Comments on: Spring Roll Wrappers (Traditional Way)

By: Elaine

Elaine — Sun, 22 Oct 2023 22:53:02 +0000

In reply to Nancy Oliva. Yes, you can make them in advance. But need to reheat by steaming for later uusage.

By: Nancy Oliva

Nancy Oliva — Sun, 22 Oct 2023 18:01:14 +0000

Can you make them in advance? If so, how long can you store them in the fridge?

By: Elaine

Elaine — Sat, 27 Jun 2020 23:47:14 +0000

In reply to David. David, This must be freshly made!

By: David

David — Sat, 27 Jun 2020 13:19:04 +0000

Thanks for the great recipe! One question though:
If I don't use the entire batch of wrappers for spring rolls or whatever, how do I store them, and for how long will they still be good for use?
Thank you in advance.

By: Elaine

Elaine — Wed, 20 May 2020 01:42:57 +0000

In reply to Fareeha. Fareeha, The wrappers should be made before using. If you don't need that much each time, add some egg or scallions and make the batter to pancakes.

By: Fareeha

Fareeha — Thu, 14 May 2020 10:18:52 +0000

thnaks for sharing this recipe and the video really shows well everything that needs to be done. i wanted to ask you these are the wrappers that we use for fried spring rolls also right? also, when you have very little dough. left how do you. put it on the pan and is there always some dough wasted in the end that you. cant get on the pan?

By: Eating on Two Wheels

Eating on Two Wheels — Thu, 12 Sep 2019 22:05:53 +0000

In reply to Elaine. Thank you! I look forward to trying this. But today I have made soy milk from soy beans, and then firm tofu from the soy milk, and now will make your pan fried tofu recipe, because I am intrigued by the salt water soaking method. I am determined to make tofu that is truly delicious! (I will make your mapo tofu recipe soon...)

By: Elaine

Elaine — Thu, 12 Sep 2019 12:38:39 +0000

In reply to Eating on Two Wheels. I simply mean you need to add more water to the dough with the helps of both hands by pressing the dough in the first stage.

By: Eating on Two Wheels

Eating on Two Wheels — Thu, 12 Sep 2019 06:24:27 +0000

I love mastering unusual techniques like this one. I do not understand Step 2: "Hold one hand and dip into the water. Press the dough and let the dough absorb the water." Can you explain it a different way?
Thank you for sharing your beautiful recipes!