Easy spring roll wrappers

Making spring roll sheets at home is very easy. It is a 20-minute recipe and no kneading or fermentation is required. I used this homemade spring roll wrappers in my purple cabbage spring roll recipe.

Honestly, I didn’t have confidence to try spring rolls and their sheets at home. However, Recently My friend motivated me to try some recipes which are different. I mean recipes which I don’t cook usually. My spring roll recipe was a super hit in our house as well on the blog too. I prepared these sheets for that spring rolls but I wanted to include as much possible details so that even beginner can successfully make these sheets at home.

Again guys, Let me remind you I am beginner and If I can make it you can too.

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Ingredients to make Spring roll wrappers

all purpose flour – Main ingredient here. You can not replace the flour with whole wheat flour.

Cornstarch – Corn starch will help in improving the texture of the sheets.

salt and water – The amount of water is important here. As the batter of the spring roll should be thin.

That’s it.

Tips and tricks to make perfect spring roll sheets

• The batter should be thin. Thin batter does not mean the watery consistency here but It should be thin enough to spread thinly on the pan.
• Always use slow fire while spreading the batter to the pan.High flame will burn the sheets immediately.
• 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.

Can we store these sheets?

Yes you can. This sheets remains fresh upto 6 days in a refrigerator. You can even deep freeze it too. It will remain fresh up to a month in freezer. Remember, Always allow sheets to come at room temperature after removing it from freezer before using. Always store sheets in a zip lock bag.

How to make spring roll sheets?

Making batter

Transfer all purpose flour, cornstarch an salt into the bowl and mix it roughly.

Add water slowly and whisk the batter using hand whisker.

Prepare a smooth batter. Batter should be smooth and in flowing consistency.

Preparing sheets

Heat nonstick pan on the low flame. spread some oil on the pan.

Now if you wish you can slightly lift the pan up and spread the batter on the pan. 2 to 3 tablespoon batter should be enough.

Remember, the pancakes should be thin. If it becomes thick then they will break while stuffing.

Cook both side on the low flame. It will take 2 to 3 minutes maximum.Do not cook more than that. Once the pancake starts cooking, You will notice that it leaves the pan easily.

Cool down the sheets separately. Otherwise It may stick together.

storing spring roll sheets,

It is important to cool down the sheets separately and completely. If the sheets are warm inside then again they will stick together.

Now, place a parchment paper, butter paper or aluminum foil between two sheets so that they can be separated easily.

Transfer the sheets in a zip lock bags and store it in a refrigerator or a freezer.

more how-tos on the blog,

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• how to cook chickpeas in instant pot
• how to make bread crumbs
• cajun seasoning
• no yeast pizza dough