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
Elaine Lopez
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!
Elaine
Haha, Thanks Elaine. You get it!
Doreen Barnes
This is a very nice recipe and an excellent method for preparing wraps for spring rolls
Elaine
Yes, I am really glad to find this shortcut to share. Happy cooking.
Suse
Can these be stored for future use? In the freezer or fridge? How would you store them if yes?
Elaine
No. Suse. We suggest using freshly made wrappers only.
Erika
Muy buena receta , muchas gracias, quisiera saber si las puedo congelar y de que manera para que no se peguen.. Muchas gracias.
Elaine
Thank you, Erika!
Karin Gartside
The easiest spring roll pastry I've ever made.Thanks Heaps Karin
Elaine
That's the greatest comment too. Happy cooking!
Cait
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.
Elaine
Thanks for your feedback, Cait!
Oluwadamilola
Can this be use for samosa?
Elaine
No. It is too thin and no oil included.
Elaine
Thanks Cait!
Suzi
Hi can these be deep fried?
Elaine
Sure, can be used in traditional deep-fried spring rolls or pan-fried spring rolls.
Sydney C.
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!
Elaine
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!
Stef
Thank you so much, such and easy no fuzz recipe and the technique works wonders
Elaine
Thank you, Stef for your lovely feedback!! I am so happy to know you get it too.
Sherry Wittlinger
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!
Elaine
Yes, the wrappers are super crispy after deep-fried. But need to fry in with the right oil temperature.