Sauce-flavored Spring Rolls

Name: Sauce-flavored Spring Rolls
Total time: 2 h
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

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Speaking of sauce and coriander, I think of sauce biscuits! And the Spring Festival is approaching, this dish must be indispensable on the dinner table-Jiangxiang Spring Rolls! The pancakes are soft and fragrant. They won't be hard after a few days. They are delicious when eaten directly, and the rolls are more delicious! Can be a meal, can also be a cook, the whole family loves it! The most important thing to eat during the Spring Festival is it, which means "bite the spring"! The steamed spring roll wrappers do not need to be folded or fried, and they can be eaten as soon as they are rolled. They are delicious without being heated. Both the elderly and children in my family love to eat, and the two plates are not enough, and my husband can eat ten of them! And according to my method, novices can also make paper-thin spring rolls. If you don’t believe me, look at the picture, I’m afraid you will be hungry when you look at it~O(∩_∩)o
In addition to the Spring Festival, spring rolls can also be eaten at ordinary times, and the dishes in the spring rolls can also be changed according to personal preference~~

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 of flour with 1g of salt; slowly pour 100g of water into the flour, and use chopsticks to stir the flour into a flocculent shape while pouring the water;

2. Then knead into a smooth dough; cover with plastic wrap and relax for about 10 minutes;

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

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

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

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

7. 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;

8. 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;

9. Heat up the wok, add appropriate amount of vegetable oil; add shredded ham, shredded white radish, and leeks in turn and stir-fry until cooked;

10. After the vegetables are cooked, turn off the heat and serve; the spring roll wrappers are taken out of the pan, let cool a little, and uncovered one by one; the spring roll wrappers are smeared with a proper amount of shacha sauce;

11. 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;
3. Scattered gourmet life (scattered gourmet), original author of the gourmet column. Follow me, I will share more simple recipes for food with you! If you like it, please forward it, your forwarding is very important to me!