I love making my own spring roll wraps at home because they are thinner, fresher, and crisp up beautifully when fried. This simple dough comes together with basic pantry ingredients and gives me wrappers that work perfectly for spring rolls, lumpia, samosas, and even creative savory fillings. Making them myself also means I can control the thickness and texture exactly how I like it.
Why You’ll Love This Recipe
I like this recipe because it uses only a few ingredients and no special equipment. The wraps turn out thin and flexible, making them easy to roll without tearing. When I fry them, they become extra crispy, much crispier than most store-bought wrappers. I also enjoy how versatile they are, since I can use them for different cuisines and fillings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups flour
2 1/4 cups water
3 tbsp oil
1 tsp salt
Directions
I start by placing the flour and salt in a mixing bowl and stirring them together. I slowly add the water while whisking to avoid lumps, then add the oil. I mix until I get a smooth, thin batter, similar to crepe batter. If I notice lumps, I strain the batter or whisk a bit longer until smooth.
I heat a nonstick pan over medium heat and lightly brush it with oil. I pour a small amount of batter into the pan and quickly swirl it to create a thin circle. I cook the wrapper for about 30 to 40 seconds, just until it sets and pulls away slightly from the pan. I flip briefly if needed, then remove it and place it on a plate. I repeat until all the batter is used, stacking the wrappers with parchment or a clean cloth in between to prevent sticking.
Servings And Timing
From this recipe, I usually make about 20 to 25 spring roll wraps, depending on how thin I pour them.
Preparation time: about 10 minutes
Cooking time: about 20 minutes
Total time: about 30 minutes
Variations
II sometimes replace part of the flour with all-purpose gluten-free flour for a gluten-free option. For extra elasticity, I occasionally add a tablespoon of cornstarch. When I want wrappers for fresh rolls instead of frying, I make them slightly thicker so they stay soft and flexible.
Storage/Reheating
I let the wrappers cool completely before storing them. I stack them with parchment paper in between and keep them in an airtight container in the refrigerator for up to 3 days. If I freeze them, they last up to 2 months. To use frozen wrappers, I thaw them in the fridge overnight and bring them to room temperature before filling.
FAQs
What Kind Of Flour Do I Use For These Wrappers?
I use regular all-purpose flour, which gives me the best balance of softness and strength.
Can I Use These For Lumpiang Sariwa?
Yes, I use these wrappers for lumpiang sariwa by making them slightly thicker and not frying them.
Can These Be Used Like Pancakes For Aromatic Duck?
I can use them similarly, especially if I keep them soft and pliable, but I prefer making them a bit larger for that purpose.
How Do I Keep The Wrappers From Drying Out?
I keep them covered with a clean, slightly damp cloth while cooking and stacking them.
How Many Wrappers Does This Recipe Make?
I usually get around 20 to 25 wrappers, depending on the pan size and thickness.
Conclusion
I enjoy making these homemade spring roll wraps because they are simple, versatile, and taste better than store-bought versions. With just a few ingredients and a little practice, I get thin, crispy wrappers that elevate any filling I choose. This recipe has become a staple in my kitchen whenever I crave homemade spring rolls or lumpia.
Thin, flexible, and crispy when fried, these homemade spring roll wraps are made from simple pantry ingredients and work beautifully for spring rolls, lumpia, samosas, and more.
Total Time:30 minutes
Yield:20 to 25 wrappers
Ingredients
1 1/2 cups flour
2 1/4 cups water
3 tablespoons oil
1 teaspoon salt
Instructions
In a mixing bowl, combine flour and salt.
Slowly add water while whisking to form a smooth, thin batter.
Whisk in oil until fully incorporated and the batter is lump-free. Strain if necessary.
Heat a nonstick pan over medium heat and lightly brush with oil.
Pour a small amount of batter into the pan and swirl to form a thin circle.
Cook for 30–40 seconds, until the wrapper sets and pulls away slightly from the pan.
Flip briefly if needed, then transfer to a plate. Repeat with remaining batter.
Stack cooked wrappers with parchment or cloth between to prevent sticking.
Notes
Use gluten-free flour for a gluten-free version.
Add 1 tbsp cornstarch for more elasticity.
Make thicker wrappers for fresh rolls (unfried).
Keep wrappers covered with a damp cloth while stacking to prevent drying out.
