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Prep 5 mins
Cook 10 mins
I wanted to make spring rolls last night & realized I was missing the main ingredient - - the wrappers! Rather than put everything back in the fridge and wait until I hit the store - -I started to experiment. This worked out great & I hope everyone else can use this in a pinch!
- Stir together flour, cornstarch, oil, and enough water to make a thin batter.
- Lightly oil a small (6") frying pan and heat.
- Spoon 2 Tbsp of the batter into the center of the pan.
- Swirl the batter around to coat the bottom of the pan.
- Cook until the wrapper is dry and starts to shrink from the edge of the side of the pan. Do not let it change colors.
- Transfer the wrapper to a plate and cover it with a damp cloth until you have made all that you need.
- To fill: place your favorite filling slightly off center of the wrapper. Fold the sides over, then roll the wrapper up to enclose the filling. Brush around the edges with a beaten egg to seal it. Deep fry the spring roll about 4 minutes and enjoy!
ya, these are just like really tasteless pancakes...:(
I'm afraid I didn't have a great deal of success with these either, it was hard to get them to dry evenly and they ended up a bit flakey in parts while sticky in others. I cooked up the parts that were intact and the taste was pretty good however. It made me wonder if maybe it would be better to slowly dry them in an oven for a more even result.
I'm really sad to say that these just didn't work for me. I was so looking forward to making them as we don't live near an Asian supermarket and as commercial ones are usually sold frozen I haven't been able to get them through mail order. The batter seemed to mix up fine but when it came to frying they seemed to curl away from the sides while the middle was still tacky and it was hard to get them to cover the bottom of the pan when using 2 tbsps of the mixture. I stcked them on a plate with a damp cloth over as advised but they stuck together and could not be separated without tearing to pieces. A real shame!