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Easy Spring Roll Wrappers (Egg Roll Wrappers)

November 7, 2017 58 Comments

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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.

spring roll wrappers|chinasichuanfood.com

Note

  1. Keep slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.
  2. When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.
  3. If there is any skins left on the pan, use a wet cloth to clean up.
  4. The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.

spring roll wrappers|chinasichuanfood.com

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.

spring roll wrappers|chinasichuanfood.com

Strain the batter to remove any lumps.

spring roll wrappers|chinasichuanfood.com

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.

spring roll wrappers|chinasichuanfood.com

spring roll wrappers|chinasichuanfood.com

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.

Spring roll wrapper as peking duck wrappers|chinasichuanfood.com

Or use them for a spring roll.

Vegan Spring Rolls with Shredded Taro

Other homemade stuff from starch

  • Paper-thin wonton wrappers
  • Handmade noodles
  • Handmade egg noodles
  • Dumpling wrappers
4.89 from 18 votes
Print
Easy Spring Roll Wrappers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Easy Chinese Spring Roll Wrappers
Course: Side Dish
Cuisine: Chinese
Keyword: Spring Roll, Wrapper
Servings: 25 spring wrappers
Calories: 29 kcal
Author: Elaine
Ingredients
  • 200 g all-purpose flour
  • 300 ml water + 20ml more if necessary
  • 1/2 tsp. salt
Instructions
  1. Mix salt and all purpose flour and then pour in water. Keep stir until well combined.
  2. Strain the batter to remove any lumps.
  3. 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.
  4. Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

Recipe Video

Recipe Notes

The Nutrition Facts is based on each every wrapper.

Nutrition Facts
Easy Spring Roll Wrappers
Amount Per Serving
Calories 29
% Daily Value*
Sodium 38mg 2%
Potassium 8mg 0%
Total Carbohydrates 6g 2%
Calcium 0.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

spring roll wrappers|chinasichuanfood.com

spring roll wrappers|chinasichuanfood.com

Filed Under: Featured, Vegan, video

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  1. Rieke says

    November 8, 2017 at 4:46 pm


    Seems so easy, . must try this recipe soon.

    Reply
  2. Jessica Zheng says

    November 8, 2017 at 7:52 pm


    This method is my commonly used way and it works out perfect!

    Reply
  3. Orkid55 says

    November 16, 2017 at 10:46 pm

    Thank you for the recipe. Great video. Been looking for this recipe. Looks so simple.

    Reply
    • Elaine says

      November 17, 2017 at 8:39 am

      It is quite simple. I will continue making a traditional spring roll wrapper video soon. And you will find how simple this is.

      Reply
  4. Claudia says

    November 20, 2017 at 10:30 pm


    You are amazing!

    Reply
    • Elaine says

      November 21, 2017 at 9:24 am

      Thank you.

      Reply
  5. Allan says

    February 3, 2018 at 10:38 am

    Very nice i have learned

    Reply
  6. Laura says

    February 16, 2018 at 7:21 am


    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!!

    Reply
    • Elaine says

      February 25, 2018 at 11:12 am

      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.

      Reply
  7. juliet says

    February 23, 2018 at 6:22 pm

    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.

    Reply
  8. Sagori says

    February 23, 2018 at 11:47 pm


    Thank u …will surely try.

    Reply
  9. Cristina says

    March 20, 2018 at 7:33 pm

    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.

    Reply
  10. Sunnah says

    April 25, 2018 at 10:26 pm

    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?

    Reply
    • Elaine says

      May 8, 2018 at 8:57 am

      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.

      Reply
      • Effy says

        August 26, 2019 at 8:16 pm

        Thanks can’t wait to try your recipe as I live in Greece n finding Asian supply is difficult

        Reply
        • Elaine says

          August 29, 2019 at 6:08 pm

          Thanks Effy. Happy cooking!

          Reply
  11. Sumi says

    May 28, 2018 at 6:36 pm

    Wow today i tray this is realy easy and simple very nice too

    Reply
    • Elaine says

      May 28, 2018 at 8:03 pm

      Thanks, Sumi!

      Reply
  12. Jan cranitch says

    June 21, 2018 at 5:59 pm


    I love it can’t wait to make it
    Thankyou for sharing 💕

    Reply
  13. gazira midzi says

    August 27, 2018 at 1:32 pm

    wow, that nice to learn some of chinese dishes

    Reply
  14. Debbie says

    September 1, 2018 at 11:49 pm


    That’s amazing! What a lovely little video, I shall try this next week for spring rolls for friends coming to dinner….

