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 real shortcut way!
Table of Contents
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.
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
- Keep a 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.
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.
Cook's Note
- 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.
- The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
🧂 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
🍳Instructions
Mix salt and all-purpose flour and then pour in water. Keep stirring until well combined.
Strain the batter to remove any lumps.
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.
Slightly turn up the fire and heat the skin until white and firm. 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 it as pancakes for roasted chicken, Peking duck, and moo shu pork.
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
🧾Recipe
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 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
Nutrition
Polet
Will it work on a stainless pan?
Elaine
Well used stainless pan with a well coating layer can work.
Caroline
Can I deep fry these?
Elaine
Sure!!
Blessing Emmanuel
Will it be crouching/cresping after frying?
Elaine
No. It presents prefect smooth texture.
Ken
Do these have to be used the same day, or can I prepare them the day before?
Elaine
Yes, you can prepare them in the previous day. But need to be stored in air-tight bags. But fresh ones present the best texture.
Maria
Awesome recepie! I was super surprised they tasted just like I wanted to and they are sooo easy to make, good job!
Elaine
Maria,
Thank you so much for your lovely feedback. This is a hidden star.
Paul Bridge
Worked a treat, after I forgot to pick up the finished product from the supermarket, saved the evening! A recipe I will DEFINITELY use again in the future, thank you!
Elaine
Thanks Paul. Happy cooking!
Deanne
Can I make this with almond or coconut flour?
Elaine
Yes, you can use a mixture of coconut flour and regular flour.
Robert Prazeres
hello, can I use whole wheat flour here also, ? thanks...
Elaine
Maybe yes, I did not tried before. But the wheat flour version may lack ductility.
Chantal
I replaced regular flour for a gluten free blend. Turned out AMAZING! After 20+ years I can finally have a. fried egg/spring roll again. Now experimenting with various types of fillings, and fry in an air fryer. Thanks you!
Elaine
Thanks Chantal for your lovely feedback!!! I am so happy to help finish a 20 years pursue. Happy cooking and have fun with the spring roll wrapper creation.
Hilman Najib
Ah, that wet cloth is really great idea, never thought about it, will try today
Also, you can stack it up even when it's hot, just sprinkel light flour in between, so it won't stick to each other, (sorry for my poor English)
Elaine
Thanks for your lovely sharing.