Easy “Mock Rice” Spring Roll Wrappers

You can make your own spring roll wrappers quickly and very easily at home!

 

 

Easy “Mock Rice” Spring Roll Wrappers

1-2/3 cups all-purpose flour, sifted
1-1/4 cups water
1/2 tsp. salt

Optionally: May substitute 1 cup all purpose flour plus 2/3 cups of either corn or rice flour for a hint of a more Tex-Mex (corn) or Japanese (rice) flavor.

Mix salt with previously sifted flour(s) and then pour in water. Stir until well combined.

Strain the batter to remove any lumps pouring the batter through a wire mesh strainer into another bowl.

Prepare a non-stick pan by wiping with a bunched up end of paper towel dipped in a half teaspoon of oil, allow oil to absorb into the paper towel well, you don’t want any standing oil in the pan, just a faint sheen, and have a small pastry brush standing by ready to use.

Heat your pan over low heat and then quickly brush the batter on the bottom of the pan to form a round skin. Keep heat low while brushing on batter so you have time to finish doing so. (This stuff cooks FAST!) It should be very thin and see through appearing — almost as if you had coated the bottom of the pan lightly with school glue.

Slightly turn up the heat to a low-medium and cook until done. It will puff, become more solid appearing though still thin and almost see through, and it should be white, not browned — in only about ten to twelve seconds.

Peel off the pastry, lifting one edge with spatula and grabbing the lifted edge carefully with fingers to pull up gently while sliding the spatula underneath, flip to other side, give it just a few more seconds, then remove and set aside to cool.

Alternately:  You may use tongs in place of fingers if they are rubber or silicon coated to avoid tearing, or loosen the wrapper carefully but quickly (again these cook really fast) on all sides and carefully lift and flip it with the spatula.

Clean the pan with a clean wet cloth and then repeat the process until all the batter is finished.

It is now ready to be filled, rolled, and fried or baked to a golden brown.

Yield: approx. 24 (2 dozen) spring roll wrappers