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    Home » Recipes » how to

    Easy Spring Roll Wrappers (Lumpia Wrappers)

    Last Modified: May 6, 2023 by Elaine| 178 Comments

    Jump to Recipe

    Learn how to make spring roll wrappers (egg roll wrappers or lumpia wrappers) at home with a simplified method, no dough kneading, no long-time fermentation, and only need 15 minutes to make. The actual shortcut way!

    Jump to
    • Spring Roll Wrappers
    • How Spring Roll wrappers are made traditionally
    • Why this shortcut version?
    • Method of making spring roll wrappers- brushing Vs swirling
    • About fire control
    • Cook's Note
    • 🧂 Ingredients and Tools
    • 🍳How to make Spring roll wrappers
    • How to use spring roll wrappers
    • How to keep spring roll wrappers
    • 🧾Recipe

    Spring Roll Wrappers

    Spring roll wrappers are thin, translucent, and edible paper made from flour and water. It is different from rice paper wrappers. They are commonly used in many East Asian cuisines, such as Vietnamese, Thai, and Chinese, to make spring rolls.

    Spring roll wrappers need to be thin as pepper so they are delicate and crispy when fried or soft and chewy when served fresh. The thickness of the wrapper can also affect the overall texture and taste of the spring roll.

    How Spring Roll wrappers are made traditionally

    The traditional way of making spring roll wrappers need lots of kneading, smashing, and practice drawing the round circle. If you are interested in the process, go ahead and check traditional Spring Roll wrappers.

    Why this shortcut version?

    I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home for the last two weeks. And I finally figure out the critical 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 much time 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 tested again. So this is the result and it produces quite great results. The wrappers are slightly thicker than the traditional version but thin enough and round enough! What's better, I have matched those wrappers with several types of dishes. All of them taste fabulous.

    easy spring roll wrappers|chinasichuanfood.com

    Method of making spring roll wrappers- brushing Vs swirling

    I use the brushing method to ensure the wrappers are as thin as possible. But I get feedback saying there might be small bumps inside the wrapper if this method is not well used. Then swirling method might be a good option. Scoop the batter into the pan and quickly swirl to cover, with the same fire control method. Sounds quite reasonable. But I believe that version is slightly thicker than the brushing version.

    About fire control

    1. Keep a 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.

    You should repeat the process of slow fire and high fire for successful spring roll wrappers. In addition, if the pan is too hot and the batter becomes solid too quickly, wait for a while until it is slightly cooled.

    easy spring roll wrappers|chinasichuanfood.com

    Cook's Note

    1. If there are any skins left on the pan, use a wet cloth to clean them up. Otherwise, those things will create bumps in the next wrapper.
    2. The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
    easy spring roll wrappers|chinasichuanfood.com

    🧂 Ingredients and Tools

    We only need three ingredients for this recipe, flour, water, and salt. Then a non-stick pan and a brush.

    • all-purpose flour
    • water: 300~320ml
    • salt:½ tsp.
    • non-stick pan, recommend using small ones so we can make the perfect roundness based on the shape of the pan.
    • a brush

    🍳How to make Spring roll wrappers

    Mix salt and all-purpose flour and then pour in water. Keep stirring until well combined.

    easy spring roll wrappers|chinasichuanfood.com

    Strain the batter to remove any lumps.

    easy spring roll wrappers|chinasichuanfood.com

    Prepare a non-stick pan and a small brush. Heat your pan over the slowest fire and then quickly brush the batter on the pan to form a round skin.

    easy spring roll wrappers|chinasichuanfood.com

    Slightly turn up the fire and heat the skin until white and firm. Transfer to cool down aside.

    easy spring roll wrappers|chinasichuanfood.com

    Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

    How to use spring roll wrappers

    There are several ways of using spring roll wrappers. My favorite serving way is to either use it simply as Chinese spring roll wrappers or use it as pancakes for roasted chicken, Peking duck, and moo shu pork.

    It can also be used to wrap salads, traditional spring rolls, or make egg rolls.

    spring roll wrappers|chinasichuanfood.com
    spring roll wrappers|chinasichuanfood.com

    How to keep spring roll wrappers

    I highly commend you for using freshly made spring roll wrappers to ensure the spring rolls are super crispy. But if you have leftovers, remember to store them in an air-tight bag to avoid moisture.

    Other homemade stuff from starch

    • Paper-thin wonton wrappers
    • Handmade noodles
    • Handmade egg noodles
    • Dumpling wrappers

    🧾Recipe

    easy spring roll wrappers|chinasichuanfood.com

    Easy Spring Roll Wrappers

    Elaine
    Easy Chinese Spring Roll Wrappers
    4.96 from 46 votes
    Watch Video Print Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine Chinese
    Servings 25 spring wrappers
    Calories 29 kcal

    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 and cool down aside.
    • Clean the pan with a wet cloth and then repeat the process until all the batter is finished.
    • The wrapper should be coved with a cloth or place in air-tight container to avoid softening back

    Video

    Notes

    The Nutrition Facts is based on each every wrapper.

