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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!

Homemade egg roll wrappers on a plate.

I’ve bought a lot of frozen egg roll wrappers at the store in the past, and in full honesty, I always threw away half of the packet because I would have to thaw the whole thing to use just a dozen of them. What a waste! Especially at the cost of a package. Little did I know that I could make them at home at a fraction of the cost!

Recently, Vân, my Vietnamese wife, taught me how she makes egg roll wrappers from scratch. I was MIND-BLOWN. « It’s that easy?! » I told her.

Yes, IT IS. Making egg rolls at home only requires flour, salt, baking powder, and water. Today, I’m pleased to share this technique with you all! 

Let’s be real. The recipe is super simple, but it took me quite a few tries to get it right. Don’t worry, I’m sharing all of my tips in the article below. If you are more into videos, I have made one as well that you can find in the recipe card.

A quick note before starting: Vietnamese egg rolls were once wrapped in rice paper. Nowadays, most of the egg rolls in Vietnam are wrapped in wheat flour wrappers, which makes them less greasy and crispier. I am going to show you how to make the latter.

⭐️ Why You Should Try It

  • You will never buy egg roll 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. Simply 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.
Ingredients like flour, water, and baking powder.

🌾 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 It

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.

I tried both of these techniques, and none were easy. However, I discovered another way! Introducing the brushing technique! I find this way of making wrappers much easier, and it always yields great results. It does require some practice as you have to brush the batter on a hot pan just like you would paint a circle on an empty canvas, but after a couple of tries you should be able to make perfect wrappers!

Note: Before starting, ensure you have a non-stick crêpe pan and a pastry brush. Both of these are essential to making these wrappers.

With that being said, here is my process for making the wrappers:

  1. Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.
  2. Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.
  1. Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
  2. Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it’s like painting a circle on a canvas.
  3. Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.
  4. Lift the wrapper from the pan. 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.
  5. Clean the pan. Using a clean kitchen paper towel, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.

🫔 How to Use It

Obviously, these wrappers are perfect for making vegan egg rolls, but you can also use them to make samosas!

❄️ Storing

  • To store: These wrappers are best used the same day as they quickly dry out and stick together. You can keep them for up to 12 hours at room temperature on a plate covered with plastic wrap. I do not recommend storing them for longer than a day.
  • Freezing: I do not recommend freezing the wrappers. However, you can easily freeze the wrapped egg rolls before frying.

📔 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

Can I make these wrappers gluten-free?

I haven’t tried it yet, but I believe this recipe should work with a 1:1 gluten-free four mix.

Why use a brush to spread the batter?

Brushing the batter into the pan vs. pouring it helps achieve a very thin thickness.

Can I use a silicon brush?

I do not recommend using a silicon brush as you won’t be able to get a very thin wrapper. I tested both, a regular pastry brush and a silicon one. The silicon one yielded thicker wrappers that broke during frying.

How do I know when my wrappers are cooked?

Your wrappers are ready when the batter is no longer white, has a light yellow color, and has a mate appearance.

Can I use these wrappers for air-fry recipes?

Yes! You can use these wrappers in an air-fryer.

Close up of a fried vegan egg roll.

If you have ever wondered if making egg roll wrappers at home is possible, you will be amazed at how easy it is! My wrappers are much cheaper than buying them at the supermarket, and they brown and crisp up beautifully!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Holding a piece of egg roll wrapper.
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Recipe

Homemade Egg Roll Wrappers

5 from 4 votes
Author: Thomas Pagot
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!
Prep Time : 3 minutes
Cook Time : 10 minutes
Total Time : 13 minutes
Servings 14 wrappers
Calories 33 kcal

Ingredients
 

Instructions
 

  • Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.
  • Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.
  • Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
  • Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it's like painting a circle on a canvas.
  • Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.
  • Lift the wrapper from the pan. 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, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.
  • These wrappers are best used the same day as they quickly dry out and stick together. You can keep them for up to 12 hours at room temperature on a plate covered with plastic wrap.

Video

YouTube 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

Serving: 1 wrapper | Calories: 33 kcal | Carbohydrates: 6.8 g | Protein: 0.9 g | Fat: 0.1 g | Sodium: 20 mg | Potassium: 10 mg | Fiber: 0.2 g | Calcium: 1 mg
Course : Dinner, Side Dish
Cuisine : Asian, Vietnamese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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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.

Learn more ➜

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5 stars
Love that you created these! Thanks so much.

5 stars
Amazing wrappers. This will add a new taste for rolls. Good job!

5 stars
I’m going to give these a go with moonglette, parsley and capers to make Brik sans oeuf. Can’t find a reliable vegan recipe for brik- this one may be okay, but they really need to be deep-, not pan-fried. Note also the two types of flour, which I hadn’t heard of before.

Do you think this will work with a silicone pastry brush? Or should it be a bristle one?

5 stars
This was awesome! My hubby and I were intimidated by making our own wrappers, but it turned out great! Thank you!

Can you bake these instead of frying them?

I saw in the video that the baking powder is more than the salt, but not in the recipe. Which one is it?

I tried the recipe as shown and the batter was about as thick as pancake mix. I do not have a non-stick pan but I do have perfectly seasoned cast iron skillets which are virtually non-stick. I have been cooking since I was a child and I am 76. At even a low heat trying to brush the dough batter on the skillet instantly cooked with the next brushing just pulling the first layer off of the skillet. It was a mess. I fell back on my experience and added three more ounces of water to the mix to thin it out. Using an 8” iron skillet I poured three tablespoons of mix in the skillet tilting to evenly coat the bottom and placed the skillet on a low to medium heat for just over two minutes. The wrap easily came off the skillet. I then turned the skillet over and cooled it under running water and added another three tablespoons of batter to repeat the process. Every third use received a light spray of canola. No sticking. See photos. The finished wrap from my skillet was a shade over six inches.  A ten inch skillet might produce an 8” wrap. This system was easier and much faster with uniform wraps.

Egg-Roll-4