Egg roll wrappers, also known as spring roll wrappers or lumpia wrappers, are paper-thin sheets used to make delicious fried egg rolls and spring rolls. But what exactly are these wrappers made of? The main ingredients in egg roll wrappers are flour, water, and sometimes eggs.
Flour
Flour is the main ingredient used to make egg roll wrappers. Specific types of flour are used to achieve the unique texture of the wrappers.
Most egg roll wrappers are made with wheat flour. Typically, a combination of all-purpose flour and bread flour is used. The higher gluten content in bread flour gives the wrappers their stretchy, chewy texture. Using all all-purpose flour can result in wrappers that are too brittle and prone to cracking.
Some egg roll wrapper recipes also incorporate cake flour or cornstarch. Cake flour has a lower protein content, which contributes to the tender, delicate texture in the wrappers. Cornstarch adds structure and helps prevent the wrappers from sticking together.
For gluten-free egg roll wrappers, rice flour, tapioca flour, or potato starch are used instead of wheat flour. These gluten-free flours can replicate the stretch and chew of wheat flour wrappers.
Common Flour Ratios
Here are some typical flour ratios used to make egg roll wrappers:
- 2 parts bread flour : 1 part all-purpose flour
- 2 parts all-purpose flour : 1 part cake flour : 1 part cornstarch
- 1 part rice flour : 1 part tapioca flour : 1 part potato starch (for gluten-free wrappers)
Water
Water is the second main ingredient in egg roll wrappers. Water is combined with the flour to form the dough that is eventually rolled out into the thin wrappers.
The amount of water added to the dough affects the texture of the wrappers. Too much water will make the dough sticky and difficult to handle. Not enough water can make the dough dry and prone to cracking when rolled out.
Ideally, just enough water should be added to bring the dough together into a smooth, pliable ball. The exact amount of water needed depends on the type of flour used and the humidity levels in the environment.
Typical Water Amounts
As a general guideline, egg roll wrapper dough is usually made with:
- 1 cup water per 2 cups of flour
- 2/3 cup water per 1 cup of flour
But the dough consistency is a better indicator for water amount than specific measurements. Adding water gradually and adjusting as needed is the best way to achieve the right dough hydration.
Eggs
Some egg roll wrapper recipes also include eggs. Eggs help add structure and richness to the dough. They also contribute to the slight glossiness and yellow tint in many egg roll wrapper varieties.
The egg is usually beaten before adding it to the dough mixture. Whole eggs, egg whites, or a combination are used. The egg helps bind the ingredients together for a smooth, elastic dough that rolls out easily.
However, eggs are optional in egg roll wrapper recipes. Many wrappers are vegan and contain no egg at all. Leavening agents like baking powder can replace some of the structure and lift that eggs provide.
Typical Egg Amounts
When included in the dough, eggs are usually added in the following quantities:
- 1 whole egg per cup of flour
- 2 egg whites per cup of flour
The egg is beaten before mixing it into the dry ingredients when making the dough.
Oil
A small amount of oil is sometimes brushed on the egg roll wrappers before filling and rolling them. This helps reduce cracking and makes the wrappers more pliable. Vegetable oil, sesame oil, or coconut oil are commonly used.
Oil can also be incorporated directly into the dough, usually 1-2 teaspoons per cup of flour. Oil adds richness and gives the wrappers a flaky texture when baked or fried.
Salt
A pinch of salt is usually added to egg roll wrapper dough. The salt enhances the flavor and also strengthens the gluten strands in the dough.
Baking Powder
Some recipes use a small amount of baking powder, around 1/2 teaspoon per cup of flour. Baking powder gives the dough a little lift and lightness. It helps make the wrappers soft and tender.
Xanthan Gum
For gluten-free egg roll wrappers, xanthan gum is often added to mimic the gluten structure. About 1/2 teaspoon per cup of gluten-free flour helps bind the dough and gives the stretchy texture.
