Spring Roll Wrappers

OK, it's easier to go out and buy these wrappers ready made. However, I do like to make things from scratch, at least (I hope, I think, I imagine) that I know what I am eating. Besides, it's fun to experiment in the kitchen! Preparation time does not include cooling/resting time

• Ready In: 25 mins
• Serves: 20

Ingredients

• 1  cup  rice flour
• 4  tablespoons flour
• 1⁄2 teaspoon salt
• 4  large eggs
• 1  teaspoon  vegetable oil
• 2  cups water

Directions

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