Homemade Spring Roll Wrappers

    45 min

    This is a simple recipe if you want to have a go at making homemade spring roll wrappers. Be sure to keep the dough chilled, as the egg will remain raw until the spring rolls have been cooked.

    29 people made this

    Serves: 12 

    • 150g (5 oz) bread flour
    • 1 egg, beaten
    • 1 tablespoon cold water

    Prep:45min  ›  Ready in:45min 

    1. Sift bread flour into a medium bowl and make a well in the centre. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover and chill in the refrigerator 4 hours, or overnight.
    2. On a lightly floured surface, roll the dough into a square, approximately 35x35cm (14x14 in). Cut into 12 equal squares. Roll each square into a very thin 15x15cm (6x6 in) square. Refrigerate until use.

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    Reviews in English (18)


    Spent ages rolling out thin. Looked great when filled. Crisped up lovely when deep fried but the end result was the texture was like wet cardboard when bit into.  -  08 Nov 2013


    Spring rolls are traditionally made from rice wrappers, not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons, which are traditionally made from wheat.  -  16 Aug 2006  (Review from Allrecipes US | Canada)


    I hate to say it, but these were terrible. When they were done they tasted like a deep fried pancake. Not very crunchy on the inside (and we rolled them thin!) Very bland, soggy, not very good at all.  -  11 Oct 2007  (Review from Allrecipes US | Canada)

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