How to make Homemade Spring Roll Wrappers (Sheets)

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You can make How to make Homemade Spring Roll Wrappers really easily at home. These turn out nice and crispy if you follow this recipe correctly.

Also, check out the recipe for Indo-Chinese style Chicken and Vegetable Spring roll filling.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Plain flour		1 1/2 cups
Corn flour		1 1/2 cups
Salt		1 tsp
Egg		1
Water		2 cups (to be added in stages)

Method:

For the homemade Spring Roll Wrappers:

1. To a large bowl, add the plain flour, cornflour, egg, and salt.
2. Measure one cup(240 ml) of water and pour it little by little, while gradually whisking the mixture.
3. The batter will be very thick. Switch to using your hands. Begin to pull up the batter and beat it repeatedly using your hand. Add just a little water to wet your hand, initially.
4. Scrape any flour on the bottom of the bowl and continue beating the batter with your hands while pulling it up and dropping it back into the bowl in a stretching action. (Refer to video). Continue this process for 1 minute. This gives a good crispy textured spring roll wrapper.
5. You should end up with a very thick but very smooth batter now.
6. This is when we add the remaining water to thin out the batter ( since the final spring rolls batter is required to be quite thin). Measure out another cup (240 ml)  and add just half of it first. Use a whisk to beat the batter and gradually add the remaining water till it creates a thin batter that only coats your fingers lightly. (Refer to the video for consistency)
7. Heat a nonstick pan, to make the wrappers. I have used a  9 1/2-inch pan.
8. Stir the batter once. Grease the pan lightly with oil. Pour in some batter, just enough to coat the bottom of the pan ( by quickly swirling the pan). Pour back any excess batter into the bowl immediately.
9. Cook on low heat for under 2 minutes, till the crepes start to release from the sides of the pan.
10. We only cook one side. Remove the crepe using a flat spatula. You should be able to see the
11. These ‘crepes’ should be quite thin. We will start to see bubbles all over the surface. Cover and cook on medium for about 20 seconds… So the bottom will be lightly golden, but the top will be very light in color.
12. Continue, with the rest of the batter to make the remaining crepes. As and when you are done, lay each crepe on kitchen paper or parchment paper, so that they don’t stick together.
13.  Sprinkle corn flour over the uncooked side  each time and place in a stack
14. You can store the wrappers separated with baking paper sheets, in the fridge /(in a freezer-safe box) for 5-6 days or in the freezer for up to a month. I usually make them quickly though.
15. Check out how to make a simple savory chicken and vegetable spring roll filling here.

How to make Homemade Spring Roll Wrappers

 

Notes:

• These wrappers can be made without egg, in which case, you can reduce the amount of cornflour by half(approximately). I usually make them with eggs.
• This makes 9-10 large spring roll wrappers. Use a smaller pan to make smaller wrappers. I have used a 9 1/2-inch pan here.

Key Ingredients: Wrappers(Plain flour, Corn flour, Egg, Water, Salt).

 

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