Spring Roll Sheets | Spring Roll Wrappers Recipe
Next time you’re thinking of making crunchy, munchy Spring Rolls, don’t buy the wrappers or sheets from the market. Instead, follow this recipe of Spring Roll Sheets, also known as Spring Roll Wrappers and make them too at home. The method is quite easy, all you’ve got to do is refer to each step precisely. Go for it!
About Spring Roll Sheets
Spring rolls are a favorite for many of us. So, why not make the Spring Roll Wrappers too at home and enjoy this popular snack, made from the scratch.
The procedure that I have chosen to make these Spring Roll Sheets is by following the batter method.
I referred to my cooking school notes for both the recipe of the wrappers as well as the spring rolls. This is exactly how I had started making these after learning for the first time in my college years.
I have more of such recipes, still saved with me. This is a collection that I’ll always cherish.
Later, I did try making these Spring Roll Sheets with the dough method as well. But I concluded that the wrappers made with the batter method had a better texture when fried as compared to ones made with dough.
You will have to have some good time in hand to make these Spring Roll Wrappers, as making these is time-consuming.
But I’m guaranteeing you that it is all going to be worth the effort. I usually prepare these wrappers a day before I make the spring rolls.
I have used all-purpose flour to make these Spring Roll Sheets as with whole wheat flour I was not able to get the desired result. The whole wheat ones were breaking when stuffed with the vegetables.
These take time to get done, yet are not difficult to make. Just make a mind note of a few important points and begin with the process.
Go through the tips in the sections below and become a pro in making these wrappers as well as spring rolls.
This recipe yields such good wrappers that they taste exactly the same as the ones that are available at the best of Chinese restaurants across the country.
Another good thing about these sheets is that these can be used to make samosa and other types of fried rolls too.
With these measurements, you can make some 26 to 28 sheets. To make more, you will have to double the recipe.
You can refrigerate the wrappers for about 7 days. If you freeze them, then for a month.
How to make Spring Roll Sheets
Make Batter
1. In a bowl, take 1 cup all-purpose flour (maida), 3 tablespoons cornstarch and ¼ teaspoon salt or add according to taste.
2. With a wired whisk or spoon, mix the dry ingredients.
3. Add 1.25 cups water.
4. Whisk well to a get smooth and slightly thin 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 come to know the consistency when you spread the batter on the pan. If it is runny on the pan, this means that the batter is thin.
Make Spring Roll Sheets
6. Heat a non-stick flat pan or a well-seasoned cast iron skillet on low heat. The pan should become slightly hot and not too hot.
With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For non-stick, you can skip oil. But if you feel the wrappers are sticking, then grease or brush the pan with oil.
You can also opt to use a cast iron or steel pan. But make sure they are seasoned. Also do not use a heavy weight pan as you have to lift it everytime you make the wrappers.
7. Now lift the pan above the stovetop burner. Add 2 tablespoons of the batter at once in the pan. Every time you have to lift the pan from the stovetop and spread the batter.
If you keep on the stovetop 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 filled perfectly. You can also add 3 to 4 tablespoons of the batter in the pan. In this case, the springs rolls will be slightly large to large.
8. While still holding the pan, gently, spread the spoon clockwise to make a small thin crepe. Similar to the way we make crepes or Dosa.
Add 1 to 2 tablespoons more water if the batter becomes thick while preparing the wrappers.
9. Keep the pan back on the stovetop. Remember that the crepes (spring roll sheets) have to be thin. If they become thick, then they will break while rolling and sealing.
10. Now, on low heat, cook the crepe till the sides start curling up and the crepe becomes kind of translucent.
11. The crepe just needs to be about cooked. No need to flip and cook the other side. Just cook one side. Lift the crepe with a spatula.
Remember not to overcook. This will result in the wrappers being dry, chewy and it will not to be easy to roll or wrap them.
