Spring Roll Wrappers

Recipe View In a medium bowl, sift the bread flour to ensure a light and airy texture. Create a well in the center. (2 minutes)

Recipe View Pour the beaten egg and cold water into the well. Using a wooden spoon, gently combine the wet and dry ingredients, gradually working from the center outwards until a smooth dough begins to form. If the dough appears too dry, add ice water, a teaspoon at a time, until it comes together. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes elastic and pliable. The dough should be smooth and hold its shape well. (10 minutes)

Recipe View Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is crucial for developing the dough's elasticity, making it easier to roll thinly. (4 hours or overnight)

Recipe View Once chilled, remove the dough from the refrigerator and let it rest at room temperature for about 15-20 minutes to relax the gluten. (20 minutes)

Recipe View Lightly flour a clean work surface. Roll the dough into a 14x14 inch square as evenly as possible. Use a sharp knife or pizza cutter to cut the square into 12 equal smaller squares. (15 minutes)

Recipe View One at a time, roll each square into a very thin 6x6 inch square. Aim for a delicate, almost translucent thickness. Keep the rolled wrappers covered with plastic wrap to prevent them from drying out. (20 minutes)

Recipe View Stack the wrappers between layers of plastic wrap and refrigerate until ready to use. They are best used within 24 hours. (5 minutes)