Make Your Own Chinese Egg Roll Wrappers (2024)

Recipes By Region
Asian Food
Chinese Food
Chinese Appetizers

Liv Wan

Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.

Learn about The Spruce Eats'Editorial Process

Updated on 02/13/24

Tested by

Colleen Graham

Tested byColleen Graham

Freelance writer and co*cktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

Learn about The Spruce Eats'Editorial Process

(262)

Write a Review

Prep: 20 mins

Cook: 20 mins

Rest: 30 mins

Total: 70 mins

Ingredients

Uncooked Wrapper Version:

2 cups (240 grams) all-purpose flour, plus more for rolling
1/4 cup ice-cold water, plus 1/4 cup more, if needed
1 large egg
1 teaspoon salt
2 tablespoons cornstarch

Cooked Wrapper Version:

1 2/3 cups (200 grams) all-purpose flour
1 cupice-cold water
1 large egg
1 teaspoon salt
Cooking spray

Steps to Make It

Uncooked Wrapper Version

Gather the ingredients.
Mix the flour, 1/4 cup ice-cold water, egg, and salt in a large bowl.
Add up to 1/4 cup more ice water, if needed, to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
Let the dough rest for 30 minutes, then knead it briefly.
Cut the dough ball in half and wrap 1 dough ball in plastic.
Turn the other half out onto a lightly floured surface and roll out to 1/8-inch thick or thinner. Cut out squares measuring 3 1/2 inches.
Roll the scraps again, if necessary, and repeat with remaining dough ball.
Stack the wrappers by dust thoroughly with cornstarch between them to prevent sticking.
Use immediately to make your favorite egg roll recipe or freeze until ready to use.

Uncooked Wrapper Tips

If you reroll the scraps, you should get between 15 and 18 (3 1/2-inch) egg roll wrappers.
Many Western egg roll recipes assume you're using the larger store-bought wrappers. To make them, mix up a double batch of dough and cut the squares to 5 or 6 inches to ensure you have enough wrappers for the amount of filling.
Be generous with the cornstarch if you're going to store the uncooked wrappers or your kitchen is warm and humid so they can be stacked without paper between them.
Wrap the stack in plastic wrap or freezer paper and place it in a freezer bag or container for up to three months. Set out at room temperature to thaw before making egg rolls.

Cooked Wrapper Version

Gather the ingredients.
In a large bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancakebatter, and there are no lumps.
Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.
Pour 1/2 a ladle (about 1/4 cup) of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crepes.
Let cook until the edges lift up from the pan and the underside is light brown, 4 to 5 minutes. Loosen the edge of the spring roll wrapper with a spatula and quickly flip.
Cook the second side for 30 seconds.
Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with the remaining batter, layering the pancakes on top of each other as they are done.
Store the wrappers in a plastic bag and refrigerate or freeze until use.
Use to make popiah(潤餅), a Malaysian spring roll, in which a cooked spring roll wrapper is rolled around cooked fillings and eaten as is without deep-frying it.

Cooked Wrapper Tips

This recipe yields about six 9- to 10-inch egg roll wrappers.
The batter consistency is important; it should be like a runny pancake batter. Use weight measurements if possible. If you don't have a kitchen scale, use the leveling method to measure the flour.
Use a lightweight nonstick skillet that you can easily handle with one hand to make it easier to swirl the batter around the pan.
The goal is to spread the batter into a thin, mostly even layer; as it cooks, the wrapper should become somewhat transparent and the edges almost paper-thin.
If your batter is not spreading well, try pouring it into a cooler pan. It can be helpful to remove the pan from the heat for a couple of minutes between wrappers, spread the batter in the skillet, then return it to the heat.

What Is the Difference Between Spring Roll and Egg Roll Wrappers?

Spring roll wrappers are typically smaller, smoother, and thinner, and do not usually contain egg. They are crispy and break easily when you bite them.
Egg roll wrappers are typically larger, thicker, and have a surface that is more pebbly. They are made with egg and offer a chewier bite.

How to Freeze Egg Rolls

Chinese Appetizers
Chinese Food
Chinese Cooking Basics

Nutrition Facts (per serving)
120	Calories
1g	Fat
23g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 15
Amount per serving
Calories	120
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 25mg	8%
Sodium 293mg	13%
Total Carbohydrate 23g	9%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 4g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 1mg	8%
Potassium 41mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Chinese appetizer
appetizer
chinese
new year's

Rate This Recipe

I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!