Chinese Egg Roll Wrapper Recipe

Chinese Egg roll dough

The Spruce


  • Total: 80 mins
  • Prep: 60 mins
  • Cook: 20 mins
  • Yield: 15 wrappers (15 servings)

Chinese egg rolls, also known as spring rolls (春卷), are a popular snack and appetizer not just in China and Taiwan, but all over the world.

Egg rolls/spring rolls come in different sizes and a variety of fillings like meat and seafood but there also are vegetarian versions. For example, 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 will be much larger.

This recipe is for a cooked wrapper that can be used like a French crêpe. See the variation below for uncooked wrappers that are rolled out like pie dough and then filled and cooked.


  • Cooked Wrapper Version:
  • 7 ounces/200 grams all-purpose flour
  • 1 teaspoon salt
  • 7.6 ounces/225 milliliters water
  • 1 large egg
  • Uncooked Wrapper Version:
  • 2 cups/225 grams all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup water (ice cold; plus 1/4 more, if needed)

Steps to Make It

Cooked Wrapper Version

  1. Gather the ingredients.

    Chinese Egg Roll wrapper Ingredients
    The Spruce 
  2. In a large bowl, whisk together flour, salt, water, and egg until the mixture looks like pancake batter and there are no lumps.

    Egg Roll wrapper ingredients whisked
     The Spruce
  3. Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.

    Skillet on a stovetop
    The Spruce 
  4. Pour 1/2 a ladle 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 crêpes.

    Pouring wrapper batter in a skillet
     The Spruce
  5. Let cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula, and quickly flip.

    Chinese Egg Roll Wrapper in a skillet
     The Spruce
  6. Cook the second side for 3 to 4 seconds.

    Batter in a skillet
    The Spruce 
  7. Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with remaining batter, shingling the pancakes on top of each other as they are done.

    Egg Roll wrapper draining on paper
     The Spruce
  8. Store the wrappers in a plastic bag and keep in a refrigerator or freeze.

    Egg Roll wrapper stored in plastic
     The Spruce
  9. Enjoy!

Uncooked Wrapper Variation

  1. Gather the ingredients.

    Uncooked Chinese Egg Roll Wrapper ingredients
     The Spruce
  2. In this version, mix together 2 cups (225 g) all-purpose flour, 1 large egg, 1 teaspoon salt, and 1/4 cup ice water.

    Egg and flour whisked in a bowl
    The Spruce 
  3. Add up to 1/4 cup more ice water, if needed, to make a sticky dough.

    Sticky wrapper dough
    The Spruce 
  4. Turn the dough out onto a lightly floured surface and knead until about 5 minutes or until smooth and elastic.

    Wrapper dough ball
     The Spruce
  5. Let the dough rest for 30 minutes, then knead it briefly.

    Kneading wrapper dough
    The Spruce 
  6. Cut the dough ball in half and wrap one dough ball in plastic.

    Cut wrapper dough ball in half
     The Spruce
  7. Turn the other half out onto a lightly floured surface and roll out thinly. Cut out squares measuring 3 1/2 inches.

    Wrapper dough cut in squares
     The Spruce
  8. Re-roll scraps if necessary, and repeat with remaining dough ball.

    Scraps of wrapper dough and a rolling pen
     The Spruce
  9. Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.

    Egg Roll Wrappers and flour
     The Spruce
  10. Use immediately or freeze until ready to use.

    Rolling egg rolls with wrappers
     The Spruce
  11. Enjoy!


  • Egg rolls is one of the dishes served at the Manchu Han Imperial Feast.
  • Traditionally, Taiwanese people serve spring rolls during the New Year and at spring staff parties (Weiya 尾牙) in the companies they work for to celebrate the start of the new year.
  • The wrappers in this recipe also can be used 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.