Learn how to make spring 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 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
- 200g all-purpose flour
- 300ml water + 20ml more if necessary
- ½ 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.
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.