To make spring roll wrappers, mix one cup of cornflour, refined flour and salt to taste in a mixing bowl.
Add two cups of water and whisk thoroughly. Strain the batter and set aside for fifteen minutes.
Adjust the consistency of the batter by adding a little water if required. Heat an eight-inch non-stick frying pan, brush with a little oil and pour a ladleful of batter into it.
Swirl to coat the bottom of the pan and pour the excess batter back into the bowl.
Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion.
Cool and sprinkle with a little cornflour.
Repeat the process to make eight to ten wrappers.
Paste
Mix one tablespoon of cornflour and two tablespoons of water to make a paste.
Use this paste for sealing the ends.
Add two cups of water and whisk thoroughly. Strain the batter and set aside for fifteen minutes.
Adjust the consistency of the batter by adding a little water if required. Heat an eight-inch non-stick frying pan, brush with a little oil and pour a ladleful of batter into it.
Swirl to coat the bottom of the pan and pour the excess batter back into the bowl.
Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion.
Cool and sprinkle with a little cornflour.
Repeat the process to make eight to ten wrappers.
Paste
Mix one tablespoon of cornflour and two tablespoons of water to make a paste.
Use this paste for sealing the ends.
