Sunday, 19 January 2014

How to make springroll and samosa pastry wrappers

Springroll wrap is a pastry used in making the popular springroll snack which is quite popular during parties, ceremonies,birthdays, meetings e.t.c. Contrary to stories you might have heard about making springroll pastry wraps, the pastry is one of the easiest to make. One of the biggest misconceptions about this is it cannot be prepared at home or it's difficult to prepare but that is so untrue. Today, i'd be teaching you how to make this easy pastry right in your homes from scratch. This pastry also doubles as the pastry used in making samosas. This means apart from the first method i gave HERE, you can also use this pastry for your samosas (Thanks to my anonymous kenyan reader for the lovely tips ;))


•Prep time: 15 minutes
•Cook time: 30 minutes
•Total time: 45minutes

Utensils needed

• A Non-stick frying pan
• A Pastry brush
• A Paper towel
• A damp cloth or Aluminium foil
• A kitchen shear/ Sharp knife / Pizza cutter


Ingredients:::
• 1 cup Corn Starch (Cornflour) 
• 1/2 tsp. Salt 
• ¾ Cup Water
• 2 tbsp.Vegetable oil


Directions:::

Step 1: Sieve the Corn flour, all purpose flour, Salt into a small bowl and mix together to incorporate

Step 2: Add water while stirring constantly to make a smooth runny paste

Step 3: In a small container, mix a little vegetable oil with water. Place the non-stick pan on the burner and reduce the temperature to the lowest. At "NO POINT" should you increase the temperature.

Step 4: With a paper towel, Rub a little vegetable oil and water mixture all around the surface of the pan. Lightly brush the runny paste over the pan. Keep dipping and brushing quickly till you are sure every part within has been coated evenly but thinly.

Step 6: Leave for some seconds till you see the pastry film forming a solid film. Remove from the pan and place on a plate covered with a clean damp towel or Foil. This is to prevent it from drying out

Step 7:
Clean the pan with a paper towel and repeat the procedure till the whole batter is used up.

Step 8: Cut the pastry wraps into perfect squares with a kitchen shear, knife, or any sharp utensil

Step 9: This can now be used for springrolls or samosa. For samosa, all you have to do is to divide the cutout square into two to form a triangle which your filling would be put in. The prepared samosa & spring roll wrappers can be kept refrigerated till you are about to use.

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73 comments:

  1. Anonymous12:48 pm

    Dobby tnx for this buh pls what quantity of water did u use and is corn flour the same one used for corn meal?.

    ReplyDelete
    Replies
    1. Hi Anon,
      you could use about ¾ Cup of Water or more if needed, just to get a spreadable consistency. Cornflour also called corn starch (smooth like powder and pure white) is different from cornmeal (coarse and yellow or pale white). cornmeal is "whole ground corn" while cornstarch is the processed "starch" gotten from the kernel of the corn.

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  2. Very useful post dear, thanks for sharing wonderful information.

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    Replies
    1. you are welcome nandoos kitchen. thanks for stopping by :)

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  3. Kenyan Reader7:47 pm

    She is still here!!! Thanks for the shout out you nailed it! And thanks to you I make some Nigerian dishes at home as well like Jollof rice that is my new specialty:) You are awesome!

    ReplyDelete
    Replies
    1. yayy!!!..lol! Thank you too for the tips dear, You definitely inspired this post ;). I'm glad you now like jollof rice too. Glad to have you here Kenyan reader :D.

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  4. Thanks for shaing....hope the wrappers don't stick together.

    ReplyDelete
    Replies
    1. You are welcome atinuke. If done well it wouldn't stick.

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  5. Anonymous1:35 pm

    Thanks dobby 4 dis post.CLAIRE

    ReplyDelete
    Replies
    1. You are welcome claire :)

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  6. Eloho4:30 pm

    Never seen a recipe for spring rolls/ samosa wrappers like dis one. Will try it out n give u feedback. Thk u

    ReplyDelete
    Replies
    1. Thanks eloho. Do let us know how it goes k :)

      Delete
  7. Anonymous4:11 pm

    Thanks 4 d recipe but is it a must to use the corn flour together wt the all purpose flour? Where can I get the cornflour

    ReplyDelete
    Replies
    1. Hi Anon!
      yes it is a must to use cornflour together with all purpose flour. Cornflour helps in giving that Smooth see through effect & feel the springroll pastry usually has. you could get cornflour (also known as corn starch) from baking/cake ingredients vendors near you.

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  8. juliet7:41 am

    Helo dobby,tanks for d tips.I tried d recipe u gave,buh d wrapper was breaking wen I tried to put my fillings,pls tell me wat I did wrong dat caused d breaking.tanks

    ReplyDelete
    Replies
    1. hi juliet,
      When spreading the wraps on the pan with the brush, make sure every part of it is adequately covered. Keep applying the runny mixture while the pan heats up on the burner till you achieve that. Also, reduce the amount of filling you add before rolling to prevent breakage. Hope this helps.

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    2. Anonymous11:21 am

      I also noticed that it helps of your filling is cold when you wrap your samoosas.

      Delete
  9. Anonymous5:58 am

    Tanks, and welldone wit ds good work,

    ReplyDelete
  10. Anonymous6:14 pm

    Hi, is dat the only way to achive d spring roll and samosa wrapper.I

    ReplyDelete
  11. Thanks for this post. Is it OK to use spring roll wrappers for Samoa for an event? How long can u store the wrappers?

