These Chengdu-style spring rolls are a light and fresh street snack that don’t require messy frying. When you think of spring rolls, the first image that comes to mind might be golden, crispy shells hot from the fryer. But these Chengdu-style spring rolls are packed with winter vegetables like radishes and carrots for a crispy and refreshing bite. The wrappers are just 3 ingredients, formed into a thin and tender layer by stamping the ball of raw dough directly onto a hot pan.
Tips for forming spring roll wrappers
- Choose the Right Pan: Use a stainless steel or carbon steel pan for best results. A nonstick pan won’t work well for this application since the dough won’t stick in a thin layer.
- Control the Temperature: Keep the pan at low heat. If the pan is too hot the wrapper may burn or become uneven.
- Press Evenly: Use steady, even pressure when stamping the dough ball onto the pan. If there’s any holes press the dough back over those areas to patch them.
- Oil Lightly: Grease the pan very sparingly with a paper towel. Too much oil and the wrappers won’t stick to the pan in a thin layer. I’ll usually make a several wrappers before adding more oil once it becomes difficult to peel the wrappers off.
- Practice Makes Perfect: Don’t worry if the first few wrappers aren’t perfect. This technique improves quickly with practice.
Chengdu-Style Spring Rolls & Spring Roll Wrappers
Ingredients
Spring Roll Wrapper
- 200 g bread flour
- 2 g salt
- 180 g water
- cooking oil for brushing pan
Spring Roll Assembly
- 1/2 daikon shredded
- 1 medium carrot shredded
- 2 radishes shredded
- 1 tsp black vinegar
- 1/2 tsp kosher salt
- 3 Tbsp chili crisp
- 2 Tbsp crushed peanuts
Instructions
Spring Roll Wrappers
- Combine 200 g bread flour, 2 g salt, and 180 g water in a mixing bowl. Knead until no dry spots of flour remain. Rest at room temperature for 15 minutes. Knead and fold the dough for 3 minutes more, until smooth and elastic. Rest again for 15 minutes to relax the gluten.
- Heat a skillet (not nonstick) over low heat. Lightly brush it with a thin layer of oil using a paper towel. Pick up the entire ball of dough with one hand and gently stamp it onto the skillet into a thin, 5-inch circle.
- Cook the wrapper until it is no longer wet and the edges set, about 30 seconds to 1 minute. Use a spatula to lift one edge and peel the wrapper off the pan. Repeat with the remaining dough, brushing on more oil as needed.
Spring Roll Assembly
- Toss the daikon, carrot, and radishes with 1 tsp black vinegar and 1/2 tsp kosher salt. Taste and adjust salt and vinegar if needed.
- Assemble spring rolls by placing 2-3 Tbsp of vegetables in the center of a wrapper and roll tightly into a cylinder. Stack the spring rolls on a plate and drizzle with 3 Tbsp chili crisp. Sprinkle 2 Tbsp crushed peanuts on top before serving. Enjoy immediately.
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