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This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight.

Recipe Summary

prep:
45 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
12
Yield:
12 wrappers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.

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  • On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

Nutrition Facts

42 calories; protein 1.7g; carbohydrates 7.3g; fat 0.6g; cholesterol 15.5mg; sodium 6.1mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2008
Great taste, super easy with a pasta machine! Read More
(30)

Most helpful critical review

Rating: 3 stars
08/16/2006
Spring rolls are traditionally made from rice wrappers not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons which are traditionally made from wheat. Read More
(49)
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/16/2006
Spring rolls are traditionally made from rice wrappers not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons which are traditionally made from wheat. Read More
(49)
Rating: 1 stars
10/11/2007
I hate to say it but these were terrible. When they were done they tasted like a deep fried pancake. Not very crunchy on the inside (and we rolled them thin!) Very bland soggy not very good at all. Read More
(35)
Rating: 5 stars
02/17/2008
Great taste, super easy with a pasta machine! Read More
(30)
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Rating: 4 stars
09/30/2008
Wonderful for making egg rolls. Although I add a touch more water because the dough dries out quickly and is absoulty a pain to roll out. 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. Read More
(10)
Rating: 5 stars
09/29/2006
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! Read More
(9)
Rating: 4 stars
08/14/2008
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! Read More
(8)
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Rating: 4 stars
01/18/2006
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...or easier! Read More
(6)
Rating: 3 stars
02/18/2009
I didn't tried this recipe but offcourse I have tried spring roll wrappers without eggs while making chicken spring rolls. added just water refined flour & salt. They taste similar to those we have in restraurants and malls but weren't crispy. i think use of egg makes them cryspy. Read More
(4)
Rating: 5 stars
02/29/2012
They are perfect!!!!!!! I did added extra wather as recomended by previous reviews. I fryed half and baked the other they were excelent! Read More
(4)