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식탁일기 table diary

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Ingredients

(A) All-purpose flour : 165g
(A) salt : 2g
hot water : 50g
Water (cold water) : 50g
(B) lotus root : 140g(皮をむいた重さ)
(B) Carrot : 80g(皮をむいた重さ)
(B) green pepper : 1個
(B) Mushroom : 2個
しょうゆ : 大さじ1
塩 : 適量
酢 : 小さじ1(お好み)
玉ねぎ : 適量
レタス : 適量
サラダ油 : 適量

Time required

90minutes

Procedure

1) knead the dough 00:33
Put (A) in a bowl, mix with chopsticks, and divide into two.
Add hot water to one of the halves and mix well with chopsticks.
Add water to the other and mix well with chopsticks.
Knead in bowl for 8 minutes until dough is soft.
2) divide the dough 01:14
Place the dough on a board, roll it out, and cut it into 10 pieces with a card.
Brush the pan with plenty of salad oil.
Roll the dough into balls one by one and bind the part where the dough gathers.
Arrange them on the tray with the seamed side down.
After arranging all the pieces, apply salad oil again and spread the oil evenly with a brush.
Wrap and let it rest for 30 minutes.
3) shape the dough 02:07
Roll the dough from step 1 on a tray and coat it evenly with salad oil.
Place the dough on the table and spread it out with your palm.
Coat one side of the dough with flour and place it on a board with the flour side up.
Stack the rest of the dough on top in the same way.
Do not add flour to the top.
Lift all the dough as it is, pinch it with both hands and stretch it evenly.
Spread the salad oil on the table with your hands and put the dough on it.
Slowly roll out with a rolling pin until it reaches a diameter of 23 cm.
4) steam the dough 03:22
Roll up the dough with a rolling pin and put it on the cooking paper.
Steam in a boiling steamer for 8 minutes.
Take out the dough together with the kitchen paper and put it on the table.
Place the plate over the dough and cut off the excess dough along the edge of the plate.
Find the raised part of the dough and carefully peel off the dough one by one.
5) make a tool 05:10
Cut the lotus root into strips and soak in cold water for 10 minutes.
Cut carrots into strips.
Cut the peppers into strips.
Cut mushrooms into thin slices.
Slice the onions along the grain.
Heat a frying pan over high heat and fry the salad oil (B).
Add soy sauce and salt and stir.
When the vegetables are almost cooked, add vinegar and mix.
6) 仕上げる 06:22
Wrap the vegetables from step 4, raw onions, and lettuce on the dough.
Roll it in half, fold in both ends, and roll to the end.
Arrange them seam side down in a heated frying pan and cook over medium-low heat until both sides are browned.

Point

・The amount is the amount for 10 spring rolls.
・When the spring roll dough is steamed, cover it with a round plate and cut off the dough sticking out from the edge of the plate with a knife.
・If you use more vegetables than the amount, the taste will be diluted and you will need to adjust the taste.
・To prevent the spring roll dough from drying out, store it in a zipper bag until use.
・It is a spring roll with a very good texture of the skin.
・It's a delicious and healthy spring roll with only vegetables.
・The required time does not include the time for resting the dough.