Chinese Egg Roll Wrapper Recipe

Chinese Egg roll dough

The Spruce

 

Ratings (85)
  • 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.

Ingredients

  • 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 Recipe
    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.

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

    Chinese Egg Roll Wrapper Recipe
    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.

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

    Chinese Egg Roll Wrapper Recipe
    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.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  8. Store the wrappers in a plastic bag and keep in a refrigerator or freeze.

    Chinese Egg Roll Wrapper Recipe
     The Spruce

    Uncooked Wrapper Variation

  9. Gather the ingredients.

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

    Chinese Egg Roll Wrapper Recipe
    The Spruce 
  11. Add up to 1/4 cup more ice water, if needed, to make a sticky dough.

    Chinese Egg Roll Wrapper Recipe
    The Spruce 
  12. Turn the dough out onto a lightly floured surface and knead until for about 5 minutes or until smooth and elastic.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  13. Let the dough rest for 30 minutes, then knead it briefly.

    Chinese Egg Roll Wrapper Recipe
    The Spruce 
  14. Cut the dough ball in half and wrap one dough ball in plastic.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  15. Turn the other half out onto a lightly floured surface and roll out thinly. Cut out squares measuring 3 1/2 inches.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  16. Re-roll scraps if necessary, and repeat with remaining dough ball.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  17. Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.

    Chinese Egg Roll Wrapper Recipe
     The Spruce
  18. Use immediately or freeze until ready to use.

    Chinese Egg Roll Wrapper Recipe
     The Spruce

    You Also Might Like to Know

  19. Egg rolls is one of the dishes served at the Manchu Han Imperial Feast.

  20. 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.

  21. 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.