Homemade spring roll wrappers

Preparation – 10 minutes + waiting time

Sift together the flour, cornflour and salt. Mix the egg with a little water, then gradually add it to the flour mixture with the rest of the water.

Mix with a whisk, or with a stand mixer, to a smooth batter. The batter should be quite runny.

Leave it covered in the fridge for at least half an hour, but it's best to leave it overnight if you can.

Making the spring roll wrappers – 20 minutes

Stir the batter with a whisk, until it's smooth again. Heat a non-stick frying pan over a medium-high heat. Use kitchen paper to rub the surface with a little neutral oil. Spread a thin layer of batter over the surface of the pan, making sure it is not too thick (but not too thin either).

You can tip any excess batter back into the bowl, if needed. This way you are guaranteed to achieve a thin and even layer.

Fry on both sides; the sheets do not need to colour. Place them on a plate or on a wire rack to cool. Repeat for the remaining batter, stacking the wrappers only when they have cooled completely.

You can use these wrappers to make chicken and ham spring rolls, for example, but you can fill them to your personal taste. Enjoy your meal!