Home Made Spring Roll Skins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 Cups of All Porpous White Flour2 Large Eggs6 tsp of Becel - Oil1 3/4 cup of Water
Sift the flour into a bowl, make a well in the center and stir in the eggs until well blended.
Add the water gradually, stirring constantly with a wire whist until the batter is smooth
Pour 1 tbsp of oil into a heavy skillet and heat until it is very hot. Pour out the excess oil.
Spoon 2 tbsp of batter into the skillet and tilt it in all direction to distribute the batter evenly.
Brush the skillet with a little oil before cooking each skin.
Cook on one side only about one and a half minutes until skin is firm but not brown.
As they are done, stack the skins on a plate and cover with damp towel. Let them cool completely before using.
Makes 14 skins
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NOTE: You can also use this recipe to make egg rolls not just spring rolls. This recipe is designed as an occasional treat and like all things out there is part of a heathy meal in moderation.
You can freeze the skins once they have been cooked, but its not recommended to freeze until they have been cooked, but they can be stored in the fridge for about 2 days before cooking.
Number of Servings: 14
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Add the water gradually, stirring constantly with a wire whist until the batter is smooth
Pour 1 tbsp of oil into a heavy skillet and heat until it is very hot. Pour out the excess oil.
Spoon 2 tbsp of batter into the skillet and tilt it in all direction to distribute the batter evenly.
Brush the skillet with a little oil before cooking each skin.
Cook on one side only about one and a half minutes until skin is firm but not brown.
As they are done, stack the skins on a plate and cover with damp towel. Let them cool completely before using.
Makes 14 skins
-----------
NOTE: You can also use this recipe to make egg rolls not just spring rolls. This recipe is designed as an occasional treat and like all things out there is part of a heathy meal in moderation.
You can freeze the skins once they have been cooked, but its not recommended to freeze until they have been cooked, but they can be stored in the fridge for about 2 days before cooking.
Number of Servings: 14
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 2.8 g
- Cholesterol: 30.4 mg
- Sodium: 9.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.5 g
- Protein: 2.7 g
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