Not sure where to post, but the spring roll casing is sort of a wrap, I think 
As usual, my recipe has no fixed amounts. Its more the proportions that matter.
For the dough, I roughly followed the method as described here
Wonton, Siu Mai, and Cantonese Spring Roll Skins, except I used no egg, but hot water.
I made half the amount and used only half again, which resulted in 4 spring rolls.
I used
Flour 100 gr
Hot water 50 ml
Salt 2 gr
After running it through the pasta macine at the finest level, I put flour on each skin and put them on top of each other and rolled them out a bit more, before carefully peeling them apart.
I read about that somewhere else.
The skins were pretty uneven, but it worked.
For the filling
Onions: half small one, finely chopped, about 2 tablespoons
Ginger: finely chopped, about 1 tablespoon
Bacon: thinly sliced, about 2 tablespoons
Chili-garlic paste: 1 teaspoon (or to taste)
Dried mushrooms: 5, soaked, squeezed out and chopped
Bean sprouts: good handfull.
Chinese vinegar: 1 teaspoon
Chinese rice wine: 2 teaspoons
Fry bacon in a little oil,
when cooked add chili paste & onions and lightly fry
Add ginger
Add mushrooms.
Add vinegar and rice wine and fry till most liquid has gone.
Add bean sprouts, stir well and turn of the heat so the bean sprouts maintain a bit of a bite
Let cool.
Once cool, grab the wrappers, put some filling like a sausage just below the centre.
Fold the sides over, then the smaller remaining part and roll over till it resembles a spring roll.
Slightly wet the overlapping sides with your finger to "glue" the dough together
Deep fry in hot oil
It's much more difficult to describe than to do!
Just make sure the filling is not wet. Other than that, use whatever you want.
As usual, my recipe has no fixed amounts. Its more the proportions that matter.
For the dough, I roughly followed the method as described here
Wonton, Siu Mai, and Cantonese Spring Roll Skins, except I used no egg, but hot water.
I made half the amount and used only half again, which resulted in 4 spring rolls.
I used
Flour 100 gr
Hot water 50 ml
Salt 2 gr
After running it through the pasta macine at the finest level, I put flour on each skin and put them on top of each other and rolled them out a bit more, before carefully peeling them apart.
I read about that somewhere else.
The skins were pretty uneven, but it worked.
For the filling
Onions: half small one, finely chopped, about 2 tablespoons
Ginger: finely chopped, about 1 tablespoon
Bacon: thinly sliced, about 2 tablespoons
Chili-garlic paste: 1 teaspoon (or to taste)
Dried mushrooms: 5, soaked, squeezed out and chopped
Bean sprouts: good handfull.
Chinese vinegar: 1 teaspoon
Chinese rice wine: 2 teaspoons
Fry bacon in a little oil,
when cooked add chili paste & onions and lightly fry
Add ginger
Add mushrooms.
Add vinegar and rice wine and fry till most liquid has gone.
Add bean sprouts, stir well and turn of the heat so the bean sprouts maintain a bit of a bite
Let cool.
Once cool, grab the wrappers, put some filling like a sausage just below the centre.
Fold the sides over, then the smaller remaining part and roll over till it resembles a spring roll.
Slightly wet the overlapping sides with your finger to "glue" the dough together
Deep fry in hot oil
It's much more difficult to describe than to do!
Just make sure the filling is not wet. Other than that, use whatever you want.
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