Spring Roll Wrappers

Method14 steps · about 1 hr 40 min

1. 1

   Step 1: Heat hot water (6) and mix in the salt (6 g).

   Uses 6 US fluid ounces hot water · 6 g salt

2. 2

   Step 2: Measure 240 g all-purpose flour (2 cups). Slowly mix in the hot salted water with a spoon or chopsticks.

   Uses 240 g all purpose flour · Six US fluid ounces hot water with 6 g salt dissolved

3. 3

   Step 3: When the water is incorporated to the flour, you should have a slightly sticky ball of dough. If necessary add additional flour if it’s too wet or water if it's too dry.

   Uses extra flour only if dough is too wet · extra water only if dough is too dry · 240 g flour mixed with the hot salted water

4. 4

   Step 4: On a floured surface, begin to knead the dough by hand for about five minutes. The end result should be a smooth and round ball of dough. Optionally, you can use a food processor to mix your dough and flour and run the food processor until the ball of dough forms. Knead the dough for three minutes by hand.

   Uses a little additional flour for dusting work surface · Slightly sticky dough adjusted only if needed with extra flour or water

5. 5

   Step 5: Leave the dough to cool to room temperature and then wrap it with cling wrap to rest for at least 30 minutes on the counter. The dough should be ready once you can press a finger on the dough and it leaves a small imprint.

   Rest Dough · 30 minUses Dough hand-kneaded about five minutes, OR processor mixed then hand-kneaded three minutes

6. 6

   Step 6: On a floured surface, roll out the dough into a long log with your hands. Cut the log into 24 pieces. If you have a scale, you can weigh your dough, divide by 24, and weigh each piece to make sure you have uniform pieces when cutting.

   Uses a little additional dusting flour as needed · Kneaded dough cooled, covered and rested at least thirty minutes

7. 7

   Step 7: For each individual piece, use a rolling pin to roll out the piece of dough into a circle with a four inch diameter. I like to start from the middle of the circle and roll out to the edge, turn the circle 45 degrees and repeat. This will give you an even circular shape. Roll out all 24 pieces. Make sure to keep all circles the same size and shape.

   Uses Whole dough divided evenly into twenty-four pieces

8. 8

   Step 8: Take one circle and paint a layer of oil evenly and top with another circle. Make sure to align the sides. If you have mismatched circles, try to slightly stretch out the circles so they align. Oil the top circle and add another circle. Repeat this process until you have a stack of four circles.

   Uses oil · All twenty-four pieces rolled into evenly sized four-inch circles

9. 9

   Step 9: Using your rolling pin, re-roll the stack of circles into a thin ten inch circle. Make sure to flour your surface if it keeps sticking. Repeat with all your stacks. The thickness of the ten inch circle should be 2 mm.

   Uses a little additional dusting flour only if stacks stick · Four aligned circles per stack with a thin oil film between the layers

10. 10

    Step 10: Heat a large dry pan over medium heat; do not add pan oil. Cook each thin circle stack about 20 seconds until it begins bubbling, then turn and cook the other side about 10 seconds.

    Uses Six stacks rolled to about ten-inch diameter and 2 mm overall thickness

11. 11

    Step 11: Remove the wrapper from the pan and cover with a dish towel and cook the rest of the wrappers. Leave the wrappers to cool.

    Uses Stacks cooked in a dry pan twenty seconds on the first side and ten on the second

12. 12

    Step 12: Slowly begin to peel each thin layer of the stack. Take the top layer and carefully pull the edge of the perimeter and release the wrapper.

    Uses Cooked stacks covered with a clean towel and cooled to the touch

13. 13

    Step 13: Once all the wrappers are peeled, you have the option to trim down the wrappers into a cleaner shape or use them as is.

    Uses Four layers separated carefully from each of six stacks

14. 14

    Step 14: Use your wrappers to make spring rolls or freeze them in plastic freezer bags.

    Uses Peeled wrappers trimmed if desired, otherwise left whole