MENU Veg Recipes of India You are here: Home / Cooking Tips & Methods / spring roll wrapper recipe, easy homemade spring roll wrappers recipe spring roll wrapper recipe, easy homemade spring roll wrappers recipe April 6, 2078 by dassana amitspring roll wrappers Jump to Recipe Print Recipespring roll wrapper recipe wit! wrappers. step by step photos ~ this is an easy rnethod to make homemade spring roll spring rolls are a favorite chinese snack with many of us. veg spring rollis one of those recipes for which have got a lot of requests. here the method i have chosen to make spring rolls wrappers is the batter method. both the wrapper and spring rolls recipe are from my horne science notes. this is the way i learnt making spring rolls for the first time in my college. later i have tried the dough method also. but ifelt the batter made wrappers have a better texture when fried than the ones made with dough. these wrappers taste like the spring rolls you get in the chinese restaurants. will be sharing first how to make the spring roll wrappers. later in another post, i will share how to assemble and make the spring rolls. making the wrappers does take time. usually i make these wrappers a day before and the spring rolls later. the wrappers can be refrigerated, but for a few days only. the recipe yields about 26 to 28 wrappers. these wrappers can also be used to make samosas this recipe uses all purpose flour. i did try with whole wheat flour too, but the wrappers were breaking when stuffing them with the veggies. making these wrappers is not that difficult. a few things to keep in mind and you can make really good spring rolls. i have mentioned the tips in the steps itself if you are looking for more snacks recipes then do check baked samosa, veggie pizza, mushroom puffs, veg momos and veg puffs recipe.spring roll wrapper recipe below: spring roll wrapper recipe | homemade spring roll wrappers recipe prep time cook time total time 5 mins 45 mins 50 mins spring roll wrappers recipe - batter method to make spring roll wrappers. course: snacks cuisine: chinese, world servings: 26 to 28 author: dassana ingredients (1 cup = 250 ml) 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 Ym teaspoon salt 1 to 2 teaspoon oil for making the wrappers how to make recipe making batter for spring roll wrapper recipe: 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: 1. 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. 4 do remember that the pancakes have to be thin if they become thick then they break while rolling and sealing. aYNE vl wN5. now on a low flame cook the pancake (spring roll wrappers) till the sides start curling up and the pancake becomes kind of translucent. 6. the pancake just need to be cooked. no need to flip and cook the other side. just cook one side 7. lift the pancake swith a spatula 8. place it in tray or plate with the cooked side facing you. allow to cool and then stack them with the cooked side on top, keep them covered in a small casserole or bowl, 9. 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. recipe notes + the recipe can be doubled how to make spring roll wrapper recipe: 1. in a bowl, take 1 cup all purpose flour (maida), 3 tbsp com starch and % tsp salt.on mix the dry ingredients. water.whisk wellto a th and slightly thin consistency of the batter without any lumps. of a flowi istency. 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 also come to know the consistency wh sread the batter on the pan. if its runny on the pan, this means that the batter is thiname, 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 se with a paper tissue or a small pie of kitchen towel dipped in oil, i ou feel tl are sticking then grease or oru:7. now lift the pan above the stove top burner. add 2 tablespoon of the batter in the pan. every time you have to lift the pan from the stove top and spread the batter. if you keep on the stove top and spread, you cannot do it properly. as the batter gets cooked before you spread it. you can also rotate and tit the pan for spoon, in the spoon spread, i am not so good in rotating the pan, so i spread the batter with the s the batter to used, 2 tablespoon of the batter fitted perfectly. you can also add 3 tbsp of the batter in the pan. in this, case, the springs rolls will be slightly large 8. gently, spread the spoon clockwise to make a small thin pancake. similar to the way we rake dosa. add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.9. do remember that the pancak have to be thin. if the g roll w re thick, then they pers break while rolling and sealing 10. now ona low flame cook the pancake till the sides start curling up and the pancake becomes kind of translucent.11. the pancake just need to be cooked. no need to flip and cook the other side, just cook one side. lft the pancake with a spatula, place it in tray or plateol and then stack them with t fed side on top. keep the spring roll wrappers covered in a small casserole or bowl. prepare all pancakes this 14. here alll the spring roll wrappers are ready. once they come at room temperature, you can start making the or else keep themicovered in ’container in the fridge.