Spring roll wrappers are also called Spring roll sheets. They are very easy to make at home and no need of buying them in the stores. I will show you the easiest and fastest way to make spring roll wrappers at home and also show you how to wrap spring rolls.
Spring roll sheets are made of flour; any type of flour can be used. If you are looking for gluten-free spring roll wrappers, then you can use any gluten free flour you have such as cornflour, tapioca flour (tapioca starch), or potato flour. Other gluten-free flours are rice flour, almond flour, or garbanzo flour (gram flour).
While making your spring roll pastry sheets, it is best to combine less starchy flour with a small quantity of starchy flour; an example is combining cornstarch with a more starchy tapioca starch (tapioca flour). This makes your spring roll pastry sheets to be stretchy and soft no matter how thin they are. When you use a single less starchy flour, your spring roll sheets can easily tear apart while rolling or wrapping your fillings in them; whereas when you use only a starchy flour, it becomes sticky and too stretchy, making it sticky while wrapping the spring roll fillings. The best spring roll wrapper recipe I figured out is combining 2 cups of less starchy flour and 3 tablespoons of a starchy flour as seen in the Youtube video and as described below.
Table of Contents
Spring Roll Wrappers Ingredients
- 2 cups of all-purpose flour (it has less starch than tapioca starch)
- 3 tablespoons of tapioca flour (it has more starch)
- 1/2 teaspoon of salt to taste
- 2 tablespoons of cooking oil
Other ingredients can be added depending on your taste such as ground pepper or any spice of choice.
Steps on How to Make Spring Roll Wrappers at Home
Making the batter
- Add your all-purpose flour, tapioca starch, and salt in a mixing bowl. Any other dry ingredient you want to include can be added now.
- Pour water into the mixture of the dried ingredients and stir or whisk to form a runny batter. It is best to pour your water a little at a time while stirring to prevent adding too much water. You don’t want it too thick nor too watery. A consistency that can run over a spoon easily would do.
- Ensure there are no lumps in your spring roll wrapper batter by continuously stirring with a whisk or spoon.
- Once you have a perfect consistency and there are no lumps in it, set it aside.
Making the wrappers (sheets)
- Grease your pan or skillet with cooking oil; you can do this by using a tissue paper dipped into the cooking oil and then use it to grease the pan.
- Scoop 1 soup-spoon of your batter and pour into the pan. Soil the pan by gently tilting it to help spread the batter evenly to the bottom of your pan so as to have a thin layer.
- Now, place the pan on medium heat; allow it to cook until you notice the batter becoming drying and forming a sheet. Allow the whole batter to turn into a sheet that can easily be lifted with the tip of your fingers and a flat spoon.
- Once you notice the sheet in your pan is detached off the bottom of your pan, your spring roll wrapper is ready. Turn off the heat and lift it out of the pan.
- It is always good to sprinkle some flour at the bottom of the tray you want to store your spring roll wrappers in before placing the sheets in the tray; this prevents them from sticking together when stacked or piled on one another.
- Repeat the same thing until you are done with the whole batter. After every sheet is made, sprinkle flour on top of it before adding another sheet to it; always cover with a towel while making your homemade spring roll wrappers to prevent them from drying when exposed to air.
Storage and Preservation
Once you are done making your spring roll sheets, you can store them in a rounded container in the fridge. First, dust the container with flour and then cover the top with a clinched film before closing the lid and refrigerating. You can use them anytime you want; if they seem frozen or firm after refrigerating, you can microwave or heat in an oven over very low temperature just to warm them up; or you can simply leave it on a table still covered until it assumes the temperature of the room.
How to Use Spring Roll Wrappers
It is quite easy to wrap the fillings in your spring roll sheets. Just follow the steps below:
- Place the wrapper on a flat surface
- Scoop two spoonfuls of your spring roll fillings and place near the edge of the wrapper
- Use your two hands and fold the edge so that it covers the filling completely.
- While using your thumb to hold the folded wrapper over the filling; use the other fingers to fold in the two edges of the opened end of your filling to the point where your thumb is.
- Roll the sheet again to cover the two ends that were folded in.
- Once you reach the end of your sheet; use your finger and dip it into a glue made by mixing 3 tablespoons of flour with 2 tablespoons of water so that it forms a paste or glue. Rub the glue to the surface of the wrapper just near the end before completely wrapping the filling. The glue helps prevent the opening of the spring rolls when they are being fried. You can watch the Youtube video above to better understand how to wrap your spring rolls.
- It is best to place the glued part facing downwards in the tray as you wrap the remaining spring rolls. This helps to exert pressure on it, making it firmly glued.
- Once you are done, you can begin the frying – either deep-frying or pan-frying.
Nutrition and Calories
Depending on the type of flour used for making your spring roll wrappers and the ingredients used; 1 ounce (28.3 grams) of spring roll wrapper gives about 88 calories: 22 grams of carbs with/without protein or fat.
Dr. Brown is the founder of Jotscroll, he is a Medical Doctor, Entrepreneur, and author. Dr. Razi Brown holds a medical degree from the University of San Diego. He has invested in many startups and is currently working on his fifth book to be published in the upcoming year.