潤餅Taiwanese egg/spring rolls can be regarded as a much fancier version of burritos. They are not fired as those seen in Chiang-su江/Zhe-Chiang浙 restaurants. Eating 潤餅 is in fact a DIY group activity, usually reserved for special occasions, such as 清明節Tomb-sweeping Day family gathering or 尾牙year-end dinner party for employees. [Incidentally, at this year-end dinner, if the head of the whole boiled chicken is pointing at a certain employee, it is understood that he/she is being let go. If pointing at the owner/host, everyone is safe.]
The dough is made from all-purpose flour mixed with water and salt. Mix well, knead and let sit under moist cover for 15 min then knead again. Repeat this 3 times, and let sit for one hour before making the pancakes. The dough cannot be too watery or too dry, so the water content needs to be around 75-80% (depending on the flour).
Now the preparation of fillings. Crushed peanuts are an indispensable component. Vegetables such as cabbages, carrots, cucumbers, baby cucumbers, and green scallions, are cut into thin strips. Add bean sprouts, slices of plain omelet, shredded chicken, etc, you are ready to go.
Using hands to wrap and eat the 潤餅 is a proper dinner etiquette in this case. First, spread a thin bed of crushed peanuts (also to absorb moisture), then add on top whatever ingredients desired, make a roll with one or both ends wrapped close. Enjoy: