Sauce-flavored Spring Rolls

Name: Sauce-flavored Spring Rolls
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Flour; 100g Shimizu; 60g Chives; 1 Ham sausage; 60g White radish; 8g Vegetable oil; 2g salt; 2 tablespoons Shacha sauce

by 18LS28xgl Scattered

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Different festivals have different customary diets, such as eating zongzi on the Dragon Boat Festival, moon cakes on the Mid-Autumn Festival, and spring rolls at the beginning of spring.
The spring rolls we usually see are one roll, one fold, and another, wrapped in a small and exquisite way. Then put it in a frying pan and fry it to golden brown, smell the aroma, and take a bite full of crispy. How can people refuse to be so delicious? White-collar workers can eat 12 spring rolls in one go. Doesn't this still explain the deliciousness of spring rolls?
But although spring rolls are delicious, fried foods are really not suitable for eating. Don't you think the white-collar worker who ate 12 spring rolls in one breath almost died? This shows how important a correct and healthy diet is.
Today I will share with you a spring roll that is simple to operate, nutritious and delicious. The steamed spring roll wrappers do not need to be folded or deep-fried. They can be eaten as soon as they are rolled. They are delicious and not on fire. Friends who like to eat spring rolls don’t have to be afraid to eat 12 spring rolls in one go.
The spring rolls made by yourself are clean, hygienic, and can be eaten at ease. And according to my method, novices can also make paper-thin spring rolls. If you don’t believe me, I’m afraid you will be hungry if you look at the pictures. O(∩_∩)o ~

Ingredients

200g Flour
100g Shimizu
60g Chives
1 Ham Sausage
60g White Radish
8g Vegetable Oil
2g Salt
2 tablespoons Shacha Sauce

Sauce-flavored Spring Rolls

1. Mix 200g flour with 1g salt;

2. Slowly pour 100g of water into the flour. While pouring the water, use chopsticks to stir the flour into a flocculent shape;

3. Then knead it into a smooth dough;

4. Cover with plastic wrap and relax for about 10 minutes;

5. Divide the dough evenly into 16 small balls, each of which is about 17g;

6. Flatten the balls and roll them into a round dough of uniform size;

7. Fold the noodles together, brush a proper amount of vegetable oil between each noodles; I divided it into two, and stacked 8 noodles together;

8. Use a rolling pin to roll the dough back and forth into a thin sheet; the size of the dough depends on personal needs;

9. Put a steaming cloth on the steamer, put the rolled spring roll wrappers in a pot with cold water, and steam for about 10 minutes after the water is boiled;

10. Prepare other ingredients: wash the leek and cut into sections; shred the ham; shred the white radish, add an appropriate amount of salt, stir well, and marinate for a few minutes;

11. Heat up the wok, add a proper amount of vegetable oil;

12. Add shredded ham, shredded white radish, and leeks in turn and stir-fry until cooked;

13. After the vegetables are cooked, turn off the heat and serve; take the spring roll wrappers out of the pot, let cool a little, and uncover one by one;

14. Spread some shacha sauce on the spring roll wrapper;

15. Roll the vegetables and serve.

Tips:
1. Shacha sauce has a salty taste, so you don't need to adjust salt for fried vegetables;
2. Taste can be adjusted according to personal taste; vegetables can also be replaced with your favorite vegetables;