Spring Rolls (Egg Rolls) Recipe
Ingredients
2 cups flour
1/2 teaspoon salt
2 eggs
1 1/2-cups water
Fat for deep frying
Directions
Mix the flour, salt, eggs, and water until smooth.
Lightly oil a 6-inch skillet and heat.
Pour as little of the hatter as necessary to cover the bottom, into the skillet.
Bake over very low heat until set, then turn over for a few seconds.
Turn out onto a towel or flat plate.
Stack while preparing the balance.
Place a tablespoon of the filling in the center of each pancake in an oblong manner.
Fold in the opposite ends, then roll up.
Heat the fat at 375° and fry a few rolls at a time in it.
Drain, cut in thirds and serve hot with mustard and dunk sauce.
Lightly oil a 6-inch skillet and heat.
Pour as little of the hatter as necessary to cover the bottom, into the skillet.
Bake over very low heat until set, then turn over for a few seconds.
Turn out onto a towel or flat plate.
Stack while preparing the balance.
Place a tablespoon of the filling in the center of each pancake in an oblong manner.
Fold in the opposite ends, then roll up.
Heat the fat at 375° and fry a few rolls at a time in it.
Drain, cut in thirds and serve hot with mustard and dunk sauce.
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