Common Additional Ingredients
Some egg roll wrapper recipes also include small amounts of other ingredients to enhance flavor and texture:
- Sugar – 1-2 teaspoons per cup of flour helps feed yeast, adds subtle sweetness
- Non-fat dry milk powder – enhances flavor and browning
- Vinegar or lemon juice – adds tangy flavor
- Sesame oil – adds distinctive nutty aroma
Making Egg Roll Wrappers
To make egg roll wrappers at home, the ingredients are combined into a dough, allowed to rest, and then rolled out into thin sheets.
First, the dry ingredients like flour and leavening agents are whisked together. Then the wet ingredients, including water, eggs, and oil, are incorporated until a shaggy dough forms. The dough is kneaded briefly until smooth.
The dough is wrapped in plastic wrap and allowed to rest for at least 30 minutes. This gives the glutens in the flour time to relax and hydrates the dough for easier rolling.
After the rest, the dough is divided into small balls, about 1 ounce each. The balls are rolled out one at a time using a rolling pin or pasta machine. A bench scraper can be used to frequently detach the dough from the work surface as it is rolled out. The wrappers are rolled to a thickness of about 1/16 inch.
As the wrappers are rolled out, they are stacked between pieces of parchment paper or plastic wrap to prevent them from drying out. The finished stacks of wrappers can be used immediately or frozen for longer term storage.
Buying Egg Roll Wrappers
While homemade egg roll wrappers are delicious, store-bought wrappers are a convenient alternative. Look for them in the refrigerated section of Asian grocery stores and well-stocked supermarkets.
Egg roll wrappers are made from the same basic ingredients whether they are homemade or purchased. However, store-bought wrappers sometimes also include:
- Preservatives to extend shelf life
- Food coloring for bright white wrappers
- Palm oil or other oils for increased pliability
Check the packaging to see what ingredients are used. Some brands offer all-natural egg roll wrappers made with just flour, water, eggs, and salt.
Look for pliable, paper-thin wrappers that are smooth and free of holes or dry patches. Avoid wrappers that are dried out, cracked, or have uneven thickness.
How to Store Egg Roll Wrappers
Freshly made or purchased egg roll wrappers should be stored properly to maintain quality:
- Keep refrigerated at 35-40°F if using within a few days
- Freeze for longer term storage; thaw wrapped stacks in the refrigerator before using
- If not using immediately, separate layers with parchment or plastic wrap
- Wrap tightly or store in airtight bags or containers
With proper storage, fresh egg roll wrappers will last 1-2 weeks in the refrigerator or up to 6 months in the freezer.
Substitutions for Egg Roll Wrappers
In a pinch, wonton or gyoza wrappers can be substituted for egg roll wrappers. While thinner, they can be filled and rolled in the same way.
Flour tortillas can also work as an egg roll wrapper substitute. Cut tortillas into quarters and tightly roll up your filling.
For a low-carb option, thinly sliced cabbage leaves make excellent wrappers for baked egg rolls. Blanch the leaves briefly to soften them before using.
Uses for Egg Roll Wrappers
Egg roll wrappers are quite versatile in the kitchen:
- Egg rolls – stuffed with pork, shrimp, chicken, veggies
- Spring rolls – stuffed with shrimp, noodles, fresh herbs
- Summer rolls – wrapped around salad ingredients
- Taquitos – filled with chicken or beef
- Chimichangas – filled with beans, cheese, salsa
- Pot stickers – filled with pork or chicken
- Baked egg rolls – make a delicious appetizer
- Egg roll bowls – in place of wrappers for low-carb option
The wrappers make it easy to encase your favorite fillings in a delicious, crispy exterior. Let your imagination run wild with creative recipes!
Conclusion
Egg roll wrappers are essential for making delicious Chinese-style egg rolls and spring rolls. While they may look complex, egg roll wrappers have a rather simple list of ingredients: flour, water, eggs, oil, and salt primarily. The method for making the wrappers involves combining the dough ingredients, resting the dough, and rolling it out thinly. For convenience, store-bought egg roll wrappers are widely available and can be substituted for homemade. With their versatility in both sweet and savory recipes, egg roll wrappers are a pantry staple for any cook.