Spring Roll Sheets Recipe | Spring Roll Wrappers Recipe
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.
Servings10 sheets
Ingredients
Dough Method
- 1 cup maida
- ¼ cup corn flour
- 2 teaspoon oil
- salt to taste
- water as needed
Batter Method
- 1 cup maida
- ¼ cup corn flour
- oil as needed
- 1 and ½ cups water (plus or minus accordingly)
- salt to taste
Instructions
Spring Roll Sheets - Dough Method
- To a mixing bowl add 1 cup maida, ¼ 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 ½ 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 ¼ 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!