Aromatic (and tastier!) spring roll wrappers
I used to cook my spring roll wrappers on medium-low heat. Yesterday, I realized that if the batter is poured into a very hot pan and the wrapper is cooked over medium-high heat, the bubbles create a better texture and pattern. The wrapper browns better too.
But that wasn’t the only thing I learned yesterday. I also discovered that adding finely sliced herbs to the batter makes the wrappers aromatic and tastier. Those are bits of fresh tarragon peeping through the spring roll wrappers. Next time, I’ll experiment with some other herb.
For the ingredients, please refer to the spring roll wrappers entry in the archive.
So, you just get some fresh herbs, like tarragon, you slice them as finely as you can then you stir them into the batter.
Make sure that the pan is hot before pouring the batter in. You will have to work fast though because the heat from the pan will cook the batter instantly. So you have to swirl the pan around while pouring in the batter. What I do is heat the pan, then hold it away from the stove with my left hand, pour in the batter with my right hand while swirling the pan. I then set the pan on the stove over MEDIUM-HIGH heat and cook the wrapper until it pulls away from the sides and a spatula slides smoothly underneath.
Flip the wrapper to cook the topside. See the texture on the underside? Because the pan is hot when the batter first touches its surface, steam bubble form immediately. Those steam bubbles create the bubble pattern on the wrapper.
Note though that the topside won’t have those patterns. So when you fill them up, place the filling on the topside so that after wrapping it is the underside with the bubble pattern that is visible.
The filling? I sauteed lots of minced garlic and a sliced onion in a little vegetable cooking oil then added six diced chicken livers. After about a minute of stir frying, I added some sliced bok choy, a small carrot (grated), chopped oyster mushrooms and seasoned everything with light soy sauce, Kacap Manis, a little Hoisin sauce and lots of freshly ground pepper.
You can use just about any sauteed vegetable dish for the filling. Just remember that the filling should be well-drained and cooled to room temperature.
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Interesting! And an especially nice update because I hadn’t run across the spring roll wrapper recipe in the archives…now I know it’s there, with this as a bonus.
Lots of spring rolls recipes coming, Lulu. Spring rolls are so friendly to low-fat, low sugar dieters.
What a fabulous idea!
Although what’s the best method in making these if I want the wrappers nice and white as well as smooth and thin (and soft)?
Keep the batter thin, cook over medium-low heat and don’t wait for the wrapper to brown.
I missed the post you made about the crepe like wrappers….
Really ingenious Connie! Herbs in the wrappers….never have i seen or heard of that anywhere.
I gotta be quick with this….probably will take some practice…but definitely will do this.
Does this come with a sauce, or is this the type that doesn’t require one?
Herbs in the wrappers…..galing!
Just curious…do you flip this in air? I’ve always wanted to try that…hehe
There is a sauce in the lumpiang ubod entry. Also in the tuna and cabbage spring rolls recipe.
Re flipping in the air: No, LOL, that’s too ambitious for me hahaha
adding herbs to the wrapper is such a good idea! i might use chopped spring onions as i have a lot of those. thanks po!
hi ms. connie! the herbs in those wrappers are ingenious! is there any chance that it could hold up to mexican flavors if i should use them to make mini soft tacos? they look versatile enough for it. what do you think? and what herbs would go best with it?