spring roll sheets recipe | spring roll wrappers recipe

Jump to Recipe
homemade spring roll wrappers

batter method to make spring roll wrappers at home.

4.6 from 15 votes
total time:
50minutes

spring roll sheets recipe with step by step photos – this is an easy method to make homemade spring roll wrappers.

spring roll sheets, spring roll wrappers recipe

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.

if you are looking for more snacks recipes then do check:

spring roll sheets

4.6 from 15 votes
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
batter method to make spring roll wrappers at home.
homemade spring roll wrappers
Course:snacks
Cuisine:chinese, world
Servings:26 to 28
Calories:23kcal
Author:dassana

INGREDIENTS FOR spring roll sheets

(1 CUP = 250 ML)
  • 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

HOW TO MAKE spring roll sheets

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.

RECIPE TIPS

  • the recipe can be doubled
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter and pinterest or tag us at instagram @vegrecipesofindia

TRENDING RECIPE

making batter for spring roll sheets

1. in a bowl, take 1 cup all purpose flour (maida), 3 tbsp corn starch and ¼ tsp salt.

maida for spring roll wrapper recipe

2. with a wired whisk or a spoon mix the dry ingredients.

mixing ingredients for spring roll wrapper recipe

3. add 1.25 cups water.

making batter for spring roll wrapper recipe

4. whisk well to a get smooth and slightly thin consistency of the batter without any lumps.

making batter for spring roll wrapper recipe

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 batter for spring roll wrapper recipe

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.

making spring roll wrapper recipe

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.

making spring roll wrapper recipe

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.

making spring roll wrapper recipe

9. do remember that the pancakes (spring roll sheets) have to be thin. if they become thick, then they break while rolling and sealing.

making spring roll wrapper recipe

10. now on a low flame cook the pancake till the sides start curling up and the pancake becomes kind of translucent.

making spring roll wrapper recipe

11. the pancake just need to be cooked. no need to flip and cook the other side. just cook one side. lift the pancake with a spatula.

making spring roll wrapper recipe

12. place the spring roll wrapper in tray or plate with the cooked side facing you.

spring roll wrapper recipe

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.

spring roll wrapper recipe

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.

homemade spring roll wrappers

namaste, i am dassana

dassana
Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


POPULAR RECIPES

71 comments/reviews

  1. This is yummy

    • Thanks Joy

  2. Thanks alot dear, will also try the recipe out, . God​ bless you

    • Welcome OLA. Thanks for your best wishes.

  3. Thanks so much

    • Welcome Ernest

  4. I followed your every step but the result was very bad were did I go wrong…the wrapper was tearing into parts when I try to roll it….help

    • the wrappers should not become dry. if they become dry, then they break. also avoid cooking them too much. they just need to be cooked and should also be thin. as soon as they cool, keep them stacked and covered in a container. don’t allow to cool for too long as they then dry up.

  5. Awesome recipe! I’ll surely try this out.

    • Thanks Grace

  6. Hi dassana.. i followed ur recepie of wrappers.. i stack them together as soon as they cool down. But it’s sticking to each other now.. what should i do?

    • mine did not stick to each other. did you refrigerate them? let me know.

  7. If 1 cup=250ml then how much 1 cup is equal to in terms of grams?

    • it depends on what you are weighing in 1 cup. each ingredients weighs differently. eg 1 cup rice weighs 200 grams, 1 cup whole wheat flour weighs 120 grams.

      • A cup of 250 ml of all purpose flour weights 160 grams.
        Recipe will be the following:
        Flour: 160 g
        Cornstarch: 30 g
        Water: 312.5 ml
        Salt: 1.25 g

      • thanks for the info. all purpose flour weighs differently depending on its quality and texture. when i weigh, at times it weighs 100 to 105 grams and on occasions it has also weighed, 120 grams.

  8. Terrific recipes…i always wanted to make spring roll from scratch..thankyou.

    • welcome srija

  9. Thanks so much for the samosas recipe, I have always wanted to know how to make it. Always felt like I was being reaped off every time I had to pick an already packaged one from the store.

    • glad you liked the samosa recipe 🙂 and thankyou for your appreciation and you are welcome.

  10. Very simple instructions. Always wanted to learn. The pictures help a lot

    • Thanks very much
      The instruction was simple
      Always wanted to know this
      Thumbs up!

      • welcome colin and thankyou 🙂

    • thankyou colin 🙂

  11. Thanks so much

    • welcome adesanya 🙂

  12. Your recipes are too good. Easily understood. For how many days can we store these pancakes in fridge.

    • thankyou swetha 🙂 pancakes should last you for a week or so.

Leave a Comment or Review

Your email address will not be published. We moderate all the comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding. If you have made the recipe, then you can give a star rating with or without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.