Spring Roll Wrappers
Master the art of homemade **spring roll wrappers** with this easy, foolproof recipe that promises restaurant-quality results every time! Made with simple pantry staples like **all-purpose flour, cornstarch, and water**, these ultra-thin, pliable wrappers are ideal for wrapping your favorite fillings, from fresh vegetables to savory meats. This recipe creates soft yet durable wrappers that cook up perfectly translucent, making them a versatile base for **crispy spring rolls**, **fresh summer rolls**, or even creative desserts. The batter comes together in minutes, and the no-flip cooking method simplifies the process, ensuring evenly cooked wrappers every time. Whether you're planning an Asian-inspired feast or simply elevating your appetizer game, these spring roll wrappers are a must-have addition to your culinary repertoire. Bonus: They can be made ahead and stored for ultimate convenience!
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Ingredients
- 240 grams All-purpose flour
- 25 grams Cornstarch
- 0.5 teaspoons Salt
- 300 milliliters Water
- 1 tablespoon Cooking oil (for greasing)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt. Mix well to combine the dry ingredients evenly.
Step 2
Gradually add water to the dry ingredients, whisking continuously to avoid lumps. Continue whisking until the batter is smooth and has a thin consistency similar to crepe batter.
Step 3
Cover the batter and let it rest for 10 minutes to allow the flour to hydrate fully.
Step 4
Heat a non-stick skillet or crepe pan over low heat. Lightly grease the surface with a small amount of cooking oil using a paper towel or brush.
Step 5
Pour approximately 1/4 cup (about 2-3 tablespoons) of the batter into the center of the pan. Quickly and evenly swirl the pan to spread the batter into a thin, circular layer.
Step 6
Cook the wrapper for 1-2 minutes, or until the edges begin to lift and the surface appears set and slightly translucent. You do not need to flip the wrapper.
Step 7
Carefully lift the wrapper from the pan using a spatula or your fingers and transfer it to a plate. Cover the cooked wrapper with a clean kitchen towel to prevent it from drying out.
Step 8
Repeat the process with the remaining batter, greasing the pan lightly as needed between wrappers.
Step 9
Allow the wrappers to cool completely before using. If not using immediately, stack them with parchment paper between each wrapper to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (346.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 207.2 |
| Total Fat 12.6g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1191.4mg | 0% |
| Total Carbohydrate 22.8g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 0g | |
| Protein 0.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 18.8mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 0.8mg | 0% |
Source of Calories