Soft Spring Roll Wrappers (Soft Spring Roll Wrappers)

Ingredients:

120g (1 cup) maida (or plain) flour
3 tbsp cornflour (cornstarch)
½ tsp sea salt
2 tbsp oil
Warm water to bind the dough
Extra flour and oil, as needed

Method:

Sift the flour, cornflour and salt into a bowl. Add enough warm water to bring the ingredients together as a soft dough.

Once the dough is formed, add 2 tbsp of the oil and massage into the surface of the dough. Set the dough aside for 30 minutes to rest.

After 30 minutes, divide the dough into 6 equal pieces. Working with each ball of dough at a time, roll out on a lightly greased work surface into a circle about 10cm (4 in) in diameter. Brush the tops with an even layer of oil then sprinkle over some flour.

Working with two discs at a time, put one disc on top of the other so that the oiled and floured surfaces are in the middle. Pat the discs down to join them then slip between two sheets of plastic and roll out to about 3x the original size.

Heat a non-stick frying pan over medium heat. Add the rolled-out dough and cook for about 8-10 seconds per side. You only want to very lightly cook the surfaces. Once done transfer to a cold plate as you prepare the next piece of dough.

Once cooled trim the ends to form a square then carefully separate the two sheets of dough so that each circle yields two wrappers. Once complete you will have 6 wrappers ready for use.

These wrappers are ready to use directly and don’t require further cooking, though they can be deep fried. You can also roll them up and dip then in a sauce or curry as you would rotis.