© Denzil Green
Spring Roll Wrappers are very thin food wraps. Made with wheat flour, they are used to make fried Spring Rolls with.
They are thicker than Rice Paper Wrappers, thinner than Egg Roll Wrappers.
They are usually sold in sheets, frozen or dried. The frozen ones are usually made in south-east Asia, and shipped already packaged and frozen straight to your supermarket freezer. They are so surprisingly inexpensive (about $1.50 US for 20, 2013 prices) that you wouldn’t be tempted to make them yourself.
Note that Spring Rolls can also be made from Rice Paper Wrappers.
They need cooking in some form.
The frozen ones thaw very quickly; and are surprisingly “tough.” That is, they look very delicate but as you begin to pull each sheet apart, it becomes quickly apparent how strong and resistant to tearing each sheet is.
They don’t dry out superfast, but they will dry out eventually on you (in an hour or so) so don’t have them exposed to air any longer than you have to. They’ll dry out very fast in hot sunshine.
Phyllo Pastry, but it’s more brittle and harder to work with.
Spring roll wrappers can be great pastry solutions for people watching their weight: depending on the brand, they can be as low as 1 Weight Watchers PointsPlus® per sheet.
Some brands can be, though, surprisingly high in sodium.
Refrigerate for two days or freeze for up to 3 weeks.