Homemade Samosa and Spring Roll Wrappers – No Store-Bought Needed!

👩‍🍳 Instructions

1. In a large mixing bowl, combine flour, salt, and sugar (if using).
2. Gradually add the water while whisking continuously until a smooth, lump-free batter forms. It should be slightly thinner than pancake batter.
3. Heat a non-stick pan over medium heat. Lightly grease the surface with a small amount of oil using a brush or paper towel.
4. Pour a small ladle of batter into the pan and quickly swirl or spread it into a thin, even circle.
5. Cook for about 30 seconds to 1 minute, just until the surface dries and the edges start to lift. Do not flip.
6. Gently lift the wrapper from the pan and transfer it to a plate. Cover with a damp cloth to keep it soft.
7. Repeat with remaining batter, stirring occasionally to maintain consistency.
8. Allow all wraps to cool completely before using to roll your favorite samosas or spring rolls.

🧊 Storage Tips

• Refrigerate: Place cooled wraps between sheets of parchment paper and store in an airtight container for up to 3 days.
• Freeze: Stack with parchment in between, seal in a freezer-safe bag, and freeze for up to 1 month. Thaw at room temperature before using.

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📌 Helpful Tips:

• Stir the batter between each wrap to maintain smoothness.
• For super-thin wraps, use a silicone brush to spread the batter quickly across the pan.
• These wraps work well for fried or baked samosas and spring rolls!