Homemade Spring Roll Sheets are so easy to make and they freeze well so can be stored for a long time. Spring Roll Sheets are also called as Spring Roll Wrappers, these can made made ahead and stored, so spring rolls can be made anytime. Learn to make perfect spring roll sheets or wrappers with step by step pictures and video.
Spring Rolls Sheets are easily available in shops nowadays but homemade is easy too once you start making it. I have shared 2 methods for making spring sheets or wrappers you can use any one of them as per your preference. Spring rolls made using homemade spring roll sheets comes out so crisp and perfect just like the ones made with store bought sheets.
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About Spring Roll Sheets
Spring Rolls are one of the most popular and ordered starters in restaurants. It is crispy on the outside with a vegetable filling inside. Spring rolls are a favorite for many of us right?! So the outer crisp layer is made using maida, corn flour, salt, oil and water. Once the spring rolls sheets are made ready then making spring rolls is so easy and quick.
I have shared 2 ways of making spring roll sheets or spring roll wrappers. First one is the dough method and second is the batter method – you can follow and use any method of your choice. I personally feel the dough method yields good results which gives crisp spring rolls just like in restaurants.
You can prepare the spring roll sheets a day before and store it. Next day you can prepare the filling and make spring rolls. I have all purpose flour and corn flour to make these spring rolls sheets and it comes out perfect every time. I’ve tried spring roll sheets using wheat flour too it comes out good though not perfect, you can surely try and see.
Spring Roll Sheets Video
Spring Roll Sheets Ingredients
- Flour – All purpose flour or maida is used to make spring roll sheets. I would not recommend any substitutes for this.
- Corn flour – Corn flour is added with maida to make the dough or batter.
- Oil – Oil is added to make the dough to make it less sticky.
- Salt – Salt is added for taste.
- Water – Water is added to make the dough or batter.
Spring Roll Sheets – 2 ways
- Dough Method – The dough method takes little effort and time but worth it as it comes out perfect just like in restaurants. It is crisp and stores well.
- Batter Method – The batter method is easy but the spring rolls are less crispy when compared to dough method. You need to dust flour in each crepe to store it else it will stick to each other.
Verdict – I would always prefer the dough method for the end result as it is super crispy and freezes well.
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How to make Spring Roll Sheets Step by Step
Spring Roll Sheets – Dough Method
1.To a mixing bowl add 1 cup maida, 1/4 cup corn flour, 2 teaspoon oil and salt to taste.
2.Mix this well first then add water little by little and start kneading.
3.Knead it to a soft dough.
4.Let it rest it for 15 minutes.
5.Make small balls, flatten it slightly and keep it ready for rolling.
6.First roll 2 discs around 4 inches diameter. Add few drops oil and spread it using a spoon, do this for both the discs prepared.
7.Sprinkle little flour on top like shown.
8.Spread it using a spoon.
9.Take the disc and stick it with oil, flour side sticking to each other.
10.Flatten slightly using your fingers to stick well.
11.Roll it to 8 inch in diameter as thin as possible. Dust flour and roll to prevent it from sticking.
12.Heat a tawa – place it. Cook for few seconds until bubbles start coming.
13.Flip over and cook for few seconds on other side also. Flip over and remove. For each sheet just cook for 1 to 1 and 1/2 minutes maximum not more than that.
14.Repeat to finish and cool down for a while.
15.Peel off gently. At the edge you can see the layers coming off pull from that side. If the layers are not showing using a knife gently slide to remove the layers then peel off.
16.Spring roll sheets or wrappers are ready. Store in a clean dry container.
Spring Roll Sheets – Batter Method
1.To a mixing bowl add 1 cup maida along with 1/4 cup corn flour and salt to taste.
2.Whisk it well first then add water around 1.5 cups. Add little more water if needed to make a thin batter.
3.Whisk well to form a runny batter without any lumps.
4.Heat a pan it should not be smoking hot. Brush it with little oil.
5.Add a ladle full of batter.
6.Tilt it to spread a even layer.
7.Remove excess by pouring it to the same batter bowl.
8.Cook for few seconds until the top looks cooked. I don’t flip as it is thin it gets cooked easily on both sides. It should be a thin crepe if it is thick then while folding it will break.
9.Do not overcook. Gently remove using a spatula.
