Comments on: Spring Roll Wrappers (Traditional Way) https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/ Chinese Recipes and Eating Culture Sun, 24 Mar 2024 11:18:18 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1496025 Sun, 22 Oct 2023 22:53:02 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1496025 In reply to Nancy Oliva.

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

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By: Nancy Oliva https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1496020 Sun, 22 Oct 2023 18:01:14 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1496020 Can you make them in advance? If so, how long can you store them in the fridge?

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By: Elaine https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1124620 Sat, 27 Jun 2020 23:47:14 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1124620 In reply to David.

David,
This must be freshly made!

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By: David https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1124493 Sat, 27 Jun 2020 13:19:04 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1124493 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.

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By: Elaine https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1114904 Wed, 20 May 2020 01:42:57 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1114904 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.

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By: Fareeha https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1113439 Thu, 14 May 2020 10:18:52 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1113439 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?

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By: Eating on Two Wheels https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1064240 Thu, 12 Sep 2019 22:05:53 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1064240 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…)

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By: Elaine https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1064133 Thu, 12 Sep 2019 12:38:39 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1064133 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.

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By: Eating on Two Wheels https://www.chinasichuanfood.com/spring-roll-wrappers-traditional-way/comment-page-1/#comment-1064059 Thu, 12 Sep 2019 06:24:27 +0000 http://fd5.b5b.myftpupload.com/?p=12403#comment-1064059 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!

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