Spring roll dough

Spring roll dough
Quantity Ingredient
250 g Wheat Flour Type 405
0,125 l Water

Spring roll dough can be used in a variety of ways. It becomes crispy when frying filled spring rolls and forms the typical bubbles. Season wheat flour type 405 with a pinch of salt. Stir in warm water. Knead by hand to an elastic dough. Add a little water if necessary. Shape the spring roll dough into a ball. Place on a lightly floured work surface. Cover with a damp cloth. Let rest for 2 hours. Shape spring roll dough into a 5 cm thick roll. Cut into 2 to 3 cm thick slices. Cover with the cloth. Roll out one disc of dough at a time on a lightly floured work surface as thinly as possible from the center to the edge. Turn a little at a time, again dusting lightly with flour. Cut out to a rectangle of 15 to 18 cm. Top with fried and cooled filling as desired. Fold sides lightly over filling. Roll up spring rolls tightly. Moisten seam with a little water. Press down and deep fry.

Servings: 6, Difficulty: 
Preparation time: 10 minutes, Total duration: 2 hours

All data per serving:
142 kcal
30 g
4 g
0 g

(C)opyright by Marions Kochbuch