Homemade Spring Roll wrappers(lumpia wrappers/popiah skins) – How to make spring roll wrappers at home

With over 1 Million views on Youtube, this Homemade Spring Roll Wrapper is a must-try-

how to make spring roll wrappers, Homemade Spring Roll wrappers, Homemade lumpia wrappers, Homemade popiah skins
Homemade Spring Roll wrappers( lumpia wrappers/popiah skins)

How to make springroll wraps at home

Homemade Spring Roll wrappers/ Lumpia wrappers are usually healthier than store bought spring roll wrappers because you know what goes into it and it has no chemical preservatives

And another good thing is that it’s not so difficult to make, once you get the hang of it πŸ™‚ .

I used to be very curious about how the Asian lady at the Chinese store prepares her lumpia wrappers so strong and durable without additives, just by using simple ingredients that most of us already have in our kitchen.

After watching her for a few days and finally asking her about the recipe of her spring roll wrappers, she was very happy to give it out . She also added that it wasn’t such a big secret as many people think, all that was needed to make a good popiah skin(lumpia wrapper/ homemade spring roll wrapper) apart from the basic ingredients, was pure practice.

And I surely agree with her- and after trying and failing the first time , I can now say that I am truly enjoying making my own homemade spring roll wrappers and you can do the same by simply following my well detailed video or the steps below.

There are actually 3 methods(the smear method, the brush method and the crepe method) but the smear method is the original method used by Asians and that’s what I’ll be showing you below.

Homemade Spring Roll wrappers/sheets ingredients:-

Makes about 25+ wrappers
– About 150 ml water

– 300 grams all purpose flour

– 2 tablespoonfuls Corn Flour(corn starch) OR potato flour OR tapioca flour

– Half teaspoon salt

Homemade popiah wrappers,Homemade Spring Roll wrappers

1 . Mix all the dry ingredients together.

2 . Add the water bit by bit as you mix the batter.

Homemade Spring Roll wrappers, how to make spring roll wrappers, Homemade lumpia wrappers, Homemade popiah skins,Homemade egg Roll wrappers

Β Β Β  3 . Mix thoroughly until you get a stretchy batter. Then knead the batter by lifting it up and slamming it back on the bowl .

Homemade Spring Roll wrappers,Homemade egg Roll wrappers

Do this repeatedly until the batter is really stretchy, then cover and keep in the fridge for 2 -3 hoursΒ Β Β  4. After 2-3hours, the batter would be a bit solid but still stretchy.

Homemade Spring Roll wrappers,Homemade egg Roll wrappers

Now heat up a non-stick pan and reduce the heat to low; then scoop up the batter in your palm.

Homemade Spring Roll wrappers,Homemade egg Roll wrappers

Β Quickly Make a thin circular smear on the pan.

Homemade Spring Roll wrappers,Homemade egg Roll wrappers

Homemade Spring Roll wrappers,Homemade egg Roll wrappers

Β  5. As the sides of the sheets begin to pop up, lift it up and place on a plate and cover with a damp towel.

Homemade lumpia wrappers,Homemade popiah wrappers

Homemade egg Roll wrappers,Homemade Spring Roll wrappers

Repeat the process for the remaining batter.
6. Here you have it. Enjoy

Homemade lumpia wrappers,Homemade popiah wrappers

Notes:
– As the batter is used up, it will begin to make smaller spring roll wrappers, but by then, you already have enough for your spring rolls
– If the spring roll wrapper is too light for your liking, you can double it and use as desired.
Β 
In summary

Homemade Spring Roll wrappers( lumpia wrappers/ popiah skins), how to make spring roll wrapper

Homemade Spring Roll wrappers( lumpia wrappers/ popiah skins), how to make spring roll wrapper

Β ++click here to see how I used it for my Spring rolls++

how to make spring roll wrappers, Homemade Spring Roll wrappers, Homemade lumpia wrappers, Homemade popiah skins

Homemade Spring Roll wrappers, how to make spring roll wrappers, Homemade lumpia wrappers, Homemade popiah skinsYou might also like this recipes
* How to make Spring rolls
* Samosa recipe
* Homemade Samosa Wrappers
* Asun (grilled peppered spicy goat meat)Β 
* Gizdodo/Dodo Gizzards (Plantains&Gizzards)Β 
* Homemade Wonton Wrappers (Homemade Dumpling Wrappers / Asian Egg Roll wrappers)

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145 Comments

  1. Unknown
    August 13, 2018 / 3:56 pm

    Thanks in bundle,am grateful. Pls how long does the wrapper last?

