Learn how to make spring roll wrappers (egg roll wrappers or lumpia wrappers) at home with a simplified method, no dough kneading, no long-time fermentation, and only need 15 minutes to make. The actual shortcut way!
Spring Roll Wrappers
Spring roll wrappers are thin, translucent, and edible paper made from flour and water. It is different from rice paper wrappers. They are commonly used in many East Asian cuisines, such as Vietnamese, Thai, and Chinese, to make spring rolls.
Spring roll wrappers need to be thin as pepper so they are delicate and crispy when fried or soft and chewy when served fresh. The thickness of the wrapper can also affect the overall texture and taste of the spring roll.
How Spring Roll wrappers are made traditionally
The traditional way of making spring roll wrappers need lots of kneading, smashing, and practice drawing the round circle. If you are interested in the process, go ahead and check traditional Spring Roll wrappers.
Why this shortcut version?
I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home for the last two weeks. And I finally figure out the critical factors of paper thin and elastic spring roll wrappers, using the very traditional way.
When I finally master the skills, my husband showed me his concern that the traditional method was hard to control and the readers might fail at the first attempts just like me. After so much time cleaning up my cabinet surface, he strongly recommended that I should figure out a simplified version, the same as scallion pancakes. Since I think he offered a really great point. I started my journey and tested again. So this is the result and it produces quite great results. The wrappers are slightly thicker than the traditional version but thin enough and round enough! What’s better, I have matched those wrappers with several types of dishes. All of them taste fabulous.
Method of making spring roll wrappers- brushing Vs swirling
I use the brushing method to ensure the wrappers are as thin as possible. But I get feedback saying there might be small bumps inside the wrapper if this method is not well used. Then swirling method might be a good option. Scoop the batter into the pan and quickly swirl to cover, with the same fire control method. Sounds quite reasonable. But I believe that version is slightly thicker than the brushing version.
About fire control
- Keep a slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.
- When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.
You should repeat the process of slow fire and high fire for successful spring roll wrappers. In addition, if the pan is too hot and the batter becomes solid too quickly, wait for a while until it is slightly cooled.
Cook’s Note
- If there are any skins left on the pan, use a wet cloth to clean them up. Otherwise, those things will create bumps in the next wrapper.
- The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
🧂 Ingredients and Tools
We only need three ingredients for this recipe, flour, water, and salt. Then a non-stick pan and a brush.
- all-purpose flour
- water: 300~320ml
- salt:1/2 tsp.
- non-stick pan, recommend using small ones so we can make the perfect roundness based on the shape of the pan.
- a brush
🍳How to make Spring roll wrappers
Mix salt and all-purpose flour and then pour in water. Keep stirring until well combined.
Strain the batter to remove any lumps.
Prepare a non-stick pan and a small brush. Heat your pan over the slowest fire and then quickly brush the batter on the pan to form a round skin.
Slightly turn up the fire and heat the skin until white and firm. Transfer to cool down aside.
Clean the pan with a wet cloth and then repeat the process until all the batter is finished.
How to use spring roll wrappers
There are several ways of using spring roll wrappers. My favorite serving way is to either use it simply as Chinese spring roll wrappers or use it as pancakes for roasted chicken, Peking duck, and moo shu pork.
It can also be used to wrap salads, traditional spring rolls, or make egg rolls.
How to keep spring roll wrappers
I highly commend you for using freshly made spring roll wrappers to ensure the spring rolls are super crispy. But if you have leftovers, remember to store them in an air-tight bag to avoid moisture.
Other homemade stuff from starch
Easy Spring Roll Wrappers
Ingredients
- 200 g all-purpose flour
- 300 ml water + 20ml more if necessary
- 1/2 tsp. salt
Instructions
- Mix salt and all purpose flour and then pour in water. Keep stir until well combined.
- Strain the batter to remove any lumps.
- Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off and cool down aside.
- Clean the pan with a wet cloth and then repeat the process until all the batter is finished.
- The wrapper should be coved with a cloth or place in air-tight container to avoid softening back
I want to know more about it I love spring roll
wow thanks for wrapper recipe. now i can do my spring roll with my own wrapper..?? love it. i want dumpling recipe ? please.
Fran,
Love you!
Dont you have dumplings and wontons wrappers recipe?
Yes, I get dumpling wrapper recipe and wonton wrapper recipe.
I made spring rolls with these wrappers and lived them. They turned out great, crispy and light.
Thank you very much for sharing this recipe.
Even though it is a bit of work but worth it. I look forward to eating the rest, which are in the freezer.
Upps, I just noted a typing mistake :-). Sorry for that.
I wanted to write that I loved the wrappers (instead of lived). This is really a great and simple recipe, which I will definetly make again.
Can I use rice flour instead to make rice paper wraps? Thx 🙂
You say you came up with this recipe entirely on your own but when my husband I were living in the PRC, this is pretty much exactly how the street vendors in Hangzhou make their wraps. They use a batter, scooped out and applied with a small ladle very thinly, cooked on a gridle. No kneading dough, no leaving it to rise, no rolling it out. Much more like making crepes except thinner and once filled, is folded over and fried. So we were excited to try your recipe and are very pleased with the results. Thank you for sharing it!
Hi Hyn,
That one actually you describe how the street vendor make the wrap is different from this one. We can that one as “Jian Bing”. The batter is slightly different. Never mind, as long as it works for you. Happy cooking!
hi can you store the wrapers if so how ?? thanks
Colleen,
We don’t recommend store the wrappers. If you really need to, place in air-tight bag and expel the air out completely. Up to 2 days only.
Hello, thank you for sharing the recipe. I was wondering if I use rice flour instead of regular flour?
Wassnotwas
No dear. Rice flour can’t spread as wheat flour.
I tried this and it was perfect. I suggest to use a deep soup pot spoon and pour it into a pan and swish it around. Painting it left crumbs but it was still good.
Thanks Amy!! Love to hear this feedback. The swirling method sounds great!! I will try it next time. Happy cooking.
Thank you so much, it’s hard to find these wrappers here so great to make our own so easily! I modified a bit because I didn’t have a big enough mixing bowl, so put all ingredients into my blender for a smooth batter. Also since I have an electric stove and the heat is hard to regulate, I couldn’t seem to find a happy medium and they dried out before I was even finished painting them. I finally learned to pour some batter directly in the center and then quickly spread with the brush from there. I made a few crepes before I gauged how much to pour to keep them thin enough, but worked out really well!
I am so happy to hear that, Veggie!!! Super super happy. Thanks for your feedback.
I was wondering if this could go into a blender. Thanks. Also, can you convert these measurements to cups please?
Can you make ahead and freeze?
Yes, sure. and this way allows the wrappers to be stored longer
Trying this recipe tonight. Could you convert these measurements into cups please? Thank you so much!
200g all-purpose flour is about 1.6 cup
300 ml water is about 1.3 cup
Perfect explanation
潤餅皮 ^___^
your 6~7″ lumpia wrapper is much smaller than my hometown (~10″).
my family usually eat it on tomb Sweeping Day in April,
rolling lots of seaweed, shelled peanuts, egg, strip of vegetables, etc.
Lovely serving ideas with seaweed and vegetables.