Chinese Egg Roll Wrappers

Chinese egg roll wrapper

The Spruce / Julia Hartbeck

Prep: 20 mins
Cook: 20 mins
Rest: 30 mins
Total: 70 mins
Servings: 15 servings
Yield: 15 wrappers

Chinese egg rolls are a popular snack and appetizer, not just in China and Taiwan but all over the world. The dough is made of egg and flour and can be made with a variety of fillings such as meat and seafood, as well as vegetarian versions. The size can also vary—Chinese and Taiwanese people like their rolls quite small, but if you order an egg roll in a Chinese restaurant in the U.S., they are often much larger.

Although you can find egg roll wrappers in the supermarket fairly easily, making this ingredient is not tough to pull off at home. This recipe includes an uncooked version that's typically used for fried or baked egg rolls, as well as a cooked wrapper that is cooked like a French crepe.

Ingredients

  • Uncooked Wrapper Version:
  • 2 cups/240 grams all-purpose flour, plus more for rolling
  • 1/4 cup ice-cold water plus 1/4 more, if needed
  • 1 large egg
  • 1 teaspoon salt
  • 1/8 cup cornstarch
  • Cooked Wrapper Version:
  • 1 2/3 cups/200 grams all-purpose flour
  • 1 cup ice-cold water
  • 1 large egg
  • 1 teaspoon salt
  • Cooking spray

Steps to Make It

Uncooked Wrapper Version

  1. Gather the ingredients.

    Uncooked eggroll ingredients
    The Spruce / Julia Hartbeck
  2. Mix the flour, 1/4 cup ice-cold water, egg, and salt in a large bowl.

    Mix egg
    The Spruce / Julia Hartbeck
  3. Add up to 1/4 cup more ice water, if needed, to make a sticky dough.

    Add flour
    The Spruce / Julia Hartbeck
  4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic.

    Turn dough out
    The Spruce / Julia Hartbeck 
  5. Let the dough rest for 30 minutes, then knead it briefly.

    Turn dough
    The Spruce / Julia Hartbeck
  6. Cut the dough ball in half and wrap 1 dough ball in plastic.

    Cut dough
    The Spruce / Julia Hartbeck
  7. Turn the other half out onto a lightly floured surface and roll out to 1/8-inch thick or thinner. Cut out squares measuring 3 1/2 inches.

    Cut dough
    The Spruce / Julia Hartbeck
  8. Roll the scraps again, if necessary, and repeat with remaining dough ball.

    Roll out dough
    The Spruce / Julia Hartbeck
  9. Stack the wrappers by dust thoroughly with cornstarch between them to prevent sticking.

    Stack wrappers
    The Spruce / Julia Hartbeck
  10. Use immediately to make your favorite egg roll recipe or freeze until ready to use.

    Use wrapper
    The Spruce / Julia Hartbeck

Uncooked Wrapper Tips

  • If you reroll the scraps, you should get between 15 and 18 (3 1/2-inch) egg roll wrappers.
  • Many Western egg roll recipes assume you're using the larger store-bought wrappers. To make them, mix up a double batch of dough and cut the squares to 5 or 6 inches to ensure you have enough wrappers for the amount of filling.
  • Be generous with the cornstarch if you're going to store the uncooked wrappers or your kitchen is warm and humid so they can be stacked without paper between them.
  • Wrap the stack in plastic wrap or freezer paper and place it in a freezer bag or container for up to 3 months. Set out at room temperature to thaw before making egg rolls.

Cooked Wrapper Version

  1. Gather the ingredients.

    Ingredients for Chinese egg roll wrapper
    The Spruce / Julia Hartbeck
  2. In a large bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancake batter, and there are no lumps.

    Mix flour and egg
    The Spruce / Julia Hartbeck
  3. Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.

    Add ice
    The Spruce / Julia Hartbeck
  4. Pour 1/2 a ladle (about 1/4 cup) of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crepes.

    Turn dough
    The Spruce / Julia Hartbeck
  5. Let cook until the edges lift up from the pan and the underside is light brown, 4 to 5 minutes. Loosen the edge of the spring roll wrapper with a spatula and quickly flip.

    Egg roll wrapper
    The Spruce / Julia Hartbeck
  6. Cook the second side for 30 seconds.

    Crepe
    The Spruce / Julia Hartbeck
  7. Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with the remaining batter, layering the pancakes on top of each other as they are done.

    Eggroll wrapper
    The Spruce / Julia Hartbeck 
  8. Store the wrappers in a plastic bag and refrigerate or freeze until use.

    Wrapper
    The Spruce / Julia Hartbeck
  9. Use to make popiah (潤餅), a Malaysian spring roll, in which a cooked spring roll wrapper is rolled around cooked fillings and eaten as is without deep frying it.

    Egg roll wrapper
    The Spruce / Julia Hartbeck

Cooked Wrapper Tips

  • This recipe yields about six 9- to 10-inch egg roll wrappers.
  • The batter consistency is important; it should be like a runny pancake batter. Use weight measurements if possible. If you don't have a kitchen scale, use the leveling method to measure the flour.
  • Use a light-weight nonstick skillet that you can easily handle with one hand to make it easier to swirl the batter around the pan.
  • The goal is to spread the batter into a thin, mostly even layer; as it cooks, the wrapper should become somewhat transparent and the edges almost paper-thin.
  • If your batter is not spreading well, try pouring it into a cooler pan. It can be helpful to remove the pan from the heat for a couple of minutes between wrappers, spread the batter in the skillet, then return it to the heat.

What Is the Difference Between Spring Roll and Egg Roll Wrappers?

  • Spring roll wrappers are typically smaller, smoother, and thinner, and do not usually contain egg. They are crispy and break easily when you bite them.
  • Egg roll wrappers are typically larger, thicker, and have a surface that is more pebbly. They are made with egg and offer a chewier bite.