  2. Anonymous
    April 5, 2018 / 10:10 am

    Tonia:) This has really helped me a lot thanks very much.

  3. Anonymous
    April 5, 2018 / 9:43 am

    Tonia:) This was very helpful for me thank you very much.

  4. Anonymous
    March 25, 2018 / 11:51 pm

    Tnx Nky Lily Lete, this really helped me alot.

  5. Anonymous
    January 23, 2018 / 3:10 pm

    Hi is there a way to make this to be gluten free?

  6. Jacqueline Johnson
    January 17, 2018 / 2:51 pm

    Hi, i don't have a fridge where i am, is there an alternative please?

  7. Jacqueline Johnson
    January 17, 2018 / 2:50 pm

    Hi, i don't have a fridge where i am, any other alternative??

  8. Mallorie Nakasako
    November 27, 2017 / 4:50 am

    When I smear the dough on the non stick pan like how to demonstrate in the video, the dough refused to stick on the pan. can you adress the problem for me on that one? πŸ™‚

  9. Ola Oluwatomi
    November 1, 2017 / 1:07 pm

    thanks for the recipe, but do i need to oil the pan before putting the batter.

  10. Ola Oluwatomi
    November 1, 2017 / 1:04 pm

    hello thanks for the recipe. but do i need to oil the pan before putting the batter

  11. Anonymous
    July 21, 2017 / 11:00 am

    From vera.pls how can I make d wrapper flat.and must I used a corn flour. Is normal flour required. And can't I add baking powder.eggs.and milk.pls reply.thanks

  12. Unknown
    October 19, 2016 / 8:40 am

    Tanx ma for the recipe

    • Nky Lily Lete
      November 22, 2016 / 9:16 pm

      You're welcome

  13. Anonymous
    June 13, 2016 / 6:09 pm

    Hello, please can u give an approximate proportional measurement of flour to water to make the wrappers? Eg, 2parts flour to 1 part water,

  14. Pearl Josephs
    May 16, 2016 / 4:19 pm

    Thanks nky

    • Nky Lily Lete
      November 22, 2016 / 9:15 pm

      You're welcome hun

  15. Pearl Ehigimetor
    May 14, 2016 / 7:47 pm

    Hi nky, is the spring roll wrapper eatable? How about using samosa dough? Great job here

    • Nky Lily Lete
      November 22, 2016 / 9:13 pm

      Thanks Pearl .Of course it is eatable, and you can use samosa dough if you want to.

  16. Tabitha Dorcas
    March 6, 2016 / 11:57 pm

    Hello, Nky. Thanks for the good work. So I learned how to maake spring rolls else where. But then I realized I couldn't make the wraps the way I was thought. So I surfed the net and saw. You post and blog. And then I loved how you got your wrap Done easily. I tried out your pattern today, but then I added butter. Don't know if the butter. Was the reason why it didn't come out well. So I had to switch to rolling with a rolling pin to make it flat. Pls was the butter the reason why it was breaking and wouldn't come out as yours? Thanks I look forward to your reply.

    • Nky Lily Lete
      November 22, 2016 / 9:12 pm

      Probably. Why not try using the recipe as it is, with no ingredients substitutions, I'm sure u will get it right if u do it that way.

  17. Anonymous
    October 8, 2015 / 9:36 pm

    Thanks for this recipe, just came across ur site, pls how do I preserve d wrappers

  18. Anonymous
    September 14, 2015 / 2:32 pm

    Thanks for the recipe, will surely try it for my inlaws. God bless you.

    • Nky Lily Lete
      November 22, 2016 / 9:05 pm

      u too πŸ™‚

  19. Anonymous
    August 23, 2015 / 4:59 am

    I can't hear what you are saying

    • Nky Lily Lete
      November 22, 2016 / 9:04 pm

      I'll have to make another video, but meanwhile, u can go through the written recipe

  20. Anonymous
    July 27, 2015 / 2:46 am

    Hi! I was searching the internet for spring roll wrappers and was quite overwhelmed and scared to try it. Then i saw