12. Place the Spring Roll Wrappers on a tray or plate with the cooked side facing you.
13. Allow the Spring Roll Sheets to cool and then only stack them with the cooked side on top. Keep them covered in a small casserole or bowl.
Prepare more sheets this way in batches.
Remember not to stack the wrappers while still hot as they will stick and cling on each other.
14. Here all the Spring Roll Sheets are ready. Once they cool to room temperature, you can start making spring rolls. Or else keep them covered in a container in the refrigerator.
While refrigerating, place parchment paper or butter paper between two sheets, so that they can be separated easily.
You can store these sheets either in the refrigerator or in the freezer. In the refrigerator, these wrappers stay good for a week and in the freezer up to a month.
After removing them from the freezer, thaw them completely to room temperature before using.
Expert Tips for Spring Roll Sheets
- The batter that you make for these wrappers has to be a lump-free and flowing one. Alter the quantity of water as per the quality of flour.
- Substitutes for cornstarch in the batter are: tapioca starch, potato starch and arrowroot flour.
- In case the batter turns thick while preparing the Spring Roll Sheets, add 1 to 2 tablespoons more water in the batter.
- The crepes that you spread on the pan to make the sheets, should be thin. Making them thick can cause breaking of the wrappers while rolling and sealing.
- The crepes (Spring Roll Wrappers) have to be just about cooked on one side. Flipping and cooking the other side is not required. Overcooking will make them dry, chewy and difficult to roll and seal.
- You can use the Spring Roll Sheets to make spring rolls once they cool down to room temperature. If not, put them in a container with a parchment/butter paper in between two sheets. Then, refrigerate to use up to 7 days or freeze to use up to a month.
FAQs
What can I add to the flour in place of the cornstarch?
You can add potato starch, tapioca starch or arrowroot flour.
My spring rolls turned out a bit oily after frying. What can I do to avoid this?
Try frying on medium-high heat. This way the spring rolls won’t be oily.
If I am not using the wrappers immediately after making them, what should I do?
Place parchment or butter paper between two wrappers or sheets, put them in a container and store in the refrigerator till further use. This way the wrappers stay good for a week. If you freeze them, they will stay good up to a month.
Can I use these wrappers to make samosa?
Yes, you can use these wrappers to make small to medium size samosas, not large ones.
Is it mandatory to add cornstarch in this recipe?
The cornstarch acts as an egg substitute in this recipe.
Step by Step Photo Guide Above
Ingredients
- 1 cup all-purpose flour (maida)
- 3 tablespoon cornstarch (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 teaspoons oil for making the wrappers
Instructions
Making batter
- In a bowl, take the all-purpose flour (maida), cornstarch and salt.
- With a wired whisk or a spoon mix the dry ingredients.
- Add 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 nonstick 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 well-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 greasing with oil. But if you feel the wrappers are sticking then grease or brush the pan evenly with oil.
- Now lift the pan above the stovetop burner. Add 2 tablespoons of the batter at once in the pan. So use a spoon in which 2 tablespoons of the batter can fit in. You can also make larger sized wrappers using 3 to 4 tablespoons of the batter.
- Gently, spread the spoon clockwise to make a small thin crepe. Similar to the way we make dosa. Now keep the pan on the stovetop on a low heat. Add 1 to 2 tablespoons more water if the batter becomes thick while preparing the wrappers.
- Do remember that the crepes have to be thin. If they become thick, then they break while rolling and sealing.
- On a low heat cook the crepe (spring roll wrappers) till the sides start curling up and the crepe becomes kind of translucent.
- The crepe just need to be about 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.
- Make the spring roll sheets in batches this way.
- Allow the spring roll sheets to cool first and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl, so that they do not dry out.Do not stack them when they are hot, as they will stick to each other.
Storage
- 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 also keep 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 batter that you make for these wrappers has to be flowing, slightly thin, smooth and without lumps. Adjust the quantity of water as per the texture and quality of flour.
- Swap cornstarch with tapioca starch, potato starch and arrowroot flour.
