Two hours of morning sunshine only lightly burnt my shoulders. Ann-Marie took this week off and Sylvia is out of town so we do not have panel at General Mills this week. HMOOB grocery store is not too far down the road, so I decided to walk their instead of spending money on gas. The only bottle of pickled radish was with chili, so I decided to go the extra mile (or two?) To the other Asian market up on Brooklyn Blvd to see what they had to offer. It was 10 past noon when I returned home with scallions, pickled radish, dried black fungus (mushrooms), two spoons, and the pick-up location of a free sewing machine that someone had left at the end of their driveway.
Spring Roll Wrappers
The Chinese versions is as such
1 T. tapioca flour
1/2 t. baking powder
2 T. corn oil
1 large egg, lightly beaten
Knead the dough and it should have a bouncy texture (stick to your hand).
Heat up wok, no oil, make sure to use non stick pan, easier. When the wok is hot, spread the dough around the wok in a thin layer. Remove when cooked (roughly around 30 seconds).
These ended up more like crepes. You might look into the rice flour version instead.