I usually makes small crispy 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, for my first time ( on this picture) I just used meat and bamboo and onions, salt and pepper. Since then I have been using meat, spring onions, grated carrots, finely chopped white cabbage, garlic, a drop of sesame oil ( just to flavor), salt and pepper, and it’s good. Leave the filing to cool.
Mix eggs, salt and peber, water, flour, 2/3 regular wheat flour and 1/3 rice flour ( 1 egg to 300 gr of flour approx) into a nice smooth batter, not too thick …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 the pancakes on one side till they look like they were just baked, not browned yet- you know when it’s ready when the edges starts to curl up a bit. Peel it off the pan and proceeded to the next one. I left them to cool completely off before rolling them, cover with some cling film so they don’t dry up.