Spring Roll Wrappers
Soft, thin homemade spring roll wrappers—perfect for crispy rolls, momos, and snack recipes.
Ingredients
- 2 cup All-purpose flour (maida)
- 1 cup Cornflour
- 1/2 tsp Salt
- 3½ cups Water
- 1 tbsp oil (for batter)
- oil for greasing pan
Instructions
Prepare dry mix:
- In a large bowl, mix all-purpose flour, cornflour, and salt.
Make batter:
- Slowly add water while whisking continuously to form a smooth, lump-free thin batter.
Add oil:
- Add 1 tbsp oil and mix well until the batter is smooth and flowing.
Heat pan:
- Heat a non-stick pan on low heat and lightly grease it with oil.
Spread batter:
- Pour a small ladle of batter and quickly spread into a thin circle.
Cook wrapper:
- Cook on low heat until edges start lifting.
- Do not let it brown.
Remove wrapper:
- Gently peel off the wrapper and place it on a plate.
Repeat process:
- Repeat the same steps for the remaining batter.
Stack properly:
- Stack wrappers with parchment paper or light flour dusting between each layer to prevent sticking.
Cooking:
- Cook each wrapper on low heat only until set, keeping them soft and flexible without browning them.
Notes
Pro Tips:
✔ Keep batter thin, like crepe consistency
✔ Always cook on low heat
✔ Do not overcook to avoid cracks
✔ Lightly grease pan before each wrapper
✔ Cover stack with cloth to prevent drying
✔ Always cook on low heat
✔ Do not overcook to avoid cracks
✔ Lightly grease pan before each wrapper
✔ Cover stack with cloth to prevent drying
