[ningbo] Fresh Shrimp Spring Rolls

Name: [ningbo] Fresh Shrimp Spring Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 85g warm water; 2g salt; a little Cooking Wine; a little pepper; 1 piece Egg white; 100g Fresh shrimp; a little Ginger juice; 50g Pig fat; a little chopped green onion

by Daughter of heaven

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Traditional spring roll wrappers are made with a slightly thicker batter. Generally, in the market, there is a small bench, a handful of dough, and a small stove. The stall owner plays the dough on the palm of his hand. No matter how he shakes the dough, it does not fall off. The dough is shaken on the side of the pot for a while, and it is quickly pulled on the bottom of the pot. Spread out a round cake crust that is as thin as a cicada wing. The production of spring roll wrappers has requirements on the ratio of water, the time of noodles, and the production skills. So it is difficult to make high-quality spring roll wrappers at home. In fact, my mother in my hometown also makes spring roll wrappers during the Spring Festival every year, but the taste of the spring roll wrappers made at home is still slightly worse than that of bought spring roll wrappers. Today I will share with you the homemade family spring roll wrappers. As long as you are a little patient, the dough is thin enough and the taste is not bad. "

[ningbo] Fresh Shrimp Spring Rolls

1. Mix flour, warm water, and 2g salt to form a smooth dough for about 20 minutes.

[ningbo] Fresh Shrimp Spring Rolls recipe

2. Shrimp shelling and shrimp removal line is cleaned.

3. Cut the shrimp into two pieces from the back, and cut the pork fat into thin strips.

4. Add cooking wine, ginger juice, pepper, salt, and egg white to the shrimp, mix well, and finally add pork fat shredded pork and chopped green onion, mix well and refrigerate for later use.

5. Cut the good dough into dumpling-sized pieces.

6. Take a medicament and squeeze it and apply a layer of oil.

7. Cover it with a flour paste.

8. Roll out into thin slices, the thinner the better.

9. Steam it in a pot of boiling water, while rolling out a dough.

10. After steaming for about one minute, the next pasta is ready, continue to steam in the steamer, and so on, until the last pasta is finished, continue to steam for about another minute.