No need to go to the market to buy spring roll wrappers; you can make them right at home. Let’s get cooking with TasteVN to learn a simple and authentic way to make them!
1. Spring roll wrappers – ram wrappers
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Preparation time
1 hour 20 minutes
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Difficulty level
Medium
Ingredients for Spring roll wrappers – ram wrappers Serves 4 pieces
Warm water 120 ml ( 70 degrees) Cooking oil 100 ml Salt 1/2 tablespoon All-purpose flour 300 gr
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How to make Spring roll wrappers – ram wrappers
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Mixing the dough
Add 200g of flour and 1/2 tablespoon of salt into a bowl. Then slowly pour in 120ml of warm water into the flour while mixing well.
Tip: Pouring in water slowly helps you control the amount of water used to avoid a runny dough.
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Kneading dough
Use your hands to knead the dough until it becomes smooth and elastic, not sticking to your hands.
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Resting and dividing dough
Let the dough rest for 30 – 40 minutes. Then take the dough out, knead lightly, and divide it into 2 parts. Take one part of the dough, knead lightly, roll it into a long shape, cut it into 4 pieces, gather the dough, and shape each piece into a ball.
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Rolling dough
Dust some flour on the table, roll the dough into a thin round shape. Place a piece of plastic wrap underneath, and put the dough on top. Brush a layer of oil to prevent sticking, and continue rolling the dough thinly.
Stack the rolled pieces of dough on top of each other, making sure to apply oil between each layer to prevent them from sticking together. Roll the dough thinly once more.
Tip- For unused dough, place it in a bowl and cover it with plastic wrap to keep it moist for easier handling.
- Roll the dough firmly as the layers have been brushed with oil, preventing them from sticking together.
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Shaping
Use a small bowl turned upside down, use the tip of a knife to cut around and remove the excess dough.
Note: The leftover dough can be used to roll out an additional 1-2 more wrappers.
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Steaming the wrapper
Use aluminum foil to cover the dough and steam it in a water bath for about 7 minutes, then remove the dough to cool, making it easy to peel off each piece of wrapper.
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Final product
With this method, you will have chewy, thin spring roll wrappers that stay crispy for a long time when fried and have a nice color. You can try making them this weekend!
2. Rice paper wrapper for fried spring rolls
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Preparation
50 minutes
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Difficulty
Hard
Ingredients for Rice paper wrapper for fried spring rolls For 5 pieces
Tapioca flour 500 gr Cornstarch 50 gr All-purpose flour 50 gr Egg white 1 piece Water 500 ml Sugar 30 gr Cooking oil 10 gr Salt 3 gr
Note: If you don’t have tapioca flour, you can substitute it with fine rice flour, but using tapioca flour will make the wrapper crispier and tastier.
How to make Rice paper wrapper for fried spring rolls
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Mix the flour
Add 500gr of tapioca flour and 50gr of all-purpose flour into a bowl and mix the mixture.
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Kneading the dough
Pour 250ml of water into the mixture and use your hands to knead the dough, then add the egg whites. Then gradually pour in 250ml of water and mix until you see the mixture thick, smooth, and not too thick.
Tip for you- Pour the water gradually to control the amount of water as well as the dough consistency needed. If using old flour, it will absorb more water.
- Adding egg whites will help the dough cake be crispier when fried.
- The more thoroughly you knead the dough, the smoother it will be, resulting in a tastier final product for the rice paper. The more you knead, the finer and tastier the flour will be when sifted.
- It is recommended to knead the dough by hand to feel the smoothness of the dough.
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Straining the dough
Next, strain the mixture through a sieve to make it smooth. Let the dough rest for about 15 – 20 minutes.
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Seasoning the dough
After the dough has rested, add 3g of salt and 30g of sugar and mix well.
Tip: Seasoning the mixture will help the rice paper have a better flavor.
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Strain the dough
You start by dipping your five fingertips into the batter and pouring the batter directly into the pan. Strain it evenly and quickly in a clockwise direction to create a beautiful layer of crispy crust.
Then, you wait for the piece of dough to become transparent and peel off the surface of the pan, and you will have a crispy dough piece ready to wrap spring rolls.
Tip
- Straining the dough over medium heat will help prevent it from burning.
- You can strain the dough using a can with holes punched in the bottom, made from the inside out.
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Final product
The crispy dough can be used to wrap spring rolls or any delicious dish. Now you no longer need to buy crispy dough wrappers anymore.
How to preserve rice paper wrappers
- The best time to eat the rice paper is on the same day; if there are leftovers, store them in the refrigerator for a maximum of 2 days.
- If the flour is not used up, it can be wrapped in plastic wrap and stored in the refrigerator for a maximum of 3 days.
- Store the rice paper in a sealed bag to avoid contact with outside air, as this will help prevent the rice paper from becoming stale and broken.
See more
Above are 2 ways to make rice paper wrappers shared by TasteVN. Wishing you success in your endeavors!
*Refer to images and recipes from 2 YouTube channels Cooking Passion and Natha Food
