How to make egg roll wrappers stick

Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.

Table of Contents Show

Nutrition Facts (per serving)
Why this shortcut version?
Brushing Vs Swirling
About fire control
Cook's Note
🧂 Ingredients and Tools
🍳Instructions
How do you make spring roll wrappers stick together?
What is best to seal egg rolls?
Do you wet egg roll wrappers?
How do you seal spring roll wrappers?

Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.

Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.

Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.

When wrappers have cooled completely, cut each one in half to yield eight wrappers.

I Made It Print

Nutrition Facts (per serving)

89Calories4gFat11gCarbs2gProtein

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Nutrition FactsServings Per Recipe 8Calories 89% Daily Value *Total Fat 4g5%Saturated Fat 1g4%Cholesterol 23mg8%Sodium 82mg4%Total Carbohydrate 11g4%Dietary Fiber 0g1%Total Sugars 0gProtein 2gCalcium 5mg0%Iron 1mg4%Potassium 23mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Learn how to make spring roll wrappers (egg roll wrappers or lumpia wrappers) at home with a simplified method, no dough kneading, no long-time fermentation, and only need 15 minutes to make. The real shortcut way!

Table of Contents

Why this shortcut version?
Brushing Vs Swirling
About fire control
Cook's Note
🧂 Ingredients and Tools
🍳Instructions
How to keep spring roll wrappers
🧾Recipe

Why this shortcut version?

I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home for the last two weeks. And I finally figure out the critical factors of paper thin and elastic spring roll wrappers, using the very traditional way. When I finally master the skills, my husband showed me his concern that the traditional method was hard to control and the readers might fail at the first attempts just like me. After so much time cleaning up my cabinet surface, he strongly recommended that I should figure out a simplified version, the same as scallion pancakes. Since I think he offered a really great point. I started my journey and tested again. So this is the result and it produces quite great results. The wrappers are slightly thicker than the traditional version but thin enough and round enough! What's better, I have matched those wrappers with several types of dishes. All of them taste fabulous.

Brushing Vs Swirling

I use the brushing method to ensure the wrappers are as thin as possible. But I get feedback saying there might be small bumps inside the wrapper if this method is not well used. Then swirling method might be a good option. Scoop the batter into the pan and quickly swirl to cover, with the same fire control method. Sounds quite reasonable. But I believe that version is slightly thicker than the brushing version.

About fire control

Keep a slow fire when brushing the batter, so you have enough time to spread the batter as thin as possible.
When all the brushing work is done, slightly turn up the fire and the wrapper can be cooked within 10 seconds.

You should repeat the process of slow fire and high fire for successful spring roll wrappers. In addition, if the pan is too hot and the batter becomes solid too quickly, wait for a while until it is slightly cooled.

Cook's Note

If there are any skins left on the pan, use a wet cloth to clean them up. Otherwise, those things will create bumps in the next wrapper.
The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.

🧂 Ingredients and Tools

We only need three ingredients for this recipe, flour, water, and salt. Then a non-stick pan and a brush.

all-purpose flour
water: 300~320ml
salt:½ tsp.
non-stick pan, recommend using small ones so we can make the perfect roundness based on the shape of the pan.
a brush

🍳Instructions

Mix salt and all-purpose flour and then pour in water. Keep stirring until well combined.

Strain the batter to remove any lumps.

Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off and cool down aside.

How do you make spring roll wrappers stick together?

Dip a pastry brush into the egg mixture and brush the two opposite sides of the wrap (top and bottom). This will help these parts of the wrap stick together when the time comes.

What is best to seal egg rolls?

THE WRAPPERS You will want a package with 18 egg roll wrappers. Many come in a 20 count, so you should be good to go. Cornstarch slurry: to seal the wrappers, you will need 2 teaspoons cornstarch mixed with water. This “glues” the wrappers closed much more effectively than just water or an egg wash.

Do you wet egg roll wrappers?

Here is our best advice for making egg rolls that will impress everyone. Keep Wrappers Moist – work with one sheet at a time and keep the remaining wrappers covered with a damp paper towel at all times to prevent them from drying out. Keep Oil at 350˚F – If the temperature drops too low, the egg rolls soak up more oil.

How do you seal spring roll wrappers?

Lightly press down on each end of the filling to seal the ends, and fold each side of the wrapper towards the center of the spring roll, rolling forward until it's completely sealed. The rice paper wrapper will stick to itself and doesn't require anything additional to seal.

make egg roll wrappers stick