dough:

Add water to a wok or large pot for steaming. Heat the water until it comes to a rolling boil.

Place one piece of dough on parchment paper and carefully transfer to the wok.

Cover with a glass lid and steam for 10 minutes at high heat.

If you see the dough is puffing up, it is ready.

Remove from the wok and repeat with the second piece of dough.

Place the cooked dough onto a clean cutting board.

Use an 8" round lid or plate as a guide and place onto the cooked dough.

Use a sharp knife to cut around the edge of the lid or plate, to yield an 8" round dough.

Remove the exterior rim (you can snack on it).

Gently peel the wrapper skins to separate each sheet while still hot.

Cover the peeled wrappers with a kitchen towel to prevent them from drying out.

Let cool completely.

Use in fresh spring rolls (popiah) or as a wrapper for deep fried spring rolls (cha gio).

Cook the wrappers:

Authentic samosas are a labor of love. These are semi-homemade: using ready to use spring rolls sheets stuffed with lightly spiced potato and deep-fried until crispy and golden.

Easy Samosa (2 Ways)

All-purpose flour

tbsp Ghee or Oil (or clarified butter)

salt

Water

Spring roll sheets

Water (for brushing the pastry)

potatoes

Onions (chopped and sauteed)

tsp Black pepper

tsp Turmeric

Cilantro (or parsley chopped)

Vegetable oil

Mustard seeds

Cumin seeds

med Curry leaves

Onion (finely chopped)

Garlic cloves

Fresh ginger (grated (optional))

Potato

Green peas

Carrots

½ tsp Cayenne or paprika (up to 1 tsp to make it spicy)

Coriander powder

Turmeric powder

Cumin powder

¼ tsp Garam masala

Lemon juice (or lime juice

Black pepper

Boil potatoes - Wash, peel, and dice the potatoes into equal size pieces about 1 1/2 inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander (or use a slotted spoon) and put them back into the same pot on low heat for another two minutes. Cool completely. Pro tip - It is easier to work with cold mashed potato as it does not soften the spring roll sheets.  Alternatively, you can use leftover mashed potatoes.

Combine - In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.Pro tip  - sauteeing the onions in a teaspoon of oil will take the raw bite out of the onions but you can certainly use raw.

Mashed potato filling - option 1

Crackle - In a large skillet over medium-high heat, add the oil and crackle the mustard seeds followed by the cumin seeds and curry leaves.

Saute - Turn to medium heat. Add the onions and saute until translucent. Add the garlic, and ginger. and saute for another 30 seconds. Add spices and saute with a few tablespoons of water for 30 seconds. Pro tip - a few tablespoons of water will prevent the spices from burning.

Simmer - Add the chopped vegetables, lemon juice, and cilantro. Season with salt and pepper.  Cover the pan and cook on medium-low heat until the potatoes are tender.

Mash - Once the potatoes are tender, gently mash the veggies with a fork or vegetable masher. You don&#39;t want everything mashed, keep them coarse. Pro tip - mashing the veggies will make it easier to stuff the pastry but keep it coarse otherwise the juices will make the filling soggy.

Vegetable filling - Option 2

Combine - In a bowl, add the flour, salt, and caraway seeds. Then add the melted ghee and rub it well in the flour.Pro tip - you want to spend some time rubbing the flour and ghee. This is the first secret to making a pastry-like dough.

Knead - Next, add water and combine well. Make sure to use less rather than too much water. You want a flaky yet pliable dough. Cover the dough and let it rest for at least 15 minutes. Then, knead a few times more to make it smooth.  You can also leave this dough in the fridge for up to 24 hours.Pro tip- the second secret to making a good pastry dough is not to over-knead it. Kneading too much will activate the gluten in the dough making it soft. We want a crispy flaky dough similar to shortbread.

Rest - Once the dough is rested. Knead briefly to make it smooth. Then divide the dough in half and each half into 6 portions. (total 12 samosas)

Roll - Gently roll each portion into a smooth ball. Let rest for 10 minutes. Then, roll each ball of dough into a circle approximately 6 to 7 inches (16 to 18 cm) in diameter.  Each circle makes 2 samosasPro tip - resting the dough between steps will relax the gluten and prevent it from shrinking.

