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Homemade Egg Roll Wrappers Recipe

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3.9 from 4 reviews

This recipe teaches you how to make homemade egg roll wrappers using a simple batter of flour, baking powder, salt, and water. The method involves brushing a thin layer of batter onto a heated non-stick pan to create delicate, flexible wrappers perfect for making egg rolls or other Asian-style spring rolls. The process is quick and straightforward, yielding soft wrappers best used the same day to avoid drying out.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp salt

Wet Ingredients

  • 3/4 cup and 1 tbsp water

Instructions

  1. Whisk dry ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk thoroughly until the mixture is evenly blended.
  2. Add water: Pour in 3/4 cup plus 1 tablespoon of water gradually, whisking continuously until the batter becomes smooth and liquid. To ensure a lump-free batter, pass it through a fine mesh sieve if needed for a smoother texture.
  3. Heat the pan: Place a non-stick crêpe pan over low to medium-low heat. It’s important to keep the pan temperature moderate to prevent the wrappers from cooking too quickly and cracking.
  4. Brush the batter: Dip a pastry brush into the batter and swiftly paint a circular 8-inch (20 cm) diameter layer on the heated pan. Continue dipping the brush back into the batter and brushing evenly until the layer is uniform; about 12-15 dips are sufficient.
  5. Cook the wrapper: Let the thin batter cook for 15 to 20 seconds. Do not overcook as the wrapper will dry out and crack, making it difficult to roll later.
  6. Remove the wrapper: Using a spatula, carefully lift one edge of the wrapper. Gently peel it off the pan with your hands and transfer it to a plate.
  7. Clean the pan: Wipe the pan clean with a paper towel to remove any leftover batter and prevent buildup before making the next wrapper.
  8. Repeat and store: Continue the brushing, cooking, and removing process with the remaining batter. These wrappers are best used the same day; keep them covered with plastic wrap at room temperature for up to 12 hours to avoid drying and sticking.

Notes

  • Ensure the pan is not too hot to prevent drying and cracking of the wrappers.
  • Use a fine mesh sieve to strain the batter for extra smooth wrappers.
  • Clean the pan between each wrapper to maintain a non-stick surface and even cooking.
  • Use the wrappers the same day for best flexibility; they dry quickly and stick if stored too long.
  • You can cover the stacked wrappers with plastic wrap to keep moisture in during storage.

Find it online: https://lauracooks.com/homemade-egg-roll-wrappers-recipe/