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.
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
I am not Asian but I have traveled to China & Vietnam, Spring-rolls are rapped in Rice-paper not Egg-roll wraps.. This recipe is for making home-made Egg-roll wraps. A lot of recipes make the mistake of substituting noodle recipes for Egg-roll recipes and the result is chewy Egg-roll wraps. A GOOD RULE OF THUMB for making perfect Egg-roll wraps every time: In a separate container add twice as much water as egg, add salt to taste and mix well, Next add some oil or melted shortening to flour (2 Tbs/2 cups) (I cheat by using Tortilla Flour) Next add enough water-egg mixture to make a pasta consistency then discard remainder of water-egg mixture. Now for the big secret; use a pasta machine and then process your wraps until you get the right thickness, trial & error. Have a good day. - 04 Jan 2018
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)