2 Ways To Make Fresh Spring Roll Wrappers 

Spring roll wrappers feature a thin and silky texture and are chewy enough as well. I will share how to make spring roll wrappers from scratch and also a super easy and quick method by using store-bought dumpling wrappers. ⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️
[Ingredients]
All-purpose Flour 300g (2 Cups)
Salt 3g (½ Tsp)
Hot Water 140℉180g (½ Cup+⅓ Cup)
Corn Starch 40g (¼ Cup)
Oil 60g (¼ Cup)
How to make spring roll wrappers:
1.Scalding: Add all-purpose flour, salt and hot water at 60C or 140F to a bowl and stir; Knead the dough with hand until no dry flour remains; Cover and rest for 20 minutes;
2. Kneading: knead for 3~5 minutes until smooth on the surface; cover and let rest for 1 hour;
3. Rolling the discs: Divide the dough into 2 smaller doughs; roll each one into long strips; cut into small doughs bigger than dumpling doughs;dust with flour, press flat and roll into discs;
4..Making the mixture of oil and starch: mix oil and starch in a bowl and stir until smooth;
5. Stacking the discs: stack 8~10 disc for one pile, each layer brushed with mixture of oil and starch; press flatter and roll into dics, the diameter of which being 20cm; Cut the disc into a perfect circle with the edge of a lid;
6. Steaming: Line with parchment paper in the steamer; steam for 10 minutes after boiling;
7. Storage: store in an airtight bag or container to prevent getting dry for 1~2 days.
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