Spring Roll Wrappers (Rolling Method)

In a large bowl mix flour oil and salt. Add water in batches to make soft and smooth dough. Cover and keep aside to rest for at least 15 Minutes.

Divide the dough into 20-24 equal parts and form small balls.

Now take 2 Balls and on a dusted board roll them into small circular sheet (Approx. 4” in Diameter).

To one rolled sheet apply some oil and place the other non-oiled rolled sheet to cover the previous one. See the image.

Again on the dusted board roll the doubled sheet forms a bigger circle (Approx. 7”-8” in Diameter). Try to roll even.

Heat griddle on a low flame and place rolled sheet over it. Flip it upside down once you see small bubble appearing over it. Cook the other side for ½ minutes. Don’t let it get browned. Continue with remaining dough balls.

Stack and cover with the sheets with damp cloth until you are done with the rest.

Now take one double sheet and separate pull apart carefully to get 2 sheets.

Stack the sheets one over another and trim the uneven sides using a kitchen scissors or pizza cutter. Now you will have 20-24 square sheets (5”- 6”)

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.