Spring Roll Sheets - homemade spring roll wrappers recipe (eggless) - Vegetarian Tastebuds (2024)

US Customary - Metric

• ¾ cup all purpose flour / maida
• 2 tablespoon corn flour / corn starch
• ⅛ teaspoon salt
• 1.5 teaspoon oil + ¼ teaspoon more oil for kneading
• 2-3 tablespoon water

• In a bowl combine maida, corn flour, salt and oil. Gradually add water and knead into a stiff yet smooth dough. Cover and keep aside for 15-20 minutes.

• After 15-20 minutes, knead the dough once again. If required add little oil while kneading. Divide dough into 12 equal parts and make balls.

• Take 1 ball and flatten it with your palm. Roll into a small disc. Similarly roll 2nd ball into a small disc of equal size. We need 2 small discs/pooris at same time. Keep other balls covered.

• Now apply oil on both discs/pooris and sprinkle little flour over them. Stick both discs together (oil+flour applied portion will remain inside).

• Now dust little flour and roll this into a big round. Once you are done with rolling, cut the edges to make square shape sheets.

• NOTE: This step is optional. If you prefer round sheets, you may skip this step. Alternatively, you can also cut the edges once the sheets are cooked, but cutting the edges at this stage will reduce wastage. Since you can re-use these cut edges to make more sheets. Collect all the edges together, combine into a dough and make more sheets.

• Repeat the process to make more sheets from the prepared balls.

• To cook the sheets, heat a non-stick pan on medium heat. Place a sheet and let it cook for 10-20 seconds on one side. Flip and cook for another 10-20 seconds on another side. Keep flipping every 10-20 seconds for another 2-3 times until you notice that sheets have cooked partially and started to puff up.

• Take them in a plate and immediately peel and separate the layers.

• Cook all the remaining sheets the same way. Once all the sheets are cooked, you can trim the edges little to make all the square sheets of even size. But again, this step is optional.

• STORAGE:

  Once completely cooled, line an air-tight container with kitchen towel (paper/cotton cloth) and place these sheets. Again cover the sheets with kitchen towel. Close the lid of the container and transfer the container to refrigerator. They will stay good in refrigerator for 2-3 days. Then transfer them to freezer section for another 2-3 days.

STORAGE:

Once completely cooled, line an air-tight container with kitchen towel (paper/cotton cloth) and place these sheets. Again cover the sheets with kitchen towel. Close the lid of the container and transfer the container to refrigerator. They will stay good in refrigerator for 2-3 days. Then transfer them to freezer section for another 2-3 days.

Check our Vegetable Spring Rolls Recipe