Webrolls in oil heated at 375°F for about 2 to 3 minutes or until the outer crust is nice and brown. You may need to turn the egg rolls as they cook, to ensure even …
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This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight. Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary.
Begin by folding the bottom of the cabbage leaf over the fillings, fold in the sides then continue to roll up the entire spring roll. Place each low-carb spring roll on an oiled baking tray and bake at 180C/350F for 10-15 minutes. No nutrition facts can be given as the fillings and vegetables used will vary widely.
Consider a strainer: For a good batter consistency, strain the batter to remove any lumps. When to fill the wrappers: For the best results, keep whatever filling you are using chilled, and do not make the spring rolls until you are ready to deep-fry.
Usually, the filling is light, full of tender-crisp vegetables, and you can taste and tell apart each of the ingredients in the filling. Spring roll wrappers can be hard to find if you do not live near an Asian supermarket. If they are not readily accessible, the best thing to do is make your own.