Homemade Spring Roll Sheets are so easy to make and they freeze well so can be stored for a long time. Spring Roll Sheets are moreover tabbed as Spring Roll Wrappers, these can made made superiority and stored, so spring rolls can be made anytime. Learn to make perfect spring roll sheets or wrappers with step by step pictures and video.
Spring Rolls Sheets are hands misogynist in shops nowadays but homemade is easy too once you start making it. I have shared 2 methods for making spring sheets or wrappers you can use any one of them as per your preference. Spring rolls made using homemade spring roll sheets comes out so well-done and perfect just like the ones made with store bought sheets.
About Spring Roll Sheets
Spring Rolls are one of the most popular and ordered starters in restaurants. It is crispy on the outside with a vegetable filling inside. Spring rolls are a favorite for many of us right?! So the outer well-done layer is made using maida, corn flour, salt, oil and water. Once the spring rolls sheets are made ready then making spring rolls is so easy and quick.
I have shared 2 ways of making spring roll sheets or spring roll wrappers. First one is the dough method and second is the thrash method – you can follow and use any method of your choice. I personally finger the dough method yields good results which gives well-done spring rolls just like in restaurants.
You can prepare the spring roll sheets a day surpassing and store it. Next day you can prepare the filling and make spring rolls. I have all purpose flour and corn flour to make these spring rolls sheets and it comes out perfect every time. I’ve tried spring roll sheets using wheat flour too it comes out good though not perfect, you can surely try and see.
Spring Roll Sheets Ingredients
Flour – All purpose flour or maida is used to make spring roll sheets. I would not recommend any substitutes for this. Corn flour – Corn flour is widow with maida to make the dough or batter. Oil – Oil is widow to make the dough to make it less sticky. Salt – Salt is widow for taste. Water – Water is widow to make the dough or batter.
Spring Roll Sheets – 2 ways
Dough Method – The dough method takes little effort and time but worth it as it comes out perfect just like in restaurants. It is well-done and stores well. Batter Method.
The thrash method is easy but the spring rolls are less crispy when compared to dough method. You need to pebbles flour in each crepe to store it else it will stick to each other. Verdict – I would unchangingly prefer the dough method for the end result as it is super crispy and freezes well.
Expert Tips
Make the dough soft and roll it as thin as possible. The thrash you make should be lump self-ruling and runny. Make sure to heat the tawa then lower the flame so that it does not get overcooked. Roll it as thin as possible so that wrappers are paper thin, when you alimony your hands it should be transparent. The same applies for the thrash method too.
The size of the sheet depends on how big you want your spring rolls to be. For dough method you can just stack up and store in a zip lock or container. For thrash method it is a must to sprinkle flour between each crepe then stack and store else it will stick.
Serving and Storage
Store in a zip lock tons or in a dry container, alimony in fridge and it stays well for a week. In freezer it stays good for up to 1 month.
