Easy spring roll sheets

4.50 from 6 votes

Making spring roll sheets at home is very easy. It is a 20-minute recipe and no kneading or fermentation is required.

Course basics

Cuisine indo-chinese

Diet Vegetarian

Keyword spring roll sheets, spring roll wrappers

Method stove top

Difficulty Moderate

Recipe Type Vegetarian

Prep Time 6

Cook Time 35

Total Time 41

Calories 532kcal

Author Priya

Transfer all purpose flour, cornstarch and salt into the bowl and mix it roughly.
1 cup all urpose flour, 3 tablespoon cornflour/ cornstarch, a pinch of salt
Add water slowly and whisk the batter using hand whisker.
1.5 to 2 cups water
Prepare a smooth batter. Batter should be smooth and in flowing/ runny consistency.

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.

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 papper, butter papper or aluminium foil between two sheets so that they can be separated easi
Transfer the sheets in a zip lock bags and store it in a refrigerator or a freezer.