spring roll sheets

Spring Roll Sheets | Brush Method of making Spring Roll Sheets

Spring Roll Sheets

How to make spring roll sheets along with step by step pictures – Thin and translucent sheets of all-purpose flour used to make spring rolls and other snacks are the spring roll sheets. These are available at the grocer’s, but the same can easily be prepared at home too.  Spring roll wrappers are made in many different ways. Not only the methods of making spring roll wrappers vary but also the ingredients used for the same differ from one recipe to another. Generally, corn flour is also used along with all-purpose flour to make spring roll wrappers. Other than this, the egg is also used to make the spring roll wrappers. However, I have not used cornflour and eggs. Further, I have used the brush method of making spring roll sheets. This technique gave perfect sheets which made absolutely perfect spring rolls.

Ingredients Required for Spring Roll Wrappers:

All-Purpose Flour: Although a combination of all-purpose flour and cornflour is used to make the spring roll wrappers, I tried making these with only all-purpose flour, as at times we do not have access to corn flour. And I was pretty happy with the results and therefore I am sharing the recipe here.

Water: The ratio of all-purpose flour and water is very critical for perfect spring roll sheets. I have used all-purpose flour and water in the same proportion. And it worked for me. The quantity of water depends upon the age and quality of the flour used to make the sheets. You can start off with slightly less water and increase the same gradually.

Salt: Little salt is added to season the spring roll wrappers.

Nonstick pan: I would recommend using a nonstick pan to make the spring roll wrappers. No oil is required for making the spring roll sheets.

Recipes similar to Spring Roll Sheet Recipe

Spring Roll Sheets is one of the basic recipes. Other basic recipes include dough for paratha, tips for perfect samosa, etc. However, if you are looking for more Indo Chinese recipes you might like momos, fried rice, and Manchurian, veg chowmein, etc.

How to keep spring roll sheets:

After preparing the sheets, you can use the same directly. Or just refrigerate or freeze them. And if you plan to do the latter, make sure to place parchment paper or butter paper or grease the sheets with some oil so that they won’t stick to each other.

How to use the spring roll sheets?

You can use the spring roll sheets instantly. However, if you have refrigerated or frozen the same, make sure that you bring the same to the room temperature before use. In case, of frozen spring roll sheets, make sure to take the same out 45- 60 minutes prior.

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Spring Roll Sheets

1.This recipe makes 10-15 sheets, depending on the size.

spring roll sheets

2.In a mixing bowl add 1 and ½ cup of all purpose flour.

spring roll sheets

3.Season it with ½ tsp salt.

spring roll sheets

4.Next add 1 and ½ cup of water

spring roll sheets

5.Mix well till absolutely lump free.

Tips:Check the consistency. It should be thick enough to coat on the back side of the spoon.

spring roll sheets

6.Heat a non stick pan on low flame till it is mildly hot.

spring roll sheets

7.Make strokes using a brush. Do not make very thin strokes.

spring roll sheets

8.Let it cook on medium flame for 10-15 seconds.

Tips:It will form small or large bubbles.

spring roll sheets

9.It will start to curl. Flip it and cook on medium flame for 5 seconds or so.

spring roll sheets

10.Remove it from the pan and let it cool down.

spring roll sheets

11.Cut the edges to shape them and remove the thin sides.

spring roll sheets

12.Likewise make the remaining. Do not stack up the sheets. Let these cool down completely. Thereafter if there is a need to stack up, oil them or place parchment paper or butter paper in between.

spring roll sheets

13.Ready to use.

spring roll sheets

14.Make perfect spring rolls.

spring roll sheets

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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