Blue dragon spring roll wrappers calories how to#
Picture is the result of fiddling around with how to use the wraps the instructions don't bring much success.The product was Delivered on time, very pleased with the quality,I lost two packs listening to the instructions. this negates them sticking to the work surface and therefore tearing. with one palm hold the limp wrapper, place filling in the centre, then close palm and twist the excess wrapper(it sticks nicely). Perhaps easier, is to make wonton style bundles/parcels. If this is going into a deep fat fryer, its game over as the contents will burn long before the wrapper has turned crispy. The tacky nature of the wrap means it sticks very well to itself but also means to the work surface and therefore holes can be torn.
place the brittle sheet in a pan of warm water briefly, it turns them soft, limp and tacky (think delicate like a soaking paper towel you dont want to rip) on a non-stick surface and fill, wrap and roll. Make a filling that is not pointy in anyway, think finely chopped onions that have been softened in the pan. They are tricky to use and to me, they smell very strong (in an oriental kitchen way!). So this shouldn't put you off buying in bulk if your only likely to use a packet once a month. There's approx 144 wrappers(1.6kg) in total all with a very good shelf life of almost 2years (mine said BBEO Nov 2015).
This listing is for 12 packets of 12 wrappers. I was a little confused what i was going to get so hopefully this helps: I couldn't find these or anything similar in any of the big 5 supermarkets in my area so went for these having spent many hours to making my own(which is a very lengthy process). It's a repetition thing for me, and likely will be for you too, just give it a few attempts, and you'll get it. I regret it, I feel I get a much better roll using just my hands. Some people buy the bamboo rolling things. This is how I enjoy a raw product, not sure about cooking for frying the product, but I would think the same steps would be beneficial, especially if you intend to fry it, since you don't want to mix water in any form with hot oil. For cutting, your best bet is to let the roll sit for some time, or even refrigerate the product, as most of the water is eliminated which is not your friend when cutting. Use plastic, bamboo, or ceramic for better results. Try not to use paper plates or paper products unless you're using wax paper / parchment paper, otherwise, the roll will stick to the paper product, often tearing parts of the paper off as they are stuck on the roll. Grab the bottom (clock reference at 6), and roll it over the stuffing so that the shell is about half rolled, tuck the sides in (think 9 o'clock and 3 o'clock), then continue rolling tight, and sealing the roll accordingly. Let it sit for about 30 seconds, put your "stuffing" inside it keeping the stuffing on one side (imagine a clock, the stuffing should be running from straight from 8 to 4). Put the product on a cutting board, preferably a bamboo one, with a 1/2" or so hanging off the sides on 2 sides. Soak it in some water, or let it sit under the tap while running for a few seconds, making sure the entire shell, on both sides, is moistened. Take out a roll, which is like a hard shell.
My suggestions for someone using this product for the first time. Leftover rolls (using steak from dinner night prior, and anything else you may have you want to get rid of). Typical sushi rolls (I use crab, avocado, cucumber).ĭessert dishes (I use chopped fruits and yogurt).
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