Making spring rolls can be tricky - that is, if one is not able to find ready-made spring roll skins. Making the skin - originally made from rice flour -require patience and a lot of time; what with spreading it just thin enough, but not too thick; drying it under sunlight, re-baking it to dry, then let it sit through the dawn or dusk to let it absorb just enough moisture to allow it to be pliable enough to fold over its contents..
But there are simpler ways. The ordinary spring roll skins were made from rice flour - notoriously soft and not hard enough to get tied together in dough form.
The trick is to add a little confectioner's flour into the mix, in 2 by 1 ratio (2 being rice flour, 1 white flour). Add water, mix thoroughly. The dough's would have to have a consistency of thick syrup.
Have a flat, crepe pan on small heat, spray it with cooking oil lightly. Pour a (small) ladle-full of dough (about three tablespoons' worth - depending on the size of the pan. Pan used for this recipe was a 18" pan, starting from the edge of the pan and let it work its way to the whole length of the pan. Some would recommend the use of a small silicone brush to brush over over-thickened spots of the frying dough. Once the top side start to dry, flip it over. To prevent splitting or folding, drop the dough on a long handle (e.g. a foot-long chopstick). Dough should be done in about 15 to 20 seconds.
For filling of the spring roll, feel free to improvise. Those preferring a vegan delight should use the likes of bamboo shoots, radish, carrots, or water chestnut - all sliced thinly lengthwise, then sauteed altogether for just a flash. Those wishes for a little meat in their rolls can sautee a mix of bamboo shoot (a staple in spring rolls), carrots, chicken bits (chicken breast diced to half inch size), onion and garlic. Sautee the mix with a tablespoonful of olive oil, salt and pepper it to preference, then add sweet soy sauce on it.
Fold the filling into the skin. Those wishing for crispy treats can deep-fry the rolls, just enough to let the skin turn to golden brown color. Otherwise, it is edible just right so. Baking it would also make it nice and delicious.
If the family wishes for a sort of dip, go for the tangy kind of dip. A homemade dip can be done by sautee-ing a clove of crushed garlic, add a little vinegar or lemon juice, and tomato sauce.
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