spring roll sheets

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4.88 from 47 votes

Batter method to make spring roll wrappers at home.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Snacks

Cuisine: Chinese, World

Diet: Vegan

Difficulty Level: Moderate

Servings: to 28

Calories: 23kcal

Author: Dassana Amit

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

Nutrition