Homemade spring roll wrappers (phyllo dough)
spring roll wrappers are essential during Ramadan to prepare various recipes. They are more supple and easier to work with than the store-bought ones.
Serving: 30
Matériel :
Ingredients :
- For about 30 sheets, depending on the size of the pan.
- 250 g flour
- 400 ml water
- 1/2 teaspoon salt
- 1 teaspoon oil
- Oil to coat spring roll wrappers once cooked
Instructions :
- Sift the flour into a bowl and add the salt, oil and water.
- Whisk together . You can use a blender.
- Strain this dough through a fine sieve.
- Put a little water in a saucepan or high-sided frying pan the same width as the bain-marie pan.
- Once the water is simmering, place the pan on top.
- As soon as the pan is hot, dip a brush or small sponge into the batter and coat the entire pan with a thin layer. See the video tutorial above.
- The sheet is ready when the top is dry and the edges begin to peel. You don't need to cook it for long, as it cooks almost instantly when brushed. The edges of the leaves must not dry out.
- Carefully remove the leaf and place on an oiled plate. Coat lightly with a little oil to prevent it from drying out and sticking to the next sheet. Cover the entire plate with cling film to keep the leaves flexible and prevent them from air-drying.
- Continue baking the bricks in the same way as above. Stack the sheets on top of each other, oiling lightly and covering with cling film.
- Use the spring roll wrappers the same day.
- A little tip: you can make stripes directly as you brush. You can use these strips to make cigars without having to cut the leaves.
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