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Spring Roll Wrappers Recipe

Thin, delicate homemade spring roll wrappers made from a simple flour batter, perfect for frying or baking crisp vegetable or meat spring rolls.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 26
Course: Appetizer
Cuisine: asian
Calories: 22
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour maida
  • 3 tablespoons cornstarch corn flour
  • 1.25 cups water or as required for a flowing, slightly thin batter
  • ΒΌ teaspoon salt
  • 1 to 2 teaspoons oil for greasing the pan

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Nonstick pan (or well-seasoned cast iron/steel pan)
  • Paper towel or kitchen cloth
  • Spatula
  • Tray or plate
  • Parchment/butter paper (for storage)
  • Airtight container

Method
 

  1. In a mixing bowl, add all-purpose flour, cornstarch, and salt.
  2. Mix the dry ingredients well using a whisk or spoon.
  3. Gradually add water.
  4. Whisk thoroughly to form a smooth, lump-free batter.
  5. Ensure the batter has a flowing, slightly thin consistency.
  6. Adjust water as needed depending on flour quality.
Prepare the Wrappers
  1. Heat a nonstick pan over low heat until slightly warm (not too hot).
  2. If using cast iron or steel, ensure it is well seasoned.
  3. Lightly grease the pan using a tissue or cloth dipped in oil.
  4. Skip greasing for nonstick if not required, but grease if sticking occurs.
  5. Lift the pan off the heat.
  6. Pour 2 tablespoons of batter into the pan.
  7. Immediately spread in a circular motion to form a thin crepe (similar to dosa).
  8. Return the pan to low heat.
  9. Add 1 to 2 tablespoons of water to the batter if it thickens.
  10. Ensure wrappers remain thin to prevent breaking while rolling.
  11. Cook on low heat until the edges begin to curl and the wrapper looks slightly translucent.
  12. Cook only one side; do not flip.
  13. Gently lift the wrapper using a spatula.
  14. Place on a tray with the cooked side facing up.
  15. Repeat the process to make remaining wrappers.
Cooling and Storing
  1. Allow wrappers to cool completely before stacking.
  2. Stack with the cooked side facing up.
  3. Cover with a lid or cloth to prevent drying.
  4. Do not stack while hot, as they may stick together.
  5. Use immediately for spring rolls or store in the refrigerator.
  6. Place parchment or butter paper between each wrapper for easy separation.
  7. Refrigerate for up to 1 week.
  8. Freeze for up to 1 month if needed.
  9. Thaw completely at room temperature before use