Spring Roll Wrappers

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 07/7/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Spring Roll Wrappers

The Spruce / Cara Cormack

Prep: 5 mins
Cook: 25 mins
Rest Batter: 60 mins
Total: 90 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.

"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

Spring Roll Wrappers Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Spring roll wrapper ingredients

    The Spruce / Cara Cormack

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

    Stirring salt and flour in large glass bowl

    The Spruce / Cara Cormack

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

    Mixing flour and water in glass bowl

    The Spruce / Cara Cormack

  4. Cover and let rest for 1 hour. 

    Towel covering glass bowl of spring roll wrapper batter

    The Spruce / Cara Cormack

  5. 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.

    pan with oil

    The Spruce / Cara Cormack

  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

    The Spruce / Cara Cormack

  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 / Cara Cormack

  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 in a pan

    The Spruce / Cara Cormack

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

    Spring Roll Wrappers

    The Spruce / Cara Cormack

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

    Spring Roll Wrappers

    The Spruce / Cara Cormack

Tips

  • 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.

Recipe Variations

  • 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.
Nutrition Facts (per serving)
30 Calories
0g Fat
6g Carbs
1g Protein
×
Nutrition Facts
Servings: 15
Amount per serving
Calories 30
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 2%
Potassium 9mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)