egg roll wrappers

&nbsp;Lumpia wrappers are  also referred to as Popiah and more generally as spring roll wrappers are thin paper-like skins. They are soft and light textured but they are strong enough to wrap and hold your fillings without breaking apart.

Lumpia Wrappers (Spring Roll Wrappers)

Cups Flour

Tbsp cornflour

Salt

Cup Water

Mix the Flour, cornflour, and Salt together in a large bowl

Gradually add the water while mixing simultaneously until a soft and viscous batter is formed, now work the batter by lifting it and slamming it on the bowl

After doing this for some minutes you will see the dough hold in a rope when you lift it (please see video above for this). At this point, the batter is well done.

Cover it up and leave it to rest in the fridge until it's really cold or better still leave it overnight.

The next day the Batter would have hardened up. Now work it a little bit just to be able to hold it in the cup of your hand - Please refer to the video.

Now preheat your pan on a medium to low heat for about 2 to 4 minutes (the amount of time for heating your pan is dependent on the thickness of your pan) and smear the dough in a fast circular motion on the heated pan.

After a couple of seconds, the edge of the wrap will start to curl up, carefully lift the wrap by the curled edge to lift the wrap off the pan.

Place the wraps in a bowl and cover it with a damp towel to prevent it from drying up.

You can store the wraps in a plastic bag and store in the fridge for a couple of days or freeze for a couple of months. Enjoy!

I got quite a number of requests to make these spring roll wraps ever since I made the spring roll recipe and here is the video for you all I hope you enjoy it.

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How To Make Popiah/Spring Roll Wrappers/Skin

Make your own homemade egg roll wrappers to use with any of our egg roll recipes!

Egg Roll Wrappers

all-purpose flour

salt

water

cornstarch ((for dusting))

Combine the flour and salt in a large bowl or the bowl of a stand mixer. Beat together the egg yolks and water, and add to the flour mixture. Use your hands (not the mixer!) to form a shaggy dough, hand-kneading until well-incorporated. Once the dough has formed, knead using a stand mixer with the dough hook attachment or by hand for another 10 minutes, until the dough is relatively smooth. Cover and rest the dough for 2 hours.

Divide the dough into quarters. Use a rolling pin to roll each piece of dough out into a long 5-inch wide rectangle. If you start with this wider sheet, you will ensure that the dough rolls out to the full width of the pasta roller, or about 6 inches (15cm) wide.

Feed through the pasta roller, starting with the thickest setting, and going through each setting one by one until you reach #4 thickness on a KitchenAid pasta roller or #5 thickness on an Atlas pasta roller (about 1.5 mm). Cut the resulting dough sheets into 6-inch (15cm) squares. Dust each side with cornstarch, and stack them. Then cover with plastic wrap until ready to use.

Yes, I have a pasta roller now. This recipe sounds good. Illgive it a go on the weekend.

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The most viewed egg roll wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Egg Roll Wrappers

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