    Reply
    • Elaine says

      September 2, 2018 at 9:48 pm

      Happy cooking! Debbie.

      Reply
  15. Yarli says

    September 18, 2018 at 11:52 pm


    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

    Reply
    • Elaine says

      September 20, 2018 at 11:16 am

      I have not tried frozen them yet. But I believe it can be frozen. Slightly brush a little bite more oil to avoid sticky.

      Reply
  16. emmanuel says

    September 23, 2018 at 6:06 pm

    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.

    Reply
    • Elaine says

      September 23, 2018 at 8:18 pm

      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.

      Reply
  17. Nithya says

    October 6, 2018 at 12:16 pm


    How many days can we store the sheet in refrigerator

    Reply
    • Elaine says

      October 6, 2018 at 8:00 pm

      Hi Nithya,
      Up to 48 hours.

      Reply
  18. Miriam Vogl says

    February 1, 2019 at 8:30 pm


    HI, what stuffing would you recommend for the not fried rolls.

    Greetings from Vienna
    Miriam

    Reply
    • Elaine says

      February 1, 2019 at 8:50 pm

      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!

      Reply
  19. Joseph says

    March 8, 2019 at 8:09 am


    Wow! Super technique. Thank you

    Reply
    • Elaine says

      March 8, 2019 at 8:11 am

      Thank you and happy cooking! Joseph.

      Reply
  20. sheng says

    April 15, 2019 at 5:02 pm

    I’ve seen other video with egg. without egg is it ok?

    Reply
    • Elaine says

      April 16, 2019 at 8:01 am

      Sure. In most of Chinese versions, we do not include egg.

      Reply
  21. Jak says

    April 16, 2019 at 2:53 am


    This is perfect! I didn’t have even one turn out badly. They fry up deliciously crisp, too. Really impressed.

    Reply
    • Elaine says

      April 16, 2019 at 8:21 pm

      Thanks Jak. Now you can start the journey of wrapping up favorite ingredients.

      Reply
  22. Sandra says

    July 17, 2019 at 4:09 pm


    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

    Reply
    • Elaine says

      July 17, 2019 at 8:10 pm

      Yes, this is super good for Peking duck. You can also wrap vegetables and make spring rolls.

      Reply
  23. mahendra says

    July 20, 2019 at 11:13 am


    excellent presentation . would like recipes on peking duck

    Reply
  24. Em miranda says

    July 30, 2019 at 7:33 pm


    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.♥️

    Reply
    • Elaine says

      July 31, 2019 at 7:41 am

      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.

      Reply
  25. Kelly B. says

    August 17, 2019 at 12:15 pm

    Could these replace tortilla wraps or pita bread?

    Reply
  26. Micah Yakubu says

    August 31, 2019 at 1:59 am

    I would definitely make it again I♥️ them

    Reply
    • Elaine says

      August 31, 2019 at 7:31 am

      Thanks for the feedback, Micah!

      Reply
  27. MJ says

    September 12, 2019 at 4:57 am

    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.

    Reply
    • Elaine says

      September 12, 2019 at 8:34 am

      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.

      Reply
  28. Lesley says

    September 29, 2019 at 10:58 pm

    Can this recipe be done with a gluten free flour?

    Reply
    • Elaine says

      September 30, 2019 at 7:56 am

      Gluten free flour may create a different texture.

      Reply
  29. Nanthi says

    October 11, 2019 at 9:00 pm


    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 😊😊

    Reply
    • Elaine says

      October 14, 2019 at 7:36 pm

      Thanks Nanthi for your feedback. I am so happy to know it turns satisfying to you. Happy cooking and enjoy your spring rolls.

      Reply
  30. Amy says

    October 12, 2019 at 9:26 am

    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!

    Reply
    • Elaine says

      October 18, 2019 at 8:17 am

      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.

      Reply
  31. Theresah says

    October 17, 2019 at 8:46 pm


    It is easy and quick to make

    Reply
    • Elaine says

      October 18, 2019 at 8:17 am

      Thank you!

      Reply
  32. Sarah O. says

    October 21, 2019 at 2:17 am


    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!

    Reply
    • Elaine says

      October 24, 2019 at 8:21 am

      Thanks Sarah. This is my tested easiest method for thin spring roll wrappers, although I master the traditional method now. Happy cooking!

      Reply
  33. Nellie says

    November 14, 2019 at 4:07 am

    Thank you for this recipe, Elaine! I would also like to know the traditional version as well.

    Reply
    • Elaine says

      November 14, 2019 at 1:55 pm

      I have already posted the traditional version. Check here.

      Reply

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