Homemade Spring Roll Sheets – easy to make recipe with detailed stepwise pictures. These Spring Rolls wrappers store and freeze well, can be made ahead and quick spring rolls ready in no time!
Making Homemade Spring Roll Sheets had been my dream project for so long and it took this lockdown to get me to it. I didn’t get on to the many trends online – yes, I made Sourdough and it is getting stronger every week. And yes, I made Banana Muffins too. Apart from that, I didn’t do any of the food trends. No Dalgona coffee, no mini pancake cereal, no status challenges, no insta-live. I didn’t have any goals than to come out of this in one piece, without breaking down under pressure. Cooking has really helped me keep my sanity and every weekend, I take on a special project. Some very simple and some not to simple stuff to try. Latest experiment is this easy spring roll wrappers, made from scratch.
Anyone staying in India can safely vouch for the fact that it is not easy to find ready-to-cook spring roll sheets/wrappers. And even if available, they are usually costly. I don’t buy anything from the frozen section (call it a pet-peeve) and I don’t deep fry often in my kitchen. Our eat-outs are quite occasional too. It helps set this schedule of healthy eating – if you want to eat something, make it from scratch. The experience is rewarding and there is zero scope that you will spend as much effort every week, with no scope for binge-eating. Years ago, when Healthy Living Foodz channel was all the rage (I don’t know if it ever was, I was hooked to it) there was a child-artist turned chef who showed this approach to make Homemade Spring Roll Sheets from scratch. The sister and I tried it exactly once, forgetting it forever.
Last week, I was badly craving Spring Rolls but there is no way I could get my hands on it, unless I made it myself. Ignoring totally skeptical looks from the husband, I set out to make these Homemade Spring Roll Sheets with just basic ingredients on my old non-stick tawa (we don’t use any these days and the only one pan kind of grew old). These spring roll wrappers freeze well and can be saved in fridge for a few days too. I kind of like this approach of making a crepe than roll out a tighter dough as we make for wantons. This results in crispier, juicy spring rolls just like the ones in restaurants. You don’t need a lot of technique and it is fairly fail-proof compared to the dough pastry method. Stay tuned to check out how I use these spring roll wrappers to make yummy spring rolls 🙂
How to make Homemade Spring Roll Sheets | Easy Spring Roll Wrappers
📖 Recipe
Homemade Spring Roll Sheets | Easy Spring Roll Wrappers
Equipment
- Non-stick Flat Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup All Purpose Flour
- 3 tablespoon Corn Flour
- Salt to Taste
- Water as needed I used ¾ cup totally
Instructions
- In a mixing bowl add all purpose flour, corn flour and salt as needed. Mix well.
- Make a well at the center and start by pouring ¼ cup of water.
- Using a whisk, mix the batter without any lumps by adding water gradually.
- The batter should be free flowing and thin. It should not be watery.
- Heat a nonstick pan on medium heat. Once hot, take off the pan from heat. Pour 2 tablespoon of batter at the center and spread it as thin as possible.
- Place the pan on heat again. Cook until the sides lift up and the crepe looks cooked.
- Gently flip it onto the other side and cook for 1-2 mins on medium flame.
- Remove it from heat, place it on a plate. Repeat this with rest of the dough. Remember to take the pan out of heat every time while pouring the batter, else it will solidify and not move. Once removed, keep the sheets separated until they reach room temperature.
- If storing in fridge/freezer, stack them one on top of another with a piece of parchment paper in between. Store them in an airtight container. Freezes well for 2-3 months and stays fresh in fridge for a week to 10 days. Bring them to room temperature before using.
Nutrition
Detailed step-wise picture recipe of making Homemade Spring Roll Sheets | Easy Spring Roll Wrappers
In a mixing bowl add all purpose flour, corn flour and salt as needed. Mix well.
Make a well at the center and start by pouring ¼ cup of water.
Using a whisk, mix the batter without any lumps by adding water gradually.
The batter should be free flowing and thin. It should not be watery.
Heat a nonstick pan on medium heat. Once hot, take off the pan from heat. Pour 2 tablespoon of batter at the center and spread it as thin as possible.
Place the pan on heat again. Cook until the sides lift up and the crepe looks cooked. No oil is needed.
Gently flip it onto the other side and cook for a minute on medium flame, making sure not to change color.
Remove it from heat, place it on a plate. Repeat this with rest of the dough. Remember to take the pan out of heat every time while pouring the batter, else it will solidify and not move. Once removed, keep the sheets separated until they reach room temperature.
If storing in fridge/freezer, stack them one on top of another with a piece of parchment paper in between. Store them in an airtight container. Freezes well for 2-3 months and stays fresh in fridge for a week to 10 days. Bring them to room temperature before using.
Note –
- Adjust the amount of water in making the batter as needed. The batter should be runny and thin, but not watered down.
- Don’t forget to stack them with parchment paper in between to avoid them sticking together.
- It is important to bring them to room temperature before using.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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