- In case the batter turns thick while preparing the wrappers, add 1 to 2 tablespoons more water in the batter.
- The crepes that you spread on the pan to make the sheets, should be thin. Making them thick can cause breaking of the wrappers while rolling and sealing.
- The wrappers have to be just about cooked. Cooking them for more time or overcooking will make them dry, chewy and difficult to roll and seal.
- Try not to use a heavy weighted pan or skillet as you will have to lift it every time you make the wrappers.
- The recipe can be doubled or tripled.
Nutrition
This Spring Roll Sheets recipe from the archives, originally published in October 2015 has been updated and republished on January 2023.
Hello, can I air fry spring rolls made with these sheets?
I am not sure if these will work in an air-fryer.
Great recipe! We get crunchy spring roll sheets, just what we expected.
Thanks for the feedback and glad to know.
Hello again! I made veggie spring rolls using your spring roll sheets recipe and I air fried them after brushing them with oil at 200 degrees C for 12 mins (6 mins each side). They were nice and crispy. Thank you!
Great and thanks you so much for letting me know and also sharing the details.
I loved this so much! Thank you for the recipe, it was a huge success at home ?
Thanks and nice to know.
This is what I have been looking for. Thanks.
I will try and see how it works.
Sure Emini. Do let us know how the wrappers turned out
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.
Hello. Please, is there any substitute for cornstarch, or can the recipe work without it?
You can use any starchy flour in place of corn starch. So the options are tapioca starch, potato starch or arrow root flour.
Thank you so much. You make it so easy to understand
Welcome.
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.
What a great recipe. You are so precise and even have pictures with it. Thank you so much.
thanks a lot eudice. glad that the pictures were helpful. thanks for the rating too.
This is yummy
Thanks Joy
Thanks alot dear, will also try the recipe out, . God bless you
Welcome OLA. Thanks for your best wishes.
Thanks so much
Welcome Ernest
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.
Awesome recipe! I’ll surely try this out.
Thanks Grace
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.
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.
Terrific recipes…i always wanted to make spring roll from scratch..thankyou.
welcome srija
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.
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 🙂
Thanks so much
welcome adesanya 🙂
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.
You and your all reciepes are sooooooo good ,easy and delicious
glad you liked the recipes from our blog and thankyou neeru 🙂
Hi dassna
I have tried many recipes of yours. All comes good except paneer kalimirch. But many thanks to you for all the recipies.
thanks vartika. btw i do not have paneer kalimirch posted yet on the blog 🙂
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 diwali
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.
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.
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.
Your recipies are fine gooood and delicious..I love it
thankyou subhiksha 🙂
Nice
Your recipes are very helpful.
Thanks
thankyou arun 🙂
Recipes are really good and understandable.
I will surely try your recipes specially bisi bele bath which is new for me.
thankyou geeta glad to know this. surely try bisi bele bath as its quite delicious and once you try do share your feedback.
Hi Dassana
Thanks for great recipes you post. Can you pls share recipe for lasagna sheets and veg lasagna.
Thanks a lot
Ruchi??
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 🙂
Very good Itried it!
Please post the stuffing recipe to stuff in the wrappers.
Thanks!
welcome asha. i will post the recipe soon.
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..
here corn flour acts an egg substitute. you can also add tapioca flour or even arrowroot flour.
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.
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..
Thanks deepika. Coiincidence ☺
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.
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 !! 🙂
thanks saba for your positive feedback and prayers. nice to read your positive comment.
Finally this recipe came…..thank you will try soon
welcome preeti
Very nice
yum yum cant wait to try this. Thankyou.
welcome clare
Hi Dassana,
An interesting post on the wrappers,eagerly looking forward to the spring roll recipe now!
thanks ashwini, i will add it soon.
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…..
thanks suvidha. i am fine and hope the same for you. i have noted down the recipe request and will try to add in future.
I am also fine mam….
Thanku…..