Where to get spring roll wrappers

The last spot to check is the frozen aisle, which might have wheat flour-based spring roll wrappers. But don't worry if you haven't come across spring roll wrappers yet. One of the stores listed below carries them Related Article: Where to buy tempeh. If you've ever had vegan Vietnamese summer rolls, you know how delicious they are. Fortunately for us, they're super simple to make. No need to go out to a restaurant!

Prefer the cooked spring rolls? You can make them at home, too. Making good vegan spring rolls is all about the filling. Cabbage, mushrooms and carrots are good veggies to use, and of course, don't forget the dipping sauce. The cool thing about spring roll wrappers is that you can fill them with anything, including fresh fruit for dessert.

Try different kinds of fruits and dipping sauces, like chocolate or fresh citrus blended with agave nectar. Is it Sweet? Disclosure: As Amazon Associates we earn from qualifying purchases. When you buy through links on our site, we may earn an affiliate commission at no additional cost to you. Product Name. Good For. To learn more about spring rolls vs. While spring rolls may have as many as a few dozen variations of fillings and wrappers depending on the region they come from, they have a super thin, smooth, and egg-less wrapper made of wheat flour or rice flour, salt, and water.

Vietnamese spring rolls are one example of that. Growing up, I was the designated spring roll wrapper peeler. Egg roll or spring roll wrappers are primarily found in many Asian grocery stores for fairly affordable prices, and sometimes you can find them at American stores. Most spring roll wrappers are made up of three basic ingredients: flour, salt, and water. However, after looking at some of the packaging in store-bought wrappers, I found there were lots of additives like food coloring.

After years of buying them at the store, I wanted to make them at home so I could rest easy with knowing what ingredients I was consuming. To make the batter, you first want to heat hot water and mix in the salt. Using hot water helps denature the gluten proteins in the dough to produce a smoother texture and more pliable dough to roll out. Start to add in flour and mix thoroughly in a mixing bowl. I like to use chopsticks since the water is hot. You will end up with a slightly sticky ball of dough.

On a floured surface, knead your ball of dough for about five minutes. To knead the dough, press the heel of your hand into the dough in an upwards motion.

Slightly turn your dough to the right and fold the dough into itself and repeat heel motion. The end result should be a round ball of dough with a smooth surface.

Leave this dough alone until it comes to room temperature and then you need to cover it with cling wrap and let rest for an additional 30 minutes on the counter. After resting the dough, cut the dough in half and roll out each half to make a long log with a one inch thickness. Cut about 12 small pieces from each log. For each ball, sprinkle a little flour on the top and use a rolling pin to roll out the ball into about a four inch circle and 2mm in thickness. Make sure that the circle is the same thickness all around.

Repeat this with all the balls. Now here comes the wild part of making spring roll wrappers: you stack circles together, re-roll them even thinner, pre-cook them in a pan, and THEN peel them! When I learned about this part, I was mind-blown. This is why you want to make sure all the circles are the same size and shape. Brush oil on one circle, then top with another circle, and repeat until you have a stack of four circles.

Use your rolling pin and carefully roll out the stack of circles until it becomes about nine to ten inches in diameter. Repeat this with the rest of the small circles.

I tried different versions of making these wrappers: trying to use my pasta machine to refrain from stacking and re-rolling, using cold water to help with the texture of the dough, and even individually pan frying each wrapper.

This was all in an effort to make this an easier process. This recipe is not meant for the faint of heart in the kitchen. Turn them over and cook for an additional ten seconds. Continue to cook the rest of your circles. Once your wrappers have cooled to the touch, you can now begin to peel them. Carefully take the top layer and remove it from the stack. I like to keep them as is to use as much of the wrapper as possible.

If you do want to cut the edges off, you can reuse the end pieces by frying them and making them into wonton chips. Think of them like little chips! These hold up for at least one month.

When you want to use them, make sure to defrost them on the counter an hour before you use them. Spring rolls fillings range in variety depending on where they are made.

You can add meat, fresh spring vegetables, or even sweet ingredients like bananas or sugar. How to Cook Brown Rice in the Microwave. Your email address will not be published. Yes, I'd like to get updates by e-mail from Hungry Huy!

Get weekly recipe updates sent to your inbox! Hungry Huy. Why make spring roll wrappers? Mixing the batter To make the batter, you first want to heat hot water and mix in the salt. Rolling out dough balls After resting the dough, cut the dough in half and roll out each half to make a long log with a one inch thickness.

Oil layers, stack and re-roll Now here comes the wild part of making spring roll wrappers: you stack circles together, re-roll them even thinner, pre-cook them in a pan, and THEN peel them! Peel layers Once your wrappers have cooled to the touch, you can now begin to peel them. How to cook spring roll wrappers? What is usually in a spring roll? What is the spring roll wrapper made of?