What kind of spring roll wrappers

Takes a little practice to get the rolling down but now i triple the recipe and make hugh batches of egg rolls to freeze. People who say they taste bland are missing the salt that exists in store bought kinds. These are exactly what I've been looking for.

They are similar to the store-bought kinds. I deep-fried my eggrolls and they turned out crisp and yummy. I will no longer waste my money on store-bought now that I've found these. Thank you very much! Although I think I need more practice at rolling and assembling this recipe gave me a good head start.

I definately reccommend doubling this recipe if you truly want 12 "normal sized" spring rolls from it. Otherwise they are mini-spring rolls and you will have half the filling left-over as I did! These worked great but I don't think I got them quite thin enough.

The rolling out part is the only hard part about this recipe. Otherwise easy as pie I didn't tried this recipe but offcourse I have tried spring roll wrappers without eggs while making chicken spring rolls. They taste similar to those we have in restraurants and malls but weren't crispy.

They are perfect!!!!!!! I did added extra wather as recomended by previous reviews. I fryed half and baked the other they were excelent! All Reviews for Spring Roll Wrappers. When to fill the wrappers: For the best results, keep whatever filling you are using chilled, and do not make the spring rolls until you are ready to deep-fry. Sealing the wrappers: Once you are ready to roll, have a cornstarch and water paste on hand to seal the wrappers after they are filled.

Storing the wrappers: These wrappers can be frozen, but make sure to separate individual wrappers with parchment paper so they do not stick to one another. Recipe Variations Taco twist: You can get imaginative with the fillings. You can do traditional Chinese fillings or get creative with other flavors that are known to go together like ingredients you would put into a taco: ground beef, beans, onions, and cheese.

Pizza or spinach rolls: For more multicultural variety on a traditionally Chinese roll preparation, you can use pizza ingredients like tomato sauce, pepperoni, and cheese. Or, try giving your rolls a Greek spin with spinach, onions, and feta cheese as the stuffing. Recipe Tags: Chinese appetizer appetizer chinese superbowl. Rate This Recipe. I don't like this at all.

It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Using a floured rolling pin, flatten each square until it measures roughly 6 inches 15 cm on all sides. Use as needed. Stack the wrappers, layering plastic wrap or parchment paper in between each one.

Tightly wrap the entire stack with additional plastic wrap and refrigerate the wrappers until you're ready to use them. These wrappers will dry out if stored for prolonged periods, so you should try to use them within several days.

Did you make this recipe? Leave a review. Method 2. Combine the dry ingredients. Sift the flour, corn starch, and salt into a medium mixing bowl. Stir well to combine. The second sift is not strictly necessary, though.

Add the water. Pour the water into the dry ingredients. Whisk it into the mixture until a smooth batter forms. Continue whisking and beating the batter for a few minutes to work out any lumps. The batter should be as smooth as possible before you continue. Heat the oil. Pour the oil into a medium frying pan. Place the pan on the stove over medium heat. If you don't want to use vegetable oil, you could grease the pan with nonstick cooking spray, instead.

Turn the pan to spread the oil across the bottom. When the oil is hot enough, it should spread without difficulty. Ladle the batter into the pan. Working quickly, rotate the pan to spread the batter into a thin, wide circle. Alternatively, you could spread the batter with the back of the ladle or with a moist pastry brush. Cook until the wrapper sets. Cook the wrapper for several minutes. As soon as the edges begin peeling up, remove the wrapper from the pan using a spatula or fork.

Neither side should brown, but both sides should be set. If the top does not appear set when the edges begin rising, carefully flip the wrapper over to the other side and cook it for an additional few seconds before removing it completely. Repeat with the remaining batter. Pour and cook the remaining batter, following the same procedure. Continue until you no longer have any batter left. Stack the finished wrappers on top of one another, placing wax paper or parchment paper in between layers to prevent them from sticking together.

Cover the entire stack with a damp paper towel to prevent the wrappers from drying out. These wrappers are best when used immediately, but if necessary, you can store them in airtight containers in your refrigerator for several days. Keep the layers separated during refrigeration. Total: 1 hr 40 mins.

Instructions Mixing dough Heat hot water and mix in the salt. Measure out two cups of flour and slowly add the hot water and salt liquid in a mixing bowl. Use a spoon or chopsticks to mix the flour with the water. When the water is incorporated to the flour, you should have a slightly sticky ball of dough. On a floured surface, begin to knead the dough by hand for about five minutes.

The end result should be a smooth and round ball of dough. Optionally, you can use a food processor to mix your dough and flour and run the food processor until the ball of dough forms.

Knead the dough for three minutes by hand. Leave the dough to cool to room temperature and then wrap it with cling wrap to rest for at least 30 minutes on the counter. The dough should be ready once you can press a finger on the dough and it leaves a small imprint. Rolling out dough On a floured surface, roll out the dough into a long log with your hands. Cut the log into 24 pieces. If you have a scale, you can weigh your dough, divide by 24, and weigh each piece to make sure you have uniform pieces when cutting.

For each individual piece, use a rolling pin to roll out the piece of dough into a circle with a four inch diameter. I like to start from the middle of the circle and roll out to the edge, turn the circle 45 degrees and repeat. This will give you an even circular shape.

Roll out all 24 pieces. Make sure to keep all circles the same size and shape. Take one circle and paint a layer of oil evenly and top with another circle. Make sure to align the sides. If you have mismatched circles, try to slightly stretch out the circles so they align.

Oil the top circle and add another circle. Repeat this process until you have a stack of four circles. Using your rolling pin, re-roll the stack of circles into a thin ten inch circle.

Make sure to flour your surface if it keeps sticking. Repeat with all your stacks. The thickness of the ten inch circle should be 2 mm.