Traditional Chinese Egg skin spring rolls: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Egg skin spring rolls: Recipe, Ingredient Ratios & Step-by-Step Method (Spring Roll). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2425 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Egg skin spring rollsRaw material formula 400g flour, 300g eggs, 50g wet starch, 500g lean pork fat, 250g chives, 500g mung bean sprouts, 250g canned winter bamboo shoots, 25g soy sauce, 25g refined salt, 10g sesame oil, 50g lard, 2g MSG, 1g pepper, 25g cooking wine, 1500g vegetable oil (250g consumption)Preparation method 1. Mix the batter: Crack the eggs into a basin, stir with chopsticks, add the sifted flour, mix evenly, add a little water and refined salt and mix thoroughly again, finally add 500 grams of water and wet starch and continue mixing evenly.2. Leather making: Place the wok on low heat and keep turning the pot to heat evenly. After the pot is hot, use a small amount of melted lard to fry the pot, and remove the pot from the fire. …
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