This is the authentic way of making spring roll wrappers. The ingredients are simple, and the result is delicious. This wrapper is elastic, flavorful and great for simple wraps(Popiah) or frying. Nothing like the supermarket version you can find in the US, this recipe is a form of art and tastes so much better.
Prep Time5 minutesmins
Resting Time4 hourshrs
Course: Side Dish
Cuisine: Asian, Chinese, Taiwanese
Servings: 20Wrappers
Author: Choochoo-ca-Chew
Ingredients
2CAll-Purpose FlourBread flour works great for beginners
1/8CSweet Potato Starchor Tapioca Starch
1/2tspSalt
1-1/4CWater
Instructions
Making the Dough, Option 1
Mix everything together with a fork until elastic, about 2 minutes. Cover and let it rest in the fridge overnight.
Making the Dough, Option 2
Mix everything together with a fork until elastic, about 2 minutes. Let it rest for 10 minutes and mix again. Repeat the rest-mix process for 3 times, the dough should be pretty elastic and smooth. It should also pull away from the sides of the bowl a little when you're mixing.
Making the wrapper
Find a "NON" non-stick pan, heat it up on medium heat then turn it down to low. (I imagine a cast iron griddle would work really well) I had to keep it at the minimum on my gas stove because it was so hot.
Grab a handful of dough, move it around in your hand and play with it, make sure you are comfortable with controlling it. Hold the dough, using your hand to guide and wipe it in a circle around the pan to form a round shape then lift/grab the dough away from the pan as the shape completes.
Use the dough as a "tape", stick and remove any uneven/ excess dough from the wrapper. Imagine using a duct tape to remove pet hair from your clothes, but it's a dough and wrapper in a pan. (The video probably explains all these movements better)
Let the wrapper cook, the sides will start to dry up and leave a gap between the wrapper and the pan. That means the wrapper is done, slowly lift and peel the wrapper from the pan.
Clean the pan with a towel or paper towel to remove crumbs. It helps with the wrapper not sticking to the pan. DO NOT GREASE the pan. The dough needs to stick to the pan for the wrapper to form.
Repeat until the dough runs out. It's ok if the wrappers are not very big, you can create rolls with 3 wrappers. This recipe makes about 21 6" wrappers.
Notes
Read the tips and watch the video in the post first before you start, it will help a lot!!