I usually makes small crisy Thai springrolls, but this guy at work, Long made the most fantastic huge springrolls, with his own springroll wrappers and home made chili sauce, so I started experimenting to make them like his. I never succeeded even after quite a few attempts, so Long is still the Springroll Master, but mine didnt turn out that bad even so;)
Filling: First I prepared the filling with minced meat and other stuff ( Long says meat and cabbage and stuff..I just used meat and bamboo and onions, salt and peber and left it to cool.
Mix eggs, salt and peber, water, flour ( 1 eggs to 300 gr of flour approx) into a nice smooth, not too thick not too thin…and leave it for a while. Bake the pancakes on a pan – on only one side! I brushed the pan with a tiny bit of oil when needed and poured the batter on and baked them on one side till they look like they were just baked, not browned yet. The I peeled it off the pan and proceeded to the next one. I left them to cool completely off before rolling them.