Is there an alternative wrap for spring rolls other than rice paper?

I've been making spring rolls (the deep-fried variety) for some time now, and they are really good, but I've noticed some Asian restaurants use something else for wrapping them than the generic, translucent 'rice paper' I get at the store. Theirs are often smoother, yellowish and opaque, like in this photo from Wikipedia. A new book on Thai cuisine I got just recently also has them looking like that in the pohotos and it mentions some mysterious "spring roll wads" which I've yet to come across in any store in my country. Anyways, what is it exactly, can I make some of my own and if so, how?

EDIT: Also, does the preparation of the rolls differ any when using an alternative wrapper, or can I just deep-fry them just the same?

asian-cuisine

Best Answer

The non-rice paper rolls are probably made with wheat flour instead of rice flour, so they should be just as sturdy and stand up to deep frying as well or better than rice paper, which has always been fairly delicate and hard to work with in my limited experience.

Here is an image of flour egg roll wrappers in their uncooked state: enter image description here

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What can I use instead of spring roll wrappers?

Substitute for Spring Roll Wrapperegg roll wrapper, phyllo dough, or make your own, see recipes in recipes section.

How do you store spring rolls without plastic wrap?

I will be storing them overnight in the fridge with a damp dish towel covering them. I discovered it helps a bit to rub a little Olive oil on the platter to keep the rolls from sticking. Also, it helps to keep them from touching one another while being stored, as they tend to want to tear when being pulled apart.

What can I replace egg roll wrappers with?

Substitutes: waxed paper (This is a lot cheaper, but it's more likely to stick to gooey baked goods. Try greasing the waxed paper before using.) OR rice paper (as a baking pan liner) OR aluminum foil (Works well for cooking en papillote.

Will spring rolls stick to wax paper?

Place on a plate (lined with parchment paper or wax paper to prevent sticking) and repeat for each spring roll. It may help to dry off your rolling surface between assembling each roll. (Try not to let the spring rolls touch, as they will tend to stick together).

11 Recipes Using Rice Paper WAY BEYOND Spring Rolls (part 2)

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Answer 2

I usually prepare my spring roll warps fresh.
Use
2 cups of multipurpose flour (maida)
a pinch of salt
one egg
some water

Mix the above ingredients well to make a soft dough.
Let the dough rest for about 30 mins.
Make small balls of the dough and then roll them out into thin wraps.
Roast these wraps on a hot pan till very slightly brown.
Now you can use these wraps for your spring rolls and deep fry them.
These wraps get really crispy on deep frying.
You can also store these wraps in the refrigerator freezer and whenever you wish to use them first roast them slightly and then use. They stay good in the freezer for 8-10 days.

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