Fill - Cut each circle in half. Working with one semi-circle at a time fold it into a cone over the palm of your hand as shown in the video. Then fill the cone with your choice of filling and brush the top open edges of the cone with water. Seal the top ends close.  Pro tip - a filled samosa should be stored sealed side down with the point facing up.  This way they hold their shape better and you can accommodate  more samosas on one baking tray.

Air dry - Place the samosas on a baking sheet lined with parchment paper and place them seam-side down. Leave them open for no more than 15 minutes. This helps dry excess moisture and makes them crispy.  Pro tip - these samosas can be covered and kept in the fridge for up to 24 hours. You can also freeze them on a tray for up to a month. Thaw in the fridge overnight.  Make sure to deep fry them just before serving.

Samosa pastry dough- Option 1

Divide each spring roll sheet into three, as shown in the video. Work with one piece at a time.Pro tip - Keep the remaining sheets wrapped under a clean kitchen cloth while you do the rest to prevent them from drying out.

Place a generous amount of filling on one-third of the sheet.  Fold the sheet into a triangle, as shown in the video. Brush the bottom 2-inch pastry with water to keep the seams closed.Pro tip - You can fill and fold these, then, keep them in the fridge until ready to serve.

Spring roll pastry - Option 2

In a large pot, pour the oil and heat it on medium-high heat. The oil must be hot but not too hot about 325°F to 350°F. No more. Pro tip - as a guide for oil temperature - If you drop a samosa in there it should come up in 30 seconds. If it comes up before that meaning it&#39;s too hot, and of course, longer than it&#39;s not hot enough.

Deep fry the authentic pastry samosas for 4 to 6 minutes each and the spring roll samosas for about 2 to 3 minutes each.

Remove on paper hand towels to absorb excess oil. Serve along with some sauce and chutney. I serve with my green chutney, tomato ketchup, and tamarind chutney.

Deep fry

https://www.youtube.com/watch?v=PmxFkv5u7uA

Samosas are savory pastries served as a snack or as appetizers. They are stuffed with lightly spiced potato and deep-fried until crispy and golden. Today, I give you two methods - authentic pastry or spring roll sheets.
Get the full recipe with progress pictures here - https://veenaazmanov.com/easy-samosa-recipe/


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Easy Samosa Recipe 2 Ways - Traditional Pastry or Spring Roll Wrappers

Easy way to make Spring Roll Sheets or Spring Roll Wrappers with a batter made from all-purpose flour, cornstarch and salt.

Spring Roll Sheets | Spring Roll Wrappers Recipe

all-purpose flour ((maida))

cornstarch ((also known as corn flour

water (or

oil (for making the wrappers)

In a bowl, take the all-purpose flour (maida), cornstarch and salt.

With a wired whisk or a spoon mix the dry ingredients.

Add water.

Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.

The batter should be of a flowing consistency. Depending on the quality of flour, you can add less or more water.

Making batter

Now on a low flame, heat a nonstick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are well-seasoned.

With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For the nonstick pan you can skip greasing with oil. But if you feel the wrappers are sticking then grease or brush the pan evenly with oil.

Now lift the pan above the stovetop burner. Add 2 tablespoons of the batter at once in the pan. So use a spoon in which 2 tablespoons of the batter can fit in. You can also make larger sized wrappers using 3 to 4 tablespoons of the batter.

Gently, spread the spoon clockwise to make a small thin crepe. Similar to the way we make dosa. Now keep the pan on the stovetop on a low heat. Add 1 to 2 tablespoons more water if the batter becomes thick while preparing the wrappers.

Do remember that the crepes have to be thin. If they become thick, then they break while rolling and sealing.

On a low heat cook the crepe (spring roll wrappers) till the sides start curling up and the crepe becomes kind of translucent.

The crepe just need to be about cooked. No need to flip and cook the other side. Just cook one side.

Lift the spring roll wrapper with a spatula.

Place the spring roll wrapper in a tray or plate with the cooked side facing you.

Make the spring roll sheets in batches this way.

Allow the spring roll sheets to cool first and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl, so that they do not dry out.Do not stack them when they are hot, as they will stick to each other.

Making spring roll wrapper

Once the spring roll wrappers&nbsp;come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge.

When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily.

You can also keep these spring roll sheets either in the fridge or in the freezer.

In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using. 

Storage

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Easy Samosa (2 Ways)

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Top 3 spring roll sheets recipes from across the web

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Homemade Fresh Spring Roll Wrappers

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Spring Roll Sheets | Spring Roll Wr...

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