Making a spring roll wrapper

photo1My baked spring rolls with cabbage filling and coriander chutney

It wasn’t a perfect spring role for a first timer but it was edible. I followed an online recipe and added my own spice to it. 

Ingredients for the wrapper:

  • 1/2 cup whole wheat flour (can use all purpose or cake flour)
  • 1/2 cup cornflour
  • 3/4 cup water
  • 1 tsp salt


  • In a mixing bowl add the wheat flour, cornflour and salt
  • Stir to combine all dry ingredients
  • Add a little water at a time to make a batter of thick consistency
  • Make sure the batter is free from lumps and crusts of flour

To cook the wrapper:

  • Heat your stove to medium heat
  • Grease a non-stick thava (flat pancake pan) with oil
  • Pour a ladle of batter into the pan and tilt the pan to make a thin circle
  • Cook the wrapper for few minutes until the edges start to peel off
  • Flip the wrapper to cook both sides
  • Repeat the process with the remaining batter to make more wrappers

Making of the sealant:

  • Add 3 tbsp of cornflour and 1/4 cup or less of water to make a thick paste

Making of spring roll

  • Place the spring role on a flat surface (Hint: wooden cutting board)
  • Add 1 tbsp of your favourite stuffing on one edge of the wrapper
  • Apply the sealant along edges of the wrapper
  • Fold in from the filled corners until you reach the middle of the wrapper, make sure to not apply too much pressure while folding
  • Fold the right and left ends towards the centre to make an open envelope shape
  • Add more sealant paste to new folded edges
  • Carry on rolling forward and make sure edges are sealed well
  • Now your spring rolls are ready for frying or baking.

Keep watching my blog on how to make coriander chutney.

Pradeepa 🙂


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