Spring Roll Wrappers

Spring Roll Wrappers

11
PATTY5 1

"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."
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Ingredients

4 h 45 m servings 47 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

Great taste, super easy with a pasta machine!

Most helpful critical review

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.

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.

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 a...

Great taste, super easy with a pasta machine!

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 ...

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 ro...

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-b...

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!

They are perfect!!!!!!! I did added extra wather as recomended by previous reviews. I fryed half and baked the other, they were excelent!

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 ...