spring roll wrappers recipe | spring roll sheets recipe

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.

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.

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 needs 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. 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.

homemade spring roll wrappers

few more diy recipes you may like!

spring roll sheets

4.8 from 10 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
Course:snacks
Cuisine:chinese,world
Calories: 23kcal
Servings (change the number to scale):26 to 28
homemade spring roll wrappers
batter method to make spring roll wrappers at home.

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.
  • 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
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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75 comments/reviews

  1. Hi amit nicely explained, but I got some queries. The sheets you have made can be kept in fridge for how many days? should i keep in lower part of fridge or freezer? won’t the sheet would stick to each other after taking them out of fridge next day? Aren’t they too thin to make samosas?

    • the sheets can be kept in the fridge for about a week. you can keep in the freezer too. in the freezer, they will remain good for a month. yes, they do slightly stick to each other but can be separated easily. you can place a parchment paper or butter paper between two sheets when storing them. with these wrappers, you can make small to medium-sized samosa, but not large samosa.

  2. 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.

  3. 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?

    • 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 g4 stars

        • 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.

  4. 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.5 stars

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

  6. Hi dassna
    I have tried many recipes of yours. All comes good except paneer kalimirch. But many thanks to you for all the recipies.

  7. Couldn’t wait for your answer. Tried my own experiments and the result was to my surprise a thin and perfect spring roll wrapper. I have just made the spring rolls and thought first to thank you. It was the first time I made spring rolls and they were great , crisp and delicious. The problem was that I was applying great pressure on the batter and it became together which I called custard like . Any ways problem is solved and I am happy . Thanks again. Could you please try to post a recipe how to make chamcham a sweet dish, as I wanna try it on diwali5 stars

    • thankyou harsimrat for trying the spring rolls wrappers 🙂 pleased to know you liked them. I would take your request for chamcham sweet and thank you very much have a great weekend.

  8. Hi Dasanna, your website is my go-to place whenever I want to try something. Love your work because you go with more nutritious ingredients like your atta cakes.
    I have been inspired seeing you cook with cast iron cookware. Kindly advise me on the dos n donts when going in for cast iron pans. I can see you have used a non stick pan in this recipe. Is the use of a cast iron pan limited?

    • thank you preena. the use of cast iron pan is not limited. for this recipe i did not use, as the one i regularly use behaves strangely at times. i did not want the wrappers to stick to the pan. thats why i used a non stick one. i have 2 cast iron pans and they are made in india. i clean them the way i clean my other utensils. after buying the pan, clean it with some soap/liquid and water with a sponge. dry naturally. then heat it. then grease it with oil all over. switch off the flame. keep it with the greased oil for a couple of days. then while using again just rinse with water. then follow the recipe like making a dosa or pancake. i clean them again with soap and water. once they are seasoned, then you don’t need to season them again. if the food starts sticking, then you may need to spread oil again on the pan and keep for some days.

      • Thankyou for your valuable advice Dassanna. I think, with all the tips you have given me, I’ll ditch the idea of going in for the expensive preseasoned tava and opt for a local make instead. 🙂
        Also, do you know how to make 100% whole grain noodles? Would appreciate a recipe for the same.

        • welcome preena. its better to buy indian made stuff and support the local artisans and people who make it. in fact one tawa i purchased from a local market near a temple at the maharashtra-karnataka border. i make dosas in it and they come out so good. better than the one i make on a non stick pan.

          i have not made noodles any time. i do have an idea on how to make pasta, but i think for noodles i will have to look for the method. let me see if i can add this recipe. as in my home, we are not that much fond of noodles. once in a while its fine. but i feel homemade ones will be better than store brought ones.

  9. Mine could not go well. When I poured on non stick pan the mixture became like that of custard . When I removed custard like maida mixture from tava a thin mixture was left and after cooking it became like paper. Help please. Could it be because less or more corn flour (I added corn flour)

    • by corn flour you mean the white flour or yellow colored flour. there is a technique for spreading the batter. after pouring the batter, use the back of the spoon to spread the batter in a circular motion. perhaps you are not able to spread the batter well. looks like the batter has become very thick. just add some water and thin it slightly. should work.

      • The batter was as thin as yours . Do we have to add more corn flour. Could it be because I poured on pan which was hot. I used the technique which wad used in dosas (neer dosa)

        • fine. the technique of neer dosa won’t work here. you will get thick pancakes. the pan has to be lifted away from the stove top while spreading the batter. there is no need to add corn flour. hope this helps.

  10. Recipes are really good and understandable.
    I will surely try your recipes specially bisi bele bath which is new for me.

  11. Hi Dassana
    Thanks for great recipes you post. Can you pls share recipe for lasagna sheets and veg lasagna.
    Thanks a lot
    Ruchi??5 stars

    • thanks ruchi. i have a recipe of spinach mushroom lasagna already shared on the website. lasagna sheets i will try to add. i do not have a lasagna sheet maker, so probably i will have to slice them 🙂

  12. hi do we necessarily need to add corn flour? what is the purpose here to use corn flour?thanks a ton..enjoy trying out your recipes..4 stars

  13. Hi..first time a recipe so well explained. Is there anyway i can be in regular contact with ur recipes. I am sure u can learn to make good variety food from you.

    • Thanks. You can go through the recipes on the website and can comment. For now i have closed the comments on most recipes. But will open them by tomorrow.

  14. Was looking for the Spring rolls wrappers recipe and here it is :).. Thanks a ton these are very easy to make. Looking forward for the spring rolls recipe now and cant wait to try 🙂 Thanks again for posting such new recipes..5 stars

  15. Hi dassana, I m great fan of ur amazing blog it’s really helpful.whenever I think to cook sm thing
    the first name comes in my mind is definitely yours.I have tried lots of recipes and they really worked.I hv started eggless baking just because of u and all credit goes to u.I hv no words to explain my feelings.keep it up.All my good wishes to u my Dear.

  16. hey Dassana !! you’re fabulous at explaining the recipes ‘nd you do the job so well that every time I cook I rely on your recipes ‘nd those stepwise images are of great help. thank you very much !! These spring roll wrappers sounds yummy yet easy , will surely give them a try. please keep on posting…may the Almighty bless you with more success !! 🙂5 stars

  17. Hi Dassana,
    An interesting post on the wrappers,eagerly looking forward to the spring roll recipe now!

  18. Hello mam,
    How r u?
    Everyday I am making recipes from ur blog…..Everytime it’s came out well….can u pls post the recipes of maharashtrian kaju chi usal n sanjori…..