I have tried several different versions of spring roll in both Singapore and Malaysia, but none of those are similar to my mom's version. Mom's one-dish filling is cooked with jicama, long bean, bean sprout, firm bean curd and other stuff. Also, she did not add shrimp paste and crushed peanut. Mom is retired from selling spring roll but the flat pan she used for making the wrapper is still her treasure. Well, she would never retire from making it for her children, grandchildren and close relatives. It is a good dish to prepare for a gathering, both adults and children would have so much funs rolling up their own spring roll.
To make fresh spring roll, the wrapper or pastry is the most important part. It must be thin and soft but strong enough to wrap in heaps of fillings. By the way, I love spring rolls with less amount of filling. Those slim spring rolls in the photo were for me.
Here is the recipe for the wrapper, filling is all up to individual preferences... I keep my mom's recipe for time being.
Ingredients (makes 24 pcs+):
- 2 cups all-purpose flour
- 1 egg white
- ¾ cup water
- 1 tbsp vinegar
- pinch of salt
- Put all ingredients in a mixing bowl and mix well. Let it rest for about an hour or longer. The consistency should be in between batter and dough, must be able to transfer to pan with hand.
- Heat non-stick pan on lowest heat and grease lightly with cooking oil. I always wipe the pan with paper towel after greasing.
- Take handful of batter and spread onto the pan (as thin as possible) quickly with circular motion to make a 15-20cm pancake.
- Cook for 5-10 seconds, flip over and cook for another 5 seconds. Ready to use.
- Cooked wrapper must be covered with cling wrap or damp cloth to prevent drying out.