Egg or spring roll wraps
Beb Vuyk writes in her cookbook: “Egg roll wraps are for sale in various Dutch-Indonesian shops. Note that they are not too dry, because they can break when folded. For those who see no chance to buy wraps, and like to embark on an adventure, here is the recipe: ‘ from Groot Indonesisch Kookboek 1973, page 427.
I like to take on this challenge. I’m making ‘lumpia’ wraps today. Mixing the spring roll dough is fun to do. It’s a simple basic wrap dough that needs to fit tightly around the filling, but should not be too thick. I try to roll neat square, thin egg roll sheets but that is not so easy. Next time I want to use my pasta machine, to make the sheets evenly thick and firm.
For the filling go to this recipe.
Egg roll wraps, translated #538 from Beb Vuyk’s Groot Indonesisch Kookboek, page 427.
Ingredients
- 100 grams of flour
- egg white from one small egg, just beaten
- 8 tablespoons of water
- pinch of salt
- 20 gram of cornflour
- Sift the flour and cornstarch together with salt.
- Whisk it with the beaten egg white and water into a smooth batter.
- Put it on a floured plate, sprinkle flour on top, and leave it covered for 1 hour in the refrigerator.
- Roll out on a floured table with a floured rolling pin.
- Roll it once and cut the dough in half. Roll it and use some extra flour, until it’s translucent.
- Cut it into four square pieces.
- Crop the edges slightly and leave the sheets before filling for at least half an hour in the fridge.
It is an easy dough to make; ready in 10 minutes. When the mix is no longer sticky (add more flour when it is) and can easily be formed into a big bun it’s ready to rest for an hour in the fridge.
When I roll the dough I try to make it as rectangular as possible. I work the dough until it’s translucent. Too thick is not tasty and too thin not practical, because the dough may tear and the rolls will fill up with fat from the frying pan.
To fill the egg wraps I take an egg wrap sheet with one of the corners towards me and fill it with two tablespoons of a mixture. Then I fold the tip and pressure it to let the air out. I close the edges with a beaten egg. Fold the sides and roll it upwards.
They do not look the same, quite rough, but taste great. Double-check if they are all properly sealed before frying. I bake until golden brown.
I serve soy sauce with them. Spring rolls are great with sweet and sour sauce as well. I would not mind experimenting with how thin I can make the dough. So next time I will definitely try the pasta machine.
