Spring roll sheets recipe with step by step photos – this is an easy method to make homemade spring roll wrappers.
Spring rolls are a favorite Chinese snack With many of us. Veg spring roll is one of those recipes for which I have got a lot of requests. Here the Method I have chosen to make spring rolls wrappers is the batter method. both the wrapper and spring rolls recipe are from my home science notes. This is the way I learnt making spring rolls for the first time in my college. Later I have tried the dough method also. But I felt the batter made wrappers have a better texture when fried than the ones made with dough. These wrappers taste like the spring rolls you get in the Chinese restaurants.
I will be sharing first how to make the spring roll wrappers. Later in another post, I will share how to assemble and make the Spring rolls.
Making the spring roll sheets does take time. usually I make these wrappers a day before and the spring rolls later. The wrappers can be refrigerated, but for a few days only. The recipe yields about 26 to 28 wrappers. These wrappers can also be used to make samosa.
This recipe uses all purpose flour. I did try with whole wheat flour too, but the spring roll sheets were breaking when stuffing them with the veggies. Making these wrappers is not that difficult. A few things to keep in mind and you can make really good spring rolls. I have mentioned the tips in the steps itself.
How to make spring roll wrappers
Making the batter
1. In a bowl, take 1 cup all purpose flour (maida), 3 tbsp corn starch and ¼ tsp salt.
2. With a wired whisk or a spoon mix the dry ingredients.
3. Add 1.25 cups water.
4. Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.
5. The batter should be of flowing consistency. Depending on the quality of flour, you can add less or more water. If the batter consistency is on the thinner side, then add a few tablespoons of all purpose flour. If thick, then add a few tablespoons of water. you can also come to know the consistency when you spread the batter on the pan. If its runny on the pan, this means that the batter is thin.
Making spring roll sheets
6. Now on a low flame, heat a non-stick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are seasoned. With paper tissue or a small piece of kitchen, towel dipped in oil, grease the pan. For the nonstick, you can skip oil. But if you feel the wrappers are sticking then grease or brush the pan with oil.
7. Now lift the pan above the stove top burner. Add 2 tablespoons of the batter in the pan. Every time you have to lift the pan from the stove top and spread the batter. if you keep on the stove top and spread, you cannot do it properly. As the batter gets cooked before you spread it. You can also rotate and tilt the pan for the batter to spread. I am not so good in rotating the pan, so I spread the batter with the spoon. In the spoon I used, 2 tablespoons of the batter fitted perfectly. You can also add 3 tbsp of the batter in the pan. In this case, the springs rolls will be slightly large.
8. Gently, spread the spoon clockwise to make a small thin pancake. Similar to the way we make Dosa. Add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.
9. Do remember that the pancakes (spring roll sheets) have to be thin. If they become thick, then they break while rolling and sealing.
10. Now on a low flame cook the pancake till the sides start curling up and the pancake becomes kind of translucent.
11. The pancake just needs to be cooked. No need to flip and cook the other side. Just cook one side. Lift the pancake with a spatula.
12. Place the spring roll wrapper in tray or plate with the cooked side facing you.
13. Allow the spring roll sheets to cool and then stack them with the cooked side on top. Keep the spring roll sheets covered in a small casserole or bowl. Prepare all spring roll sheets this way.
14. Here All the spring roll sheets are ready. once they come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge. When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily. You can these spring roll sheets either in the fridge or in the freezer. In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using.
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spring roll sheets
Ingredients
- 1 cup all purpose flour (maida)
- 3 tablespoon corn starch (also known as corn flour in india)
- 1.25 cups water or as required to make a flowing batter with a slight thin consistency
- ¼ teaspoon salt
- 1 to 2 teaspoon oil for making the wrappers
Instructions
making batter for spring roll sheets
- In a bowl, take 1 cup all purpose flour/maida, 3 tbsp corn starch and 1/4 tsp salt.
- With a wired whisk or a spoon mix the dry ingredients.
- Add 1.25 cups water.
- Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.
- The batter should be of a flowing consistency. Depending on the quality of flour, you can add less or more water.
making spring roll wrapper
- Now on a low flame, heat a non stick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are seasoned. With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For the nonstick pan you can skip oil. But if you feel the wrappers are sticking then grease or brush the pan with oil.
- Now lift the pan above the stove top burner. Add 2 tbsp of the batter in the pan.
- Gently, spread the spoon clockwise to make a small thin pancake. Similar to the way we make dosa. Add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.
- Do remember that the pancakes have to be thin. If they become thick, then they break while rolling and sealing.
- Now on a low flame cook the pancake (spring roll wrappers) till the sides start curling up and the pancake becomes kind of translucent.
- The pancake just need to be cooked. No need to flip and cook the other side. Just cook one side.
- Lift the spring roll wrapper with a spatula.
- Place the spring roll wrapper in a tray or plate with the cooked side facing you. Allow the spring roll sheets to cool and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl.
- Once the spring roll wrappers come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge.
- When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily. You can these spring roll sheets either in the fridge or in the freezer. In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using.
Notes
- The recipe can be doubled
Please is it necessary to add corn starch to the flour
You need to add some starchy flour. So you can even add tapioca starch or potato starch or arrowroot flour.
Nice recipe. I tried it myself by applying the batter on the pan with a brush, and the wrapper turned out very crispy after frying, just like in the restaurants.
However, the spring roll was a bit oily. Please suggest what could be the reason.
Thanks
Thanks. Try to fry on a medium-high heat and the spring rolls won’t be oily.
Would gluten free flour work okay? Sounds like amazing recipe !
Not sure if the recipe will work with gluten free flour. Thank you.
Real quick and easy. Thanks for the recipe
Welcome and thanks.
We can fry them afterwards right?
Yes, you can do that.