spring roll wrappers

In Pakistan, home cooks have varied takes on samosa fillings — this one combines spiced ground chicken with cilantro and green chiles for freshness — but most agree on store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime. 

Qeema Samosas (Chicken Samosas)

canola oil

ginger paste ginger

garlic paste garlic

yellow onions, finely chopped

cumin seeds, toasted

red chile

coriander powder

turmeric powder

chicken

fine sea salt

white vinegar

garam masala

cilantro

spring roll wrappers (8 inches square; see Tip)

all-purpose flour

Canola oil,

Mint Chutney,

Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.

Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes

Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle. 

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2⅔ inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that’s the consistency of craft glue. 

Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.

To fry the samosas, fill a frying pan with oil to a depth of ½ inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about ¼ inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

Serve hot or warm with the mint chutney for dipping.

Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time. 

Aloo Samosas (Potato Samosas)

russet potatoes (1 pound)

salt

cumin seeds

coriander seeds

coriander powder (optional)

cumin powder (optional)

peas

Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.

Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and ½ teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 ⅔-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue. 

Keema Samosas (Chicken Samosas)

Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.

Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that’s the consistency of craft glue.

To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

&nbsp;Lumpia wrappers are  also referred to as Popiah and more generally as spring roll wrappers are thin paper-like skins. They are soft and light textured but they are strong enough to wrap and hold your fillings without breaking apart.

Lumpia Wrappers (Spring Roll Wrappers)

Cups Flour

Tbsp cornflour

Salt

Cup Water

Mix the Flour, cornflour, and Salt together in a large bowl

Gradually add the water while mixing simultaneously until a soft and viscous batter is formed, now work the batter by lifting it and slamming it on the bowl

After doing this for some minutes you will see the dough hold in a rope when you lift it (please see video above for this). At this point, the batter is well done.

Cover it up and leave it to rest in the fridge until it's really cold or better still leave it overnight.

The next day the Batter would have hardened up. Now work it a little bit just to be able to hold it in the cup of your hand - Please refer to the video.

Now preheat your pan on a medium to low heat for about 2 to 4 minutes (the amount of time for heating your pan is dependent on the thickness of your pan) and smear the dough in a fast circular motion on the heated pan.

After a couple of seconds, the edge of the wrap will start to curl up, carefully lift the wrap by the curled edge to lift the wrap off the pan.

Place the wraps in a bowl and cover it with a damp towel to prevent it from drying up.

You can store the wraps in a plastic bag and store in the fridge for a couple of days or freeze for a couple of months. Enjoy!

I got quite a number of requests to make these spring roll wraps ever since I made the spring roll recipe and here is the video for you all I hope you enjoy it.

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How To Make Popiah/Spring Roll Wrappers/Skin

This Balinese appetiser is small in size but big on flavour, thanks to the liberal use of spices.

Lumpia (Spring rolls)

peanut oil

garlic cloves, finely chopped

tsp finely grated fresh ginger

chicken mince

green prawn meat, finely chopped

(1 1/2 cups) finely shredded savoy cabbage

(2/3 cup) bean sprouts,

soy sauce

White pepper

(215 x 215mm) frozen spring roll wrappers, just thawed

Peanut oil, extra, to deep-fry

Sweet and sour sauce (or chilli sauce), to serve

It's so easy to make these yummy vegie and noodle rolls. And they're low-fat, too! All they need is a dunk in your favourite sauce

Baked mini spring rolls

dried rice vermicelli noodles

(1/2 cup) finely chopped green cabbage

peeled,

celery stick, ends trimmed, finely chopped

shallots, ends trimmed, thinly sliced

garlic cloves, crushed

shaved ham, finely chopped

pkt frozen spring roll wrappers, thawed

Olive oil spray

Tomato

These wonderful oven-baked snacks are fun to make and a treat to eat!

Chicken and vegetable spring rolls

Chinese cabbage (wombok), shredded (see note)

carrot, peeled, grated

zucchini, grated

green onions, thinly sliced

tasty cheese

egg, lightly beaten

(250 grams) frozen spring roll wrappers, thawed

olive oil cooking spray

sweet and sour dipping sauce,

Next time you're craving takeaway Chinese, look no further than your own kitchen.

Spring rolls

rice vermicelli noodles

sunflower oil, plus extra to deep-fry

ginger

carrot,

(120 grams) shredded Chinese cabbage (wombok)

shiitake mushrooms, sliced

oyster sauce

soy sauce and rice vinegar

caster sugar

(80 grams) bean sprouts, ends trimmed

coriander leaves

spring onions, thinly sliced

cornflour

x 20cm square frozen spring roll wrappers, thawed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.

Lumpia Shanghai

yellow onion, finely minced (about 1 1/2 cups)

celery stalk, finely minced (about 1/2 cup)

garlic cloves, finely minced

eggs egg

fish sauce

pork

beef

black pepper

(8-by-8-inch) lumpia

Canola oil

Banana ketchup,

Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.

Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there’s no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.

In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)

Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.

Mushroom Spring Rolls in Lettuce Cups

sambal oelek chili sauce (sold at Asian groceries)

honey

lemon juice

rice wine vinegar

butter,

garlic

oyster

shiitake mushrooms, stemmed, sliced 1/2-inch thick

green Thai chili

lemon

ginger (preferably use a Microplane)

chervil, tarragon

egg yolk, beaten

vegetable oil,

white pepper, optional

Boston lettuce

To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.

To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.

Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.

In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time.

Vegetarian spring rolls

tbsp groundnut oil

tsp grated, peeled fresh root ginger

grams/3½oz fresh shiitake mushrooms

grams/3½oz tinned bamboo shoots,

grams/1¾oz tinned water chestnuts, drained, sliced into small strips

tbsp low-sodium, light soy sauce

tbsp Chinese five-spice powder

75 grams/2¾oz beansprouts, must be very fresh

spring onions, sliced lengthways

carrot, peeled,

oyster sauce or vegetarian oyster sauce

sesame oil

sea salt

white pepper

spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)

egg,

peanut oil, for deep-frying

Thai sweet chilli sauce, to serve

These deep-fried pastries, which are known as “doigts de fatima” in French, are named after the prophet Muhammad’s daughter and her delicate fingers. They are commonly eaten to break the fast during Ramadan, but are also enjoyed year round, especially at weddings. While this particular recipe is Tunisian, many North African and Middle Eastern countries have their own versions. They are typically made with thin, delicate malsouka pastry sheets, but spring roll wrappers are used here instead. The fillings are wide-ranging (you may find versions with tuna, shrimp, ground beef or vegetables) and flexible: Feel free to omit the chicken in this recipe for a tasty vegetarian snack.

Fatima’s Fingers (Tunisian Egg Rolls)

olive oil

boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes

yellow onion,

garlic clove,

ras el hanout

turmeric

potatoes

eggs

mozzarella

parsley

square spring roll wrappers

egg, beaten for egg wash

vegetable or canola oil, for frying

lemon,

Bring a pot of water to a boil over high heat. Meanwhile, prepare the filling: Heat the olive oil in a large skillet over medium-high. Add the chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic and sauté until the onion is translucent, about 2 to 3 minutes.

Add the ras el hanout, turmeric, salt and pepper to the pan and cook, stirring occasionally, for another 2 minutes. Transfer mixture to a large bowl and set aside to cool.

Once the water comes to a boil, add the potatoes and cook until tender, 5 to 10 minutes. Using a slotted spoon, transfer potatoes to another bowl to cool. Let the water continue to boil.

Prepare the hard-boiled egg: Add 1 egg to the boiling water, reduce the heat to medium and let it cook for 10 minutes. Remove the hard-boiled egg from the water and let cool. Peel the egg and chop it into small pieces.

To the chicken mixture in the large bowl, add the cooled potatoes, chopped egg, mozzarella, parsley and the remaining 1 uncooked egg. Stir to combine the filling.

Prepare the rolls: Working with one at a time, place one spring roll wrapper on a flat surface. Add a scant 1/4 cup of the chicken filling in the wrapper in one corner, arranging the filling a 4- to 5-inch log. Starting from the same corner, roll the wrapper twice around the filling. Fold in the sides and continue rolling toward the furthest corner. Brush egg wash on the last corner to seal, then roll until the parcel is fully sealed and forms a tight cylinder.

Add the vegetable oil to a medium saucepan and heat over medium-high until the oil reaches about 350 degrees. Working in batches, add about 3 rolls to the oil and cook, rotating frequently until golden brown and cooked through, 4 to 5 minutes. (If you prefer to avoid deep frying, you can bake the rolls on a rack-lined sheet pan at 375 degrees until golden brown, about 25 minutes, turning them halfway through.) Place cooked rolls on a paper towel for a few minutes to absorb oil before transferring to a serving platter. Serve warm with fresh lemon wedges to squeeze on top.

Dynamite Lumpia will give you an explosion of cheesy, spicy, and crunchy goodness in every bite. These quick, easy, and budget-friendly appetizers made using only 3 ingredients are a blast!

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Top Tags

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Top 16 spring roll wrappers recipes from across the web

The most viewed spring roll wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Qeema Samosas (Chicken Samosas)

Aloo Samosas (Potato Samosas)

Keema Samosas (Chicken Samosas)

Lumpia Wrappers (Spring Roll Wrappe...

Lumpia (Spring rolls)

Baked mini spring rolls

Chicken and vegetable spring rolls

Spring rolls

Lumpia Shanghai

Mushroom Spring Rolls in Lettuce Cu...

Vegetarian spring rolls

Fatima’s Fingers (Tunisian Egg Roll...

Dynamite Lumpia Recipe

Homemade Fresh Spring Roll Wrappers

Pork spring rolls in lettuce leaves

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The most viewed spring roll wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine