|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
"I never would have thought to make my own spring roll wrappers, and I was surprised how easy it was. Make sure to allow your batter to rest, as it helps it spread out in the pan, and you will be ready to rock and roll in no time!" —Tracy Wilk
1/4 teaspoon kosher salt
1 cup all-purpose flour
3/4 cup water
Gather the ingredients.
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. Check the batter: it should be fairly thick, but if it is too thick (it should be thin enough to drip off the back of a wooden spoon), stir in a little water to adjust the consistency.
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.
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.