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Learn how to make egg roll wrappers at home with just 3 ingredients! It’s so easy to prepare that you won’t buy them at the supermarket anymore. Use them to make egg rolls or samosas!
⭐️ Why You Should Try This Recipe
- You will never buy egg rolls wrappers again. Once you realize how easy it is to make and how great it tastes, I’m confident you will never buy those expensive wrappers at the store. If you have ever made crêpes, you will feel very familiar with this recipe!
- It’s ready in no time. Whisk together all ingredients and cook the wrappers in a non-stick pan. There is no resting time, no rolling, and it will take only 15 minutes to make them all!
- It’s crispy, flaky, and fries to perfection. You will end up with crispy and golden brown egg rolls each and every time.
📘 What are Egg Rolls
Egg rolls are deep-fried rolls that are prepared with thin wheat flour wrappers and filled with many different vegetables and/or meat. Egg rolls are popular across many countries in Asia, from Vietnam to China and Thailand.
While Vietnamese egg rolls were wrapped in rice paper in the past, nowadays, most of the egg rolls in Vietnam are wrapped in wheat flour wrappers, making the egg rolls less greasy and crispier.
🌾 Ingredient Notes
To make these wrappers, you will need only 3 basic ingredients you probably already have in your pantry. Here is what you will need:
- Flour – The good old-fashioned all-purpose flour works great here. There is no need to use bread flour or a specific kind of flour.
- Water
- Baking powder – Adding baking powder to the batter helps the wrappers crisp up and turn golden brown during frying.
- Salt – Optional. It just adds a hint of saltiness to the wrappers.
🥣 How to Make Egg Roll Wrappers
There are different ways to make egg roll wrappers. Some techniques call for rolling the dough into a very thin layer, while others require making a wet dough and then swirling it quickly into the pan.
Let’s be honest, none of these techniques are easy. Here comes the brushing technique!
Before starting, ensure you have a non-stick crêpe pan and a pastry brush. Here is the process for making the egg roll wrappers:
- Add the flour, baking powder, and salt to a mixing bowl.
- Pour in the water and whisk until smooth. At this point, you can pass the batter through a fine sieve mesh if it has lumps.
- Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
- Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough.
- Cook for 15-25 seconds or until the batter is no longer liquid.
- Using a spatula, carefully lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.
- Clean the pan using a clean kitchen paper towel and repeat with the remaining batter.
🫔 Ways to Use It
Obviously, these wrappers are perfect for making vegan egg rolls, but you can also use them to make samosas!
📔 Tips
- Use a non-stick crêpe pan. This is mandatory. Since you won’t use oil, your pan must be non-stick. Please don’t use a cast-iron pan.
- Heat over low-medium heat. You want to keep the pan at a low fire. This will give you enough time to spread the batter using the brush.
- Do not make the wrappers too thin or too thick. If your wrappers are too thin, they will be difficult to work with and fragile. On the opposite, if your wrappers are too thick, they will break when trying to roll them and will yield a too-crunchy texture.
- Use the wrappers the same day. Since these wrappers are thin and partially cooked, they tend to stick to each other if you stack them for too long. I recommend preparing them a maximum of 3 hours before using them.
💬 FAQ
I haven’t tried it yet, but I believe this recipe should work with a 1:1 gluten-free four mix.
Brushing the batter into the pan vs. pouring it helps achieve a very thin thickness.
I do not recommend using a silicon brush as you won’t be able to get a very thin wrapper. Silicon brushes yield thicker wrappers that will break during frying.
These wrappers are best used the same day as they quickly dry out and stick together.
I do not recommend freezing the wrappers. However, you can easily freeze the wrapped egg rolls before frying.
Yes! You can use these wrappers in an air-fryer.
If you have ever wondered if making egg roll wrappers at home is possible, you will be amazed at how easy it is! It’s also much cheaper than buying them at the supermarket, and they brown and crisp up beautifully!
Homemade Egg Roll Wrappers
Ingredients
- 125 g all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 200 ml water
Instructions
- Add the flour, baking powder, and salt to a small mixing bowl. Pour in the water and whisk until the batter is smooth. Note: you can pass the batter through a fine-sieve mesh if it has lumps.
- Heat a non-stick crêpe pan over low-medium heat. Once warm, dip a pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle of about 7 inches. Dip your brush again and keep brushing until you have a thin and even layer. 12-15 dips are usually enough as you want the wrapper to be thin.
- Cook the wrapper for 15-25 seconds or until it appears white and no longer liquid. Be careful, due to its thinness, it cooks very quickly.
- Use a spatula to lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.
- Clean the pan using a clean kitchen paper towel and repeat with the remaining batter. Make sure you clean the pan between each wrapper.
- Use the wrappers immediately to make egg rolls, or keep them covered with plastic film at room temperature for up to 12 hours.
Video
Notes
- Use a non-stick crêpe pan. This is mandatory. Since you won’t use oil, your pan must be non-stick. Please don’t use a cast-iron pan.
- Heat over low-medium heat. You want to keep the pan at a low fire. This will give you enough time to spread the batter using the brush.
- Do not make the wrappers too thin or too thick. If your wrappers are too thin, they will be difficult to work with and fragile. On the opposite, if your wrappers are too thick, they will break when trying to roll them and will yield a too-crunchy texture.
- Use the wrappers the same day. Since these wrappers are thin and partially cooked, they tend to stick to each other if you stack them for too long. I recommend preparing them a maximum of 3 hours before using them.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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