Spring Roll Wrappers Recipes

Steps:

• Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
• On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

Steps:

• Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.
• Next spray a non-stick pan with cooking spray or butter and heat on medium low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
• Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.

Steps:

• Sift rice flour, flour and salt together twice.
• In a separate bowl, mix the eggs, oil and water.
• Pour this mixture into the dry ingredients to form a batter.
• Mix thoroughly to get all the lumps out.
• Cover and set aside in a cool place for an hour.
• Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
• Pour in a little batter and quickly swirl it around to make a thin pancake.
• You don't have to flip it to cook the other side and it should not brown.
• Remove it from the pan when it looks like it has set.
• Repeat until all batter is used.
• Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
• They freeze well, just remember to separate them with clingfilm between the wrappers.