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
- ½ 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
Easy Spring Roll Wrappers
Ingredients
- 200 g all-purpose flour
- 300 ml water + 20ml more if necessary
- ½ tsp. salt
Instructions
- 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.
Video
Notes
Nutrition
Chioma
I want to know more about it I love spring roll
Fran
wow thanks for wrapper recipe. now i can do my spring roll with my own wrapper..?? love it. i want dumpling recipe ? please.
Elaine
Fran,
Love you!
Vish
Dont you have dumplings and wontons wrappers recipe?
Elaine
Yes, I get dumpling wrapper recipe and wonton wrapper recipe.
Sonja
I made spring rolls with these wrappers and lived them. They turned out great, crispy and light.
Thank you very much for sharing this recipe.
Even though it is a bit of work but worth it. I look forward to eating the rest, which are in the freezer.
Sonja
Upps, I just noted a typing mistake :-). Sorry for that.
I wanted to write that I loved the wrappers (instead of lived). This is really a great and simple recipe, which I will definetly make again.
Hyn Patty
You say you came up with this recipe entirely on your own but when my husband I were living in the PRC, this is pretty much exactly how the street vendors in Hangzhou make their wraps. They use a batter, scooped out and applied with a small ladle very thinly, cooked on a gridle. No kneading dough, no leaving it to rise, no rolling it out. Much more like making crepes except thinner and once filled, is folded over and fried. So we were excited to try your recipe and are very pleased with the results. Thank you for sharing it!
Elaine
Hi Hyn,
That one actually you describe how the street vendor make the wrap is different from this one. We can that one as "Jian Bing". The batter is slightly different. Never mind, as long as it works for you. Happy cooking!
Colleen
hi can you store the wrapers if so how ?? thanks
Elaine
Colleen,
We don't recommend store the wrappers. If you really need to, place in air-tight bag and expel the air out completely. Up to 2 days only.
Wassnotwas
Hello, thank you for sharing the recipe. I was wondering if I use rice flour instead of regular flour?
Wassnotwas
Elaine
No dear. Rice flour can't spread as wheat flour.