20 Vietnamese Spring Roll Skin Recipe You Won't Believe The Taste!

Vietnamese spring roll skin, also known as "bánh tráng", is a versatile and essential component of traditional Vietnamese cuisine. These thin, translucent sheets of dough are made from a simple combination of rice flour, tapioca starch, and water, resulting in a light and chewy texture. In this article, we will take a closer look at the steps to make your own Vietnamese spring roll skin at home, so you can enjoy this delicious treat anytime, anywhere.

Making the Dough

To begin, sift together 1 cup of rice flour and 1/4 cup of tapioca starch into a large mixing bowl. This ensures that the flour is free of any lumps and will result in a smooth dough. Next, add 1 1/4 cups of warm water to the dry ingredients and mix well. The dough should be smooth and slightly sticky.

Adding Flavor and Color

For added flavor and color, you can also add a few drops of pandan extract or turmeric powder to the dough. This will give the spring roll skin a subtle green or yellow hue and a unique taste. Alternatively, you can also add coconut milk or sesame oil for a richer flavor.

Letting the Dough Rest

Once the dough is well combined, knead it for a few minutes until it becomes smooth and elastic. Then, cover the dough with a damp cloth and let it rest for at least 30 minutes. This will allow the gluten to develop and make the dough easier to work with.

Rolling out the Skin

After the dough has rested, divide it into small balls, about the size of a golf ball. Dust your work surface with tapioca starch and flatten each ball into a thin, round disc with a rolling pin. Make sure to keep the dough well-floured to prevent it from sticking.

Cooking the Skin

Traditionally, Vietnamese spring roll skin is cooked on a bamboo steamer over high heat for a few seconds. However, if you do not have a bamboo steamer, you can also use a non-stick pan over medium heat. Simply place the skin on the hot pan and cook for about 10-15 seconds on each side until it becomes slightly translucent and starts to curl at the edges.

Storing and Reheating

Once the skin is cooked, you can stack them on top of each other and let them cool completely. To prevent them from sticking together, you can place a sheet of parchment paper between each skin. Vietnamese spring roll skin can be stored in an airtight container in the fridge for up to 3 days. To reheat them, simply steam them for a few seconds or lightly pan-fry them. In conclusion, making your own Vietnamese spring roll skin at home is simple and easy. With a few basic ingredients and some patience, you can have fresh and delicious spring roll skin anytime you want. So why not give this recipe a try and add a touch of authenticity to your next Vietnamese dish?