06/10/2018: The size of egg roll from Chinese restaurant is too big for us when we have some other dishes on the table. So the egg roll and spring roll I make are usually much smaller size. Here is a recipe to make spring roll and eat by wrap it with carrot, egg and cucumber inside the lettuce.

Ingredients:

Spring roll: (2 & 1/3) cup all purpose flour, (1) cup hot water, (1/2) teaspoon olive oil. Some corn starch.

Filling:  (1) lb. Ground pork or beef or sliced chicken  (2) cups raw and chopped shrimps, (2) cups chopped cabbage, (2) eggs, (1) cup sliced carrots, cucumber, some chopped scallions.

Instructions:

Spring roll:

1. Pour hot water slowly into flour. Wait 5 minutes. Kneading it to dough.
2. Pour the oil on top of the dough. Cover it up and wait for one hour.
3. Re-knead the dough, shape it into a large circle. Cut the circle in halves and  shape each to a long log around 3cm in diameter.
4. Cut the long log into dough pieces bigger then dumpling dough (about 15g each).
5. Push each dough down to a round disc., brush the oil and dust some starch on each.
6. Put two dough together, roll the doughs out as dumpling and bigger (about 20-22cm).
7. Grill it on flat pan under medium heat.
8. Turn it when you see air bubble comes up in between the sheet.
9. Separate the sheets when it’s still hot.

Filling:

1. Stir-fried the meat , shrimps with cabbage and carrots.
2. Beat the eggs with little salt,  making a egg skin sheet in the pan.
3. Sliced egg sheet and cucumber.

Wrapped filling within each spring roll sheets and rolling it up, then pan-fried them and served with eggs and cucumber or wrapped them all in lettuce to eat.

See more pictures as below.