10.Repeat to finish. Place a crepe dust with flour.
11.Then stack up with another crepe. This way it does not stick to each other.
Store in a clean dry jar.
Expert Tips
- Make the dough soft and roll it as thin as possible.
- The batter you make should be lump free and runny.
- Make sure to heat the tawa then lower the flame so that it does not get overcooked.
- Roll it as thin as possible so that wrappers are paper thin, when you keep your hands it should be transparent. The same applies for the batter method too.
- The size of the sheet depends on how big you want your spring rolls to be.
- For dough method you can just stack up and store in a zip lock or container.
- For batter method it is a must to sprinkle flour between each crepe then stack and store else it will stick.
Serving and Storage
Store in a zip lock bags or in a dry container, keep in fridge and it stays well for a week. In freezer it stays good for up to 1 month.
FAQS
1.Can I make spring roll sheets with wheat flour?
Yes you can make it with the same measures replacing maida with wheat flour. The outcome is not perfect as with maida but still tastes good.
2.What can I replace with corn flour?
You can replace corn flour with corn starch, tapioca starch or arrow root powder.
3.Can I use these sheets for making small samosas?
Yes you can cut the sheet into long rectangle sheets then add filling and fold it to make small samosas.
If you have any more questions about this Spring Roll Sheets Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Spring Roll Sheets Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Spring Roll Sheets Recipe | Spring Roll Wrappers Recipe
Ingredients
Dough Method
- 1 cup maida
- 1/4 cup corn flour
- 2 teaspoon oil
- salt to taste
- water as needed
Batter Method
- 1 cup maida
- 1/4 cup corn flour
- oil as needed
- 1 and 1/2 cups water (plus or minus accordingly)
- salt to taste
Instructions
Spring Roll Sheets – Dough Method
- To a mixing bowl add 1 cup maida, 1/4 cup corn flour, 2 teaspoon oil and salt to taste.
- Mix this well first then add water little by little and start kneading.
- Knead it to a soft dough.
- Let it rest it for 15 minutes.
- Make small balls, flatten it slightly and keep it ready for rolling.
- First roll 2 discs around 4 inches diameter. Add few drops oil and spread it using a spoon, do this for both the discs prepared.
- Sprinkle little flour on top like shown.
- Spread it using a spoon.
- Take the disc and stick it with oil, flour side sticking to each other.
- Flatten slightly using your fingers to stick well.
- Roll it to 8 inch in diameter as thin as possible. Dust flour and roll to prevent it from sticking.
- Heat a tawa – place it. Cook for few seconds until bubbles start coming.
- Flip over and cook for few seconds on other side also. Flip over and remove. For each sheet just cook for 1 to 1 and 1/2 minutes maximum not more than that.
- Repeat to finish and cool down for a while.
- Peel off gently. At the edge you can see the layers coming off pull from that side. If the layers are not showing using a knife gently slide to remove the layers then peel off.
- Spring roll sheets or wrappers are ready. Store in a clean dry container.
Spring Roll Sheets – Batter Method
- To a mixing bowl add 1 cup maida along with 1/4 cup corn flour and salt to taste.
- Whisk it well first then add water around 1.25 cups. Add little more water if needed to make a thin batter.
- Whisk well to form a runny batter without any lumps.
- Heat a pan it should not be smoking hot. Brush it with little oil.
- Add a ladle full of batter.
- Tilt it to spread a even layer.
- Remove excess by pouring it to the same batter bowl.
- Cook for few seconds until the top looks cooked. I don’t flip as it is thin it gets cooked easily on both sides. It should be a thin crepe if it is thick then while folding it will break.
- Do not overcook. Gently remove using a spatula.
- Repeat to finish. Place a crepe dust with flour.
- Then stack up with another crepe. This way it does not stick to each other.
Video
Notes
- Make the dough soft and roll it as thin as possible.
- The batter you make should be lump free and runny.
- Make sure to heat the tawa then lower the flame so that it does not get overcooked.
- Roll it as thin as possible so that wrappers are paper thin, when you keep your hands it should be transparent. The same applies for the batter method too.
- The size of the sheet depends on how big you want your spring rolls to be.
- For dough method you can just stack up and store in a zip lock or container.
- For batter method it is a must to sprinkle flour between each crepe then stack and store else it will stick.
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