The dough for spring rolls and Chinese spring rolls with meat and mushrooms

Description

Spring rolls wanted to cook for three years already (since a visit to Thailand), but all hands did not reach. And here is the dough recipe was found (although in the fridge for two months is the phyllo dough, but I wanted to do everything with your hands). The dough and the process description found in the journal "Deli" in March 2012. This recipe can make any hostess - there are no rare ingredients, everything is available, including money. The only thing - will have little trouble with a homemade dough. I invite you to join.

Ingredients

Flour

280 g
Starch

4 Tbsp
Water

500 ml
Salt

0.5 tsp
Meat

400 g
Mushrooms

150 g
Cabbage

5 piece
Green onions
Soy sauce

3 Tbsp
Sweet white wine

2 Tbsp
Vegetable oil

7 Tbsp
Carrots

1 piece

Cooking

For the dough mix 280g flour 2st. l of starch and 0.5 tsp salt.

Mix 200 ml of water with 1.5 tbsp oil.

Pour in the water with the butter in the flour.

And knead until then, until the dough becomes sticky, soft and elastic. Cover and refrigerate for 4 hours.

Here begins my torture test (I'm gonna go ahead - I won!!!). On the recommendation of the journal: preheat on medium strong fire-stick pan without oil. Take the dough in hand, touch the hanging end of the test to the center of the pan and by making the brush a rotary motion, as if to smother the dough in a circle. To the pan they will stick to a thin layer test.

I did that... the Batter was in the pan, progerias to yourself... first, too strongly warmed up frying pan.

Second, my dough was too thick. I became his "dilute" the water. The dough turned out a sort of makushka, in one piece, as if a thick slurry of sour cream. After that, I took in hand a little Giucci and put manually the pan.

If the surface remain significant bumps-just spread them with a spatula or fingers (be careful - our pan is hot). Let the dough dry out - it will become opaque. Gently pry it with a spatula and remove from the pan. On the other side of the pancake to fry

Got this pile. At first it seems they're too fragile and very plump.. But by the time our pancakes-the rolls lie in a heap, they become softer and even seemed thinner.

Leave the pancakes to breathe, and themselves, prepare a filling. Choose meat according to your taste or what's in the fridge. I have this pork. In the original recipe - chicken thighs.

Mix soy sauce, wine and cornstarch. I instead of rice wine - vermouth "Martini". I read on the Internet that the fortress of rice wine varies between 14.5 and 20 % vol., and sweetness is also different. Thought that the Martini is also good. Was very-very)))

Mix soy fill with meat, set aside. While the meat is impregnated with aromas, will continue to do the filling.

Dried mushrooms (I have 30g) and fill with cold water and put on to cook. After that, they will increase in volume and weight will be 150 g. If the mushrooms take a fresh, then their weight should be about 120-150 g.

Very thinly slice the leaves of the Beijing cabbage, removing the bottom, the hard part. I'm a carrot (without further ADO) rubbed on a medium grater for Korean carrot. Green onions cut into pieces of approximately 2 cm.

Part of the onion to throw in the frying pan, where the already heated vegetable oil. After a couple of minutes to it, add cabbage, carrots. After another 2-3 minutes the remaining onion.

Cook until cabbage is not Pavane. Transfer to a plate.

Heat in a pan 2 tbsp oil and on high heat brown the meat.

When it is almost ready, add the mushrooms and cabbage.. Cook, stirring, another 3 minutes. Remove from the heat. If you have the fluid drained. Cool.

Take a handful of the first pancake. We can already see how he became soft, pliable and even thin. Put on him the filling.

Wrap the pancake. In a pan heat oil and over high heat quickly fry from two parties to our rolls.

Toasted rolls spread on a napkin to excess fat is gone.

While Your rolls are on the tissues, protect them from the encroachments of their loved ones.. or nothing will remain for the final photos with a sweet and sour or spicy sauce))) I Have had children, so on the photo were only those residues that I managed to beat with big Boi))) Yes, I admit, messing with homemade spring rolls a lot, but in the end they turn out very tasty! Try it!

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