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Ingredients
| rice flour: 1 cup |
| all-purpose flour (unsifted): 4 Tbl |
| salt: 1/2 tsp |
| eggs: 4 (large) |
| vegetable oil: 1 tsp |
| water: 2 cups |
Spring Roll Wrappers
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
20 serving(s)
Tags
- Sift rice flour, flour and salt together twice.
- In a separate bowl, mix the eggs, oil and water.
- Pour this mixture into the dry ingredients to form a batter.
- Mix thoroughly to get all the lumps out.
- Cover and set aside in a cool place for an hour.
- Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
- Pour in a little batter and quickly swirl it around to make a thin pancake.
- You don't have to flip it to cook the other side and it should not brown.
- Remove it from the pan when it looks like it has set.
- Repeat until all batter is used.
- Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
- They freeze well, just remember to separate them with clingfilm between the wrappers.