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.