Thai spring rolls are delicious and made with a pastry that only has 3 ingredients! We make our own at Eco-Logic Thailand and so can you!
Please note that these are not the rice paper wrappers that are used for the transparent rolls, but the flour ones for the deep fried Thai spring rolls.
TIP: you can also fill these wrappers with a curry or Thai Tofu Basil. Or maybe a dessert filling? Anything is possible!
PASTRY FOR SPRING ROLLS
Prep time: 60 minutes - Cook time 40 minutes - Total time: 100 minutes - Makes ca. 16 wrappers
INGREDIENTS
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup water
EQUIPMENT
Large bowl
Tea towel
Vegetable oil
Brush
Skillet
Spoon
Measurement cups
PREPARATION
Juice the lemon
Mix the salt and lemon juice with the water
Remove the banana peel and put raw banana in the salted water with lemon juice (removes stickiness and preserve color).
In the mean time heat the cooking oil in a pan on medium heat
Dry the banana's with paper towel or napkin
Peel the banana into thin strips with the potato peeler
INSTRUCTIONS
In a large bowl, stir the salt into the flour.
Mix the water into the flour to form a batter.
Cover and let rest for 1 hour.
Use a brush to cover a skillet with some cooking oil
Heat the skillet over medium-low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan.
Quickly spread the batter out evenly to form a circle 10-15 centimetre in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin, until it is cooked on the bottom and the edges curl slightly. Don't overcook!
Remove carefully and refrigerate or freeze until ready to use
NOTE
The wrappers can be frozen, but make sure to separate individual wrappers with parchment paper so they do not stick to one another.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.
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