Homemade Spring Roll Wrappers
Elevate your homemade spring rolls with these easy, foolproof spring roll wrappers made entirely from scratch! Crafted from just a handful of pantry staples—like all-purpose flour, cornstarch, and a touch of vegetable oil—these wrappers boast a smooth, pliable texture that’s perfect for rolling up your favorite fresh or fried fillings. The batter comes together in minutes and cooks like a dream in a non-stick skillet, yielding thin, delicate wraps that rival any store-bought alternative. Ready in under 40 minutes, these versatile wrappers are ideal for traditional Vietnamese or Chinese spring rolls, making them an essential recipe for anyone who loves homemade Asian-inspired cuisine. Whether you're preparing a party appetizer or a light meal, these homemade spring roll wrappers are your key to unlocking perfectly rolled, restaurant-quality creations.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoons Salt
- 1.5 cups Water
- 1 tablespoons Vegetable oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined.
Gradually add the water to the bowl, whisking constantly to create a smooth, lump-free batter. The consistency should be thin, similar to crepe batter. Adjust with more water if necessary.
Add the vegetable oil to the batter and stir until fully incorporated. Let the batter rest for 10 minutes to relax the gluten.
Heat a non-stick skillet or crepe pan over medium-low heat until warm. Lightly grease the pan with a small amount of oil using a paper towel.
Pour approximately 1/4 cup of batter into the center of the pan. Quickly swirl the pan in a circular motion to spread the batter thinly and evenly across the surface.
Cook for 1 to 2 minutes, or until the edges of the wrapper begin to pull away from the pan and the surface appears dry. Do not flip the wrapper.
Carefully lift the wrapper using a spatula or your fingers and transfer it to a clean plate. Cover the finished wrapper with a damp kitchen towel to keep it soft and pliable.
Repeat with the remaining batter, re-greasing the pan lightly as needed between wrappers.
Once all the wrappers are cooked, use them immediately for rolling spring rolls or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
