Homemade Spring Roll Wraps
Thin, delicate homemade spring roll wrappers that turn extra crispy when fried. Perfect for spring rolls, lumpia, or samosas.
Ingredients:
- All-purpose flour – 1½ cups
- Water – 2¼ cups
- Oil – 3 tablespoons
- Salt – 1 teaspoon
Instructions:
- In a large mixing bowl, add the flour, water, oil, and salt. Whisk until the batter is completely smooth and free of lumps. The consistency should be similar to very thin pancake batter.
- Heat a non-stick pan over medium heat for about 2 minutes, then reduce the heat to the lowest setting.
- Lightly spray or brush the pan with oil to prevent sticking.
- Dip a pastry brush into the batter and gently brush it onto the pan in a circular motion to form a thin round wrapper.
- Cook for about 30 seconds, until the surface looks dry and the edges begin to lift.
- Carefully peel the wrapper off the pan and place it on a clean surface.
- Repeat with the remaining batter. Stack the wrappers with parchment paper in between or lightly dust with cornstarch to prevent sticking.
- Use immediately or cover and store until ready to fill and fry.
