Sometime it’s tough to find Spring Roll Wrappers if you don’t live near an Asian market or big super market in some countries. Try out this recipe made with just 4 ingredients to make super easy wrappers at home. These wrappers really make very thin, crunchy and delicious Spring Rolls without any guilt of not gettin ready made or highly priced in market. From different ways, this is the Brush method to make Spring Roll wrappers.
Click here for Veggie Spring Roll and Spring Roll Wrappers (Rolling Method) recipes.
Step by Step Instruction with Photos
- In a mixing bowl mix all-purpose flour, corn flour and salt. Add water in batches to form a smooth lump free batter. Cover and keep aside to rest for 1 hour.
- In a small bowl mix ¼ cup of water with 1 Tsp oil. Keep aside. This mixture will be used for greasing the pan before preparing the sheets.
- Grease a nonstick pan with water-oil mixture using a kitchen towel. Place the pan on low-medium heat.
- Using the brush quickly spread the batter into a very thin layer and let it cook for a few minutes.
- When the edges of the sheet start to curl, using spatula peel off the sheet from the pan. Take care not to overcook.
- Stack and cover with the sheets with damp cloth until you are done with the rest.
- Wipe the pan clean using oil-water mixture and kitchen towel/cloth before spreading the batter every single time.
- Trim the uneven sides using a kitchen scissors or pizza cutter into your desired shape.
- Use them right away or refrigerate for later use.
- For refrigeration: Spray some oil between the sheets, stack and wrap in an aluminum foil, place them into zip lock bag and freeze. Thaw at room temperature and use as required.
Recipe Card
Spring Roll Wrappers (Brush Method)
Description
Try out this recipe made with just 4 ingredients to make super easy wrappers at home. These wrappers really make very thin, crunchy and delicious Spring Rolls without any guilt of not gettin ready made or highly priced in market.
Ingredients
Instructions
-
In a mixing bowl mix all-purpose flour, corn flour and salt. Add water in batches to form a smooth lump free batter. Cover and keep aside to rest for 1 hour.
-
In a small bowl mix ¼ cup of water with 1 Tsp oil. Keep aside. This mixture will be used for greasing the pan before preparing the sheets.
-
Grease a nonstick pan with water-oil mixture using a kitchen towel. Place the pan on low-medium heat.
-
Using the brush quickly spread the batter into a very thin layer and let it cook for a few minutes.
-
When the edges of the sheet start to curl, using spatula peel off the sheet from the pan. Take care not to overcook.
-
Stack and cover with the sheets with damp cloth until you are done with the rest.
-
Wipe the pan clean using oil-water mixture and kitchen towel/cloth before spreading the batter every single time. Trim the uneven sides using a kitchen scissors or pizza cutter into your desired shape.
-
Use them right away or refrigerate for later use. For refrigeration: Spray some oil between the sheets, stack and wrap in an aluminum foil, place them into zip lock bag and freeze. Thaw at room temperature and use as required.
