Regional cuisine has different Spring roll wrappers.Some types of Chinese cuisine call for thick or thin wheat-based wrappers when making spring rolls.Outside of Asia, other regions have their own preferences as well.
Step 1: Make a flour well.
Use your hands or a spoon to form a well in the center of the large bowl of bread flour.It's a good idea to sift the flour into the bowl to make it less dense.If necessary, you could use all-purpose flour instead of bread flour, but the wrappers might be less durable.
Step 2: Beat with the egg and water.
The beaten egg and cold water should be placed in the center of the flour well.Gradually add these ingredients to the flour.The dough should be smooth.Slowly add more water as needed to achieve the desired texture.Warm water may make the dough too sticky to work with.
Step 3: The dough should be kneaded.
Remove the dough from the well-floured surface.It can beKneaded for several minutes or until it becomes more elastic.The dough could be kneaded in the bowl if there's enough room.You should use well-floured hands to handle the dough.
Step 4: It is advisable to chill overnight.
The dough should be returned to the bowl.Place the dough in the refrigerator by covering the bowl with plastic wrap.It should stay there overnight.The dough should become easier to handle while it is cold.You need to give it at least 4 hours.
Step 5: The dough needs to be rolled out.
The dough should be turned out onto the well-floured surface.The batches should be rolled into a rectangular measuring 12 inches wide and 16 inches long.You need to give generous amounts of flour to the rolling pin.If you sprinkle too much flour directly over the dough, it will result in denser, less crisp wrappers.Try refrigerating the dough for a longer period of time if it seems too sticky.
Step 6: The dough should be cut into squares.
Use a smooth knife to cut the dough into 12 squares, each measuring 4 inches (10 cm) on all sides.To make 12 evenly sized squares, you'll need to make four columns across the top and three rows along the side.
Step 7: Flatten each square.
Use a rolling pin to flatten each square until it is roughly 15 cm on all sides.
Step 8: As needed.
Stack the wrappers with plastic wrap between them.Wrap the entire stack with more plastic wrap and keep it that way until you're ready to use it.You should try to use them within a few days if you store them for a long time.
Step 9: The dry ingredients should be combined.
Take the flour, corn starch, and salt out of the bowl.If you want to combine, stir well.The combined dry ingredients could be sieved a second time to remove any clumps that formed during the mixing process.The second sift is not necessary.
Step 10: The water should be added.
The water should be put into the dry ingredients.When it forms a smooth batter, whisk it into the mixture.Continue whisking and beating the batter for a few minutes.The batter should be smooth.
Step 11: Make sure the oil is hot.
Put the oil in the pan.The pan should be placed on the stove.If you don't want to use vegetable oil, you could grease the pan with cooking spray.The oil should be spread across the bottom of the pan.When the oil is hot, it should spread.
Step 12: The batter should be put into the pan.
Carefully pour the batter into the center of the pan after you scoop up a small amount of it.The batter should be spread into a thin, wide circle by rotating the pan.You could spread the batter with the back of the ladle or with a moist pastry brush.
Step 13: Cook until the wrapper sets.
For a while, cook the wrapper.To remove the wrapper from the pan, use a spatula or fork.Both sides should be set.Carefully flip the wrapper over to the other side and cook it for a few seconds before removing it completely if the top does not appear set when the edges begin rising.
Step 14: The batter should be repeated with the remaining batter.
The same procedure is used to cook the remaining batter.Continue until you run out of batter.Stack the finished wrappers on top of one another, placing wax paper or parchment paper in between layers to prevent them from sticking together.To prevent the wrappers from drying out, cover the entire stack with a damp paper towel.
Step 15: Use as needed.
If you need to keep these in your refrigerator for several days, you can use these wrappers.The layers should be separated.If you need to use the wrappers after they dry out, you should use a little water.
Step 16: The dry ingredients should be combined.
In a large mixing bowl, combine the rice flour, starch, and salt.Use a wooden spoon to toss the ingredients together.If there are any lump that may have formed during the mixing process, after combining the ingredients, consider sifting them again.
Step 17: The wet ingredients should be combined.
The eggs, vegetable oil, and water should be placed in a separate bowl.Continue whisking until evenly combined.It's a good idea to beat the eggs lightly before adding the oil and water.It's easier to distribute the whites and yolks if you do that.
Step 18: You can mix the two sets together.
Put the liquid mixture into the well with the dry mixture.Gradually mix the two together with a wooden spoon.After mixing the two sets, beat them with a whisk until all of the lumps are gone.The batter needs to be smooth.
Step 19: It's best to chill for one hour.
Place the bowl in the fridge for one hour.The batter should be a liquid batter instead of a solid dough if you chill it.
Step 20: A frying pan is a good place to start.
The pan should be sprayed with a cooking spray.The pan should be placed on the stove over medium heat.If you have to, you could add a little oil to the pan.Adding too much oil can give the wrappers a greasy texture and taste.The pan should heat up for 30 to 60 seconds.
Step 21: The batter should be poured into the pan.
Carefully ladle the chilled batter into the center of the pan.Since the batter is thick, it may not spread on its own.The batter will form a thin film over the bottom of the pan.
Step 22: Continue to cook until set.
The film should be cooked for a few minutes.Lift it off from the bottom of the pan using a spatula or fork after it sets and forms a solid wrapper.You shouldn't try to flip the wrapper while cooking.There should be no brown on the side of the wrapper.
Step 23: The batter should be repeated with the remaining batter.
Each time, ladle the rest of the batter into the hot pan, working with a small amount.If the batter gets thin while pouring it, keep it in the refrigerator.You can stack the finished wrappers, but keep the sheets of wax paper between them to prevent them from sticking.
Step 24: Use as needed.
You can save the wrappers in the refrigerator for one or two days if you use them immediately.Wrap each wrapper in plastic or wax paper.Before storing the wrappers, cover the entire batches with plastic wrap.