My Kitchen,  Technique

Spring Roll Wrap




Course Appetizer
Cuisine Chinese
Keyword Springroll wrap


  • 200 g All purpose flour 面粉
  • 125 ml hot water, 热水
  • 1 g salt 盐
  • 5 tbsp oil


  1. Mix all ingredients and knead dough for a few minutes, let rest fully, about 30 minutes

  2. Divide dough to about 20g each

  3. Flour work surface, and use a rolling pin to flatten the dough to a circle about 4-5 inch in diameter

  4. Brush the top of the circle with plenty of oil, and stack 8-10 together, and line up as evenly as possible

  5. With fingers, press evenly on the pancake shaped dough and expand the dough to about 8 inches in diameter, turn over after a few presses to make sure both sides are expanded evenly

  6. With a rolling pin, gently press and expand the pancake a bit further

  7. Place a lid of size around 8-9 inches, use a sharp knife cut the excess

  8. After water boils, steam for about 8 minutes, 16-20 at a time.

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