Tulo

Pancake Roll Wrappers Recipe

Resting the batter lets the flour fully hydrate so the wrappers stretch thin without tearing, and cooking each one only until the surface turns matte and the edges lift keeps them soft and pliable instead of crisp, which is exactly what you need before rolling and frying.

Prep
25 min
Cook
25 min
Total
50 min
Servings
16

Ingredients

Servings16
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 large large eggs
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil, plus more for the pan

Nutrition per serving

Calories
77
Protein
2g
Carbs
13g
Fat
2g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, whisk together the flour, cornstarch, and salt.
  2. 2Add the eggs and whisk into a thick paste, then whisk in the water a third at a time, beating out any lumps after each addition, until the batter is thin, like heavy cream.
  3. 3Strain the batter through a fine sieve to catch any stray lumps, then whisk in 1 tablespoon of oil. Cover and let it rest at room temperature for 20 minutes.
  4. 4Heat an 8-inch nonstick skillet or crepe pan over medium-low heat. Wipe the surface lightly with an oiled paper towel.
  5. 5Whisk the batter again, then ladle in a scant 1/4 cup. Immediately tilt and swirl the pan so the batter spreads into a thin, even round covering the base; pour any excess back into the bowl.
  6. 6Cook undisturbed for 45-75 seconds, until the surface looks matte and dry and the edges begin to lift and curl away from the pan. Do not flip, and don't let it brown or crisp.
  7. 7Slide a thin spatula under the edge and peel the wrapper off the pan in one piece. Lay it flat on a plate or tray.
  8. 8Wipe the pan and re-oil lightly, then repeat with the remaining batter, stacking finished wrappers between sheets of parchment or wax paper so they don't stick together. Whisk the batter briefly before each new ladleful, since the flour settles.
  9. 9Use the wrappers right away for rolling and filling, or stack, wrap tightly, and refrigerate or freeze for later.

Tips & variations

  • If wrappers tear when you try to peel them off the pan, the batter is too thick; thin it with a tablespoon of water at a time until it swirls easily.
  • Keep finished wrappers covered with a damp kitchen towel while you fill them so the edges don't dry out and crack before rolling.
  • For wrappers sturdy enough to hold up through deep-frying without splitting, add one extra egg to the batter for a bit more structure.
  • Leftover batter keeps in the fridge for up to 2 days; it thickens as it sits, so whisk in a splash of water before using it again.

Storage & reheating

Stack cooled wrappers between sheets of parchment or wax paper, wrap the whole stack tightly in plastic, and refrigerate for up to 3 days or freeze for up to 2 months. Thaw a frozen stack completely at room temperature before separating the wrappers; peeling them apart while still frozen tears them. There's no reheating step since they're used raw for rolling, then fried or baked after filling.

Tips from the Tulo kitchen

  • A crepe pan or nonstick skillet with slightly sloped sides makes swirling the batter into a thin, even round noticeably easier than a straight-sided pan.
  • The batter separates as it sits between wrappers, so give it a quick whisk every 2 to 3 wrappers to keep the consistency even.

FAQ

What's the difference between pancake roll wrappers and spring roll wrappers?

Pancake roll wrappers are a thicker, egg-based batter cooked into a soft crepe, the style used for British Chinese takeaway pancake rolls. Spring roll wrappers are typically paper-thin wheat-starch dough sheets, which fry up more delicately and shatter rather than staying soft.

Can I make these without eggs?

Yes. Omit the eggs and add an extra 2 tablespoons of flour plus 2 tablespoons of water to keep the batter cohesive. The wrappers will be slightly less elastic but still hold together fine for rolling and frying.

Why do my wrappers keep tearing?

This is almost always the batter being too thick or the pan being too hot, which lets the wrapper start to crisp before it can be peeled cleanly. Thin the batter with a little more water and drop the heat slightly.

Can I fill and fry the rolls right after making the wrappers?

Yes. Roll the fillings while the wrappers are still warm and pliable, seal the edges with a dab of batter or beaten egg, and either fry immediately or freeze the rolled, uncooked parcels for later.

More recipes