Spring Roll Wrappers

10 Reviews Add a Pic
  • Prep

    45 m
  • Ready In

    4 h 45 m
Recipe by  PATTY5

“This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to keep the dough chilled, as the egg will remain raw until the spring rolls have been cooked.”

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Adjust Servings

Original recipe yields 12 wrappers



  1. 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 and chill in the refrigerator 4 hours, or overnight.
  2. 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. Refrigerate until use.

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Reviews (10)

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Spring rolls are traditionally made from rice wrappers, not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons, which are traditionally made from wheat.



I hate to say it, but these were terrible. When they were done they tasted like a deep fried pancake. Not very crunchy on the inside (and we rolled them thin!) Very bland, soggy, not very good at all.



Great taste, super easy with a pasta machine!

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Amount Per Serving (12 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet



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Baked Pork Spring Rolls


next recipe:

Fresh Spring Rolls