    ReplyDelete
    Replies
    1. Yes you can. If its well refrigerated you can store for up to a week.

      Delete
  12. MAI-SAHYI11:05 pm

    pls help me am a strong nigerian and also a man pls what is the local name for corn flower

    ReplyDelete
    Replies
    1. Anonymous6:35 am

      Corn starch mostly

      Delete
    2. Anonymous1:11 am

      uh I dot think it's called corn starch for you or corn flour uh I think the local name is maize something or Masara gari any thing making sense? Maybe?

      Delete
  13. Anonymous5:51 am

    thanx dooby are u able to put the pastry in the overn afterwards?

    ReplyDelete
    Replies
    1. In the oven? No you are not. The pastry is supposed to be used in putting the filling and then deep fried.

      Delete
  14. Anonymous11:25 am

    thanks dobbby, u really did a great help

    ReplyDelete
    Replies
    1. you're welcome anon.

      Delete
  15. Anonymous1:14 am

    Hi Dobby, I use this method for samosas but I usually add one egg and no corn starch. It still comes out right though I struggle with the wrappers because they are usually sticky. I sure will try this out. Well done.

    ReplyDelete
  16. Thanks for the tips,no need to buy springroll in the market,:-) very nice dough,hope you can share more tips of us more power madam :-)

    ReplyDelete
  17. THANKS for sharing your wonderful dough dobby,hope you can share more tips of us :-) more.power dobby God bless :-)

    ReplyDelete
    Replies
    1. you are welcome RR CADAYONA

      Delete
  18. Anonymous9:50 am

    I am delighted, Tnz and keep up d good work u ar doing by sharing ur ideas, God bless u.

    ReplyDelete
  19. Anonymous7:53 am

    Brilliant! Thank you so much.

    ReplyDelete
    Replies
    1. you're welcome anon.

      Delete
  20. I never new that making this dish would be so easy. Thanks for sharing it.

    ReplyDelete
    Replies
    1. you're welcome Anusia.

      Delete
  21. Anonymous6:01 pm

    This is wonderful. i ll try it and give u feedback. Femi

    ReplyDelete
    Replies
    1. That'd be great femi :)

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  22. swati7:55 pm

    I tried making the sheets but my spring rolls were like papad when i fried them. What could be the reason and also want to know how thin should the sheet? My sheets were very thin

    ReplyDelete
    Replies
    1. The sheets are supposed to be very thin. The thinner the better as long as it doesn't break.

      Delete
  23. Cheryl-Anne1:01 am

    Can I use Canola oil instead of Vegetable oil? I am on a mission to try and make Samosas. I am craving them so badly and figured either I will nail it or crash and burn. Lol

    ReplyDelete
  24. dobby thanks for d tips,i'll try it out and give u feedback

    ReplyDelete
    Replies
    1. You're welcome Temitayo.

      Delete
  25. Sholsy11:14 am

    I tried this, trust me it worked out just fine... Collected a job on it, though the process is stressful bt works out great.. BT my problem is I make it too thick so it usually ends up fat.....bt I will work on that.. Thanks @dobbysignature

    ReplyDelete
    Replies
    1. Thanks for the feedback Sholsy :)

      Delete
  26. Hi Dobby, I made my springroll today without the cornstarch, I used the other ingredients and it came out well. I added a little sugar because I didn't like the plain taste of the skin.

    ReplyDelete
    Replies
    1. Glad it turned out fine Bigeye. Thanks for the feedback.

      Delete
  27. Anonymous12:51 am

    I used this recipe but its always breaking when folding even after reducing the quantity of my refills, pls where did I miss out

    ReplyDelete
    Replies
    1. Anonymous11:59 pm

      You probably made the wraps thick

      Delete
  28. I always love your food recipe Dobby :) your recipe is simply inspiring and fabulous. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're welcome sargento :)

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    2. You're welcome sargento :)

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    3. Thanks sargento

      Delete
  29. Hi Dobby, i just wanted to ask if I can use a cooking spray instead of the vegetable oil and water mixture.

    ReplyDelete
  30. Hi dobby, I tried making this, but it was breaking and sticking on the pan. Pls wat do u think caused it?

    ReplyDelete
    Replies
    1. For it to turn out perfect, the pan should be non-stick.

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  31. How long should the pastry be left on the burner?

    ReplyDelete
    Replies
    1. Depending on the heat, 30secs to 45secs.

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  32. Anonymous1:05 pm

    I have been following your blog for about 2 years now and I have learnt a lot from it. You are doing a great job. Lovely illustrations and directions. This is the first comment am making. Been feeling so bad for learning so much and not giving a feedback. Keep up the good work.

    ReplyDelete
  33. M. a. a. g1:38 pm

    I have been following your blog for about 2 years now and I have learnt a lot from it. You are doing a great job. Lovely illustrations and directions. This is the first comment am making. Been feeling so bad for learning so much and not giving a feedback. Keep up the good work.

    ReplyDelete
    Replies
    1. Thank you M.a.a.g. Glad to have you here :)

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  34. What is the recip of samosas filling

    ReplyDelete
    Replies
    1. Hi Hommy, just click the "How to make samosa" link above.

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  35. i tried making samosa n spring rolls using your recipe and it turned out great. my hubby and brother even said it tasted better that the ones they've had at parties. but my issue is with making the wraps... soo time consuming. please do you know where i can get ready made wraps in lagos? thanks

    ReplyDelete
    Replies
    1. yeah i can imagine. You could check shoprite.

      Delete

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