    Nutrition

    Calories: 29kcalCarbohydrates: 6gSodium: 38mgPotassium: 8mgCalcium: 1mgIron: 0.4mg
    Keyword Spring Roll, Wrapper
    Tried this recipe?Mention @ChinaSichuanFood
    easy spring roll wrappers|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Elaine Lopez

      May 12, 2020 at 7:51 pm

      5 stars
      I made it!! I used a silicone spatula on super low heat and it worked! I made mine in squares though coz I found it easier to brush in one direction. Love it!! Thank you!

      Reply
      • Elaine

        May 12, 2020 at 8:33 pm

        Haha, Thanks Elaine. You get it!

        Reply
    2. Doreen Barnes

      May 16, 2020 at 5:06 am

      5 stars
      This is a very nice recipe and an excellent method for preparing wraps for spring rolls

      Reply
      • Elaine

        May 20, 2020 at 9:43 am

        Yes, I am really glad to find this shortcut to share. Happy cooking.

        Reply
    3. Suse

      May 27, 2020 at 8:26 am

      Can these be stored for future use? In the freezer or fridge? How would you store them if yes?

      Reply
      • Elaine

        June 05, 2020 at 8:48 am

        No. Suse. We suggest using freshly made wrappers only.

        Reply
    4. Erika

      May 28, 2020 at 5:32 am

      Muy buena receta , muchas gracias, quisiera saber si las puedo congelar y de que manera para que no se peguen.. Muchas gracias.

      Reply
      • Elaine

        May 31, 2020 at 5:25 pm

        Thank you, Erika!

        Reply
    5. Karin Gartside

      May 30, 2020 at 10:05 am

      5 stars
      The easiest spring roll pastry I've ever made.Thanks Heaps Karin

      Reply
      • Elaine

        May 31, 2020 at 5:13 pm

        That's the greatest comment too. Happy cooking!

        Reply
    6. Cait

      June 13, 2020 at 12:36 am

      5 stars
      Awesome recipe! Super delicious & easy! I sprayed my pan with olive oil spray in between each one and that worked great to avoid any sticking.

      Reply
      • Elaine

        June 16, 2020 at 8:43 am

        Thanks for your feedback, Cait!

        Reply
        • Oluwadamilola

          August 31, 2020 at 5:52 pm

          Can this be use for samosa?

          Reply
          • Elaine

            September 01, 2020 at 8:31 am

            No. It is too thin and no oil included.

            Reply
      • Elaine

        June 16, 2020 at 8:47 am

        Thanks Cait!

        Reply
    7. Suzi

      July 18, 2020 at 7:28 am

      Hi can these be deep fried?

      Reply
      • Elaine

        July 18, 2020 at 5:07 pm

        Sure, can be used in traditional deep-fried spring rolls or pan-fried spring rolls.

        Reply
    8. Sydney C.

      September 16, 2020 at 5:26 pm

      5 stars
      I am so excited to try the simplified method! I made the traditional method for the first time and it wasn't the easiest. I ended up having my husband handle the dough while I cooked the wrapper and cleaned the pan. It can help lifting the pan off of the heat to apply the dough and then putting back on the burner. I also bought eggroll wrappers from the store to try at the same time. I made lumpia with the wrappers and deep fried them. The homemade spring roll wrappers are light and crunchy, the store bought wrappers were too chewy. I will tell anyone it's worth making the wrappers, so delicious!

      Reply
      • Elaine

        September 21, 2020 at 8:31 am

        Thanks Sydney!! I love your description so much!! I agree that store bought wrappers are too chewy and that's one of the reason of developing this one. Happy cooking!

        Reply
    9. Stef

      October 18, 2020 at 11:47 pm

      5 stars
      Thank you so much, such and easy no fuzz recipe and the technique works wonders

      Reply
      • Elaine

        October 21, 2020 at 8:16 am

        Thank you, Stef for your lovely feedback!! I am so happy to know you get it too.

        Reply
    10. Sherry Wittlinger

      October 25, 2020 at 9:16 am

      when fried are these crispy? I used rice paper (the recipe I used for Lumpia called for rice paper and they were terrible...chewy) 🙁 please help!

      Reply
      • Elaine

        October 26, 2020 at 10:35 am

        Yes, the wrappers are super crispy after deep-fried. But need to fry in with the right oil temperature.

        Reply
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