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Spring Roll Sheets Recipe (Homemade)

Spring Roll Sheets Recipe with step by step pictures. Easy way to make spring roll wrappers which gives you the best ever crispy spring rolls.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 150 sheets

Ingredients

Method 1

  • 1 kg All Purpose Flour
  • Salt
  • 5 tbsp Oil + for spreading on the sheets while rolling
  • Water as needed

Method 2

  • All Purpose Flour
  • Cornflour
  • Salt
  • Water as needed

Instructions

Method 1

  • Take flour, salt and oil in a bowl. And mix them with your hands so that the oil is well distributed.
  • Add water slowly and make into a soft dough. Knead it for 5 mins. Cover and let it rest for 15 mins.
  • Now divide the dough into equal portions.  I made it in the size of a small lime.
  • Take dough ball out and roll it a little. Take a tsp of oil and drizzle over both of the dough and spread it with your hands.
  • Now stick both the dough oiled side down. Roll this into a thin sheet.
  • Heat a tawa on high heat. Now place the roti over the tawa and cook for less than 10 sec on each side. The sheet should n't be overly cooked. The doughyness should be gone, that’s it. Don’t over cook the sheets.
  • Now remove the sheet and find a open part. Now pull that open part so that the sheet will be separated into two thin sheets.
  • Cover this with a towel so that it doesn't dry out.
  • Spring roll sheets are done.

Method 2

  • Now take all ingredients for spring roll wrapper. Add water and make it into a thin batter.
  • Now take a ladleful of batter. Pour it in a nonstick tawa. Swirl and make a thin pancake. Let it cook on both sides. Remove and set aside.

Notes

How to Store Spring Roll Sheets

  1. Take the sheets and place parchment paper in between them and stack it high. Put them in a ziplock back and freeze it.
  2. While you need to use them just warm them in microwave for few seconds so that they become soft and use them accordingly. These sheets gets dry easily so warm small portions as you need.
  3. I would advice to make the spring roll till the crumbing part and freeze them. This makes life easier. So whenever you want, you can take the spring roll and fry them.
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