Spring Roll Wrappers

Spring roll wrapper recipe

The Spruce

Prep: 60 mins
Cook: 40 mins
Total: 100 mins
Servings: 15 servings

Authentic Chinese spring rolls have a light, crisp-crackly skin and are small enough to enjoy in four bites. Usually, the filling is light, full of tender-crisp vegetables, and you can taste and tell apart each of the ingredients in the filling. Spring roll wrappers can be hard to find if you do not live near an Asian supermarket. If they are not readily accessible, the best thing to do is make your own.

This is an easy, three-ingredient recipe for the standard flour and water wrappers that are used to make Chinese spring rolls. Please note these are not the translucent, moist, soft rice paper wrappers used for Vietnamese summer rolls.


Steps to Make It

  1. Gather the ingredients.

    Spring roll wrapper ingredients

    The Spruce

  2. In a large bowl, stir the salt into the flour.

    Stirring salt and flour in large glass bowl

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  3. Mix the water into the flour to form a batter.

    Mixing flour and water in glass bowl

    The Spruce

  4. Cover and let rest for 1 hour. 

    Towel covering glass bowl of spring roll wrapper batter

    The Spruce

  5. Spray a pan with cooking spray and heat over medium-low heat.

    Spraying cast iron pan with cooking spray

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  6. Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan.

    Adding spring roll wrapper batter to hot pan

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  7. 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.

    Spreading spring roll wrapper batter in hot pan

    The Spruce

  8. Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook.

    Cooking spring roll wrapper

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  9. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

  10. Use these with your favorite spring roll recipe and enjoy.


  • Watch your water: The amount of water needed will depend partly on factors such as the age and dryness of the flour and the altitude at which you are cooking. The batter should be well mixed and fairly thick but still thin enough to drop off the back of a wooden spoon.
  • Consider a strainer: For a good batter consistency, strain the batter to remove any lumps.
  • When to fill the wrappers: For the best results, keep whatever filling you are using chilled, and do not make the spring rolls until you are ready to deep-fry.
  • Sealing the wrappers: Once you are ready to roll, have a cornstarch and water paste on hand to seal the wrappers after they are filled.
  • Storing the wrappers: These wrappers can be frozen, but make sure to separate individual wrappers with parchment paper so they do not stick to one another.


  • Taco twist: You can get imaginative with the fillings. You can do traditional Chinese fillings or get creative with other flavors that are known to go together like ingredients you would put into a taco: ground beef, beans, onions, and cheese.
  • Pizza or spinach rolls: For more multicultural variety on a traditionally Chinese roll preparation, you can use pizza ingredients like tomato sauce, pepperoni, and cheese. Or, try giving your rolls a Greek spin with spinach, onions, and feta cheese as the stuffing.