Learn how to make spring roll wrappers (egg roll wrappers) at home with a simplified method, no dough kneading, no long time fermentation and only need 15 minutes to make.
I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home in the last two weeks. And I finally figure out the key factors of paper thin and elastic spring roll wrappers, using the very traditional way. When I finally master the skills, my husband showed me his concern that the traditional method was hard to control and the readers might fail at the first attempts just like me. After so many times of cleaning up my cabinet surface, he strongly recommended that I should figure out a simplified version, the same as scallion pancakes. Since I think he offered a really great point. I started my journey and test again. So this is the result and it produces quite great results. The wrappers are slightly thicker than traditional version but thin enough and round enough! What’s better, I have matched those wrappers with several types of dishes. All of them tastes fabulous.
Note
- Keep slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.
- When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.
- If there is any skins left on the pan, use a wet cloth to clean up.
- The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
Ingredients
- 200g all-purpose flour
- 300ml water + 20ml more if necessary
- 1/2 tsp. salt
Steps
Mix salt and all purpose flour and then pour in water. Keep stir until well combined.
Strain the batter to remove any lumps.
Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Transfer to cool down aside.
Clean the pan with a wet cloth and then repeat the process until all the batter is finished. My favorite serving way is to either use it simply as Chinese spring roll wrappers or use as pancakes for roasted chicken, peking duck and moo shu pork.
Or use them for a spring roll.
Other homemade stuff from starch
- 200 g all-purpose flour
- 300 ml water + 20ml more if necessary
- 1/2 tsp. salt
-
Mix salt and all purpose flour and then pour in water. Keep stir until well combined.
-
Strain the batter to remove any lumps.
-
Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off the cool down aside.
-
Clean the pan with a wet cloth and then repeat the process until all the batter is finished.
Recipe Video
The Nutrition Facts is based on each every wrapper.
Seems so easy, . must try this recipe soon.
This method is my commonly used way and it works out perfect!
Thank you for the recipe. Great video. Been looking for this recipe. Looks so simple.
It is quite simple. I will continue making a traditional spring roll wrapper video soon. And you will find how simple this is.
You are amazing!
Thank you.
Very nice i have learned
They worked nicely, but I needed significantly more water. I weighed the flour so I should have had the proper amounts. One thing I learned was that with my pan — a non-stick pan that is not Teflon (I don’t know what it is because I got it second hand) — the wrapper pulled away and allowed itself to be removed when it was done. If I tried to move it too soon, it stuck. Thank you!!
Hi Laura,
You need to wait until the wrapper are 100% cooked otherwise it stuck. The water amount can be slightly different since we are using different flour. But once you mastered the skill, those wrapper can be so good to match with other dishes. I believe you will cook it frequently.
I used to have a recipe that called for a ratio of 1:2 flour to water as well as egg white I will try this out today.Thanks for sharing your knowledge.
Thank u …will surely try.
Your method is the same as my Filipino mother, flour and water, then brush on hot grease frying pan. She would prepare the batter and my sister and I would cook them. We asked mother measurement of flour and water we even looked when she prepared them. Difficult because she used no measurement she judged by eyesight and her feelings. Thank U I will try your measurement.
Hi. Even the traditional way i would use a spatula to spread the dough as thin as possible. So if this works, great!!! Can these be frozen?
I use traditional hand drawing for traditional dough. You can package them in an air-tight container and freeze. Next time, steam until warm before wrapping.
Thanks can’t wait to try your recipe as I live in Greece n finding Asian supply is difficult
Thanks Effy. Happy cooking!
Wow today i tray this is realy easy and simple very nice too
Thanks, Sumi!
I love it can’t wait to make it
Thankyou for sharing 💕
wow, that nice to learn some of chinese dishes
That’s amazing! What a lovely little video, I shall try this next week for spring rolls for friends coming to dinner….
Happy cooking！ Debbie.
Hi,
Thank You for sharing this simple and awesome video. Can I prepare spring rolls with these sheets and freeze them? And alter when I wish to can I bake or deep-fry the spring rolls
I have not tried frozen them yet. But I believe it can be frozen. Slightly brush a little bite more oil to avoid sticky.
that’s great,and thank you,Ill try to teach my 12 years old daughter to make this v ery simple homemade wrappers,,,since she is making cakes , this is very easy to her.,,,,,,,hav e a nice all day.
emmanuel,
Thanks! It is always good ideas to teach the young generation making dishes. Happy cooking and I am happy to know you and your daughter love it.
How many days can we store the sheet in refrigerator
Hi Nithya,
Up to 48 hours.
HI, what stuffing would you recommend for the not fried rolls.
Greetings from Vienna
Miriam
Mariam,
You can use shredded potato, cucumber and lettuce and other common ingredients for a basic salad on your side. And then make a matching dipping sauce just like peking duck sauce and Thai chili sauce. Happy cooking!
Wow! Super technique. Thank you
Thank you and happy cooking! Joseph.
I’ve seen other video with egg. without egg is it ok?
Sure. In most of Chinese versions, we do not include egg.
This is perfect! I didn’t have even one turn out badly. They fry up deliciously crisp, too. Really impressed.
Thanks Jak. Now you can start the journey of wrapping up favorite ingredients.
I have not tried to make these yet but they look amazingly easy – is this the best wrapper to use for Peking duck … Thank you so much for sharing all your recipes and your skill X
Yes, this is super good for Peking duck. You can also wrap vegetables and make spring rolls.
excellent presentation . would like recipes on peking duck
This is very helpful to me especially now that i’m in a country where it is almost impossible to find Far-east products! I am going to try this recipe for sure.♥️
Thank you Em. This is a super easy method but need longer time for brushing the batter. I will introduce a quick version using traditional method soon.
Could these replace tortilla wraps or pita bread?
I would definitely make it again I♥️ them
Thanks for the feedback, Micah!
Hi,
Have you tried using rice flour or potato starch? Would like to know if it’s possible to do so. And if it is, will it be crispy when fried? Thanks.
Rice flour can work fine for wrappers but I am not sure about the accurate ratio. We use rice flour, mung bean flour and potato flour to make wrappers especially in Northern part. I will step up the effort.
Can this recipe be done with a gluten free flour?
Gluten free flour may create a different texture.
Hi, I made the spring rolls with this recipe and it came out so crispy and nice. 👍👍.
Thank you for sharing the recipe.
Happy cooking 😊😊
Thanks Nanthi for your feedback. I am so happy to know it turns satisfying to you. Happy cooking and enjoy your spring rolls.
I am SO excited about your recipe! I am going to make it with sourdough starter and let it ferment overnight, so I can eat it (I can’t eat non-fermented wheat). Sourdough starter is equal weight flour/water, so easy to subtract it out of the weights in the recipe, mix it all up, let it sit out overnight, and then make the wrappers some time tomorrow.THANK YOU!
I have one question: If using these to make egg rolls, would you be able to deep fry the egg rolls, or should you pan fry them? Thank you for your advice!
Hi Amy,
Yes, you can fermented the dough firstly. But it may taste slightly different. However I am not sure about how much sourdough should be added. If you make breads or buns frequently, I suggest start with a similar ration (based on the flour).
Egg rolls usually are deep-fried but pan-frying is also acceptable for healthy reasons.
It is easy and quick to make
Thank you!
I’m making this recipe as I type this! It’s so much easier than I thought it would be! I’ve tried a few methods of pouring and using a spoon to make the wrapper or tilting the pan, but the brush is the easiest. You can really control how much batter goes into the pan and you can brush more on in specific spots if it’s too thin. The “brushed” edges don’t matter when you roll it up. I made a vegan filling ahead of time, and now I’m making the wrappers, filling them, and frying them in a separate pan all at the same time. It’s pretty simple process. I’m making a ton to put in the freezer for when I get cravings for spring rolls. Definitely a great recipe!
Thanks Sarah. This is my tested easiest method for thin spring roll wrappers, although I master the traditional method now. Happy cooking!
Thank you for this recipe, Elaine! I would also like to know the traditional version as well.
I have already posted the traditional version. Check here.