Martin Yan - SPRING ROLLS WRAPPER

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

SPRING ROLLS WRAPPER

Spring roll wrappers are simply made of wheat flour and water. The thin batter is poured and steamed to form a paper-thin pancake. Don't confuse these wrappers with egg roll wrappers that are used to make the Chinese-American favorite Egg Roll. When deep-fried, spring roll wrappers become crisp and smooth with a light texture. Although spring roll wrappers and egg roll wrappers are used in similar ways, they are not the same and are not always interchangeable.

Fill wrappers with leftover vegetables and meats and deep-fry. Serve with a variety of different dipping sauces, such as soy sauce, Chinese hot mustard, or Worcestershire sauce.

Square and round spring roll wrappers are available in plastic packages. Store the wrappers in a tightly sealed plastic bag in the refrigerator for up to a week or freeze for up to several months. Defrost frozen wrappers in the bag to retain their moisture. When working with the wrappers, take out only a few at a time and cover the rest with a damp cloth to prevent them from drying.