|Nutritional Guidelines (per serving)|
Spring roll wrappers can be hard to find if you don't live near an Asian supermarket. If they're not readily accessible, the best thing to do, of course, is make your own. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls and not the translucent rice paper wrappers used for Vietnamese summer rolls.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup water
- Cooking spray, as needed
In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a pan with cooking spray and heat over medium-low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 to 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.
Recipe Tips and Variations
The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.
For the best results, keep whatever filling you're using chilled and don't make the spring rolls until you're ready to deep-fry.
Once you're ready to roll, have a cornstarch and water paste on hand to seal the wrappers after they're filled.
These wrappers can be frozen, but make sure to separate individual wrappers with parchment paper so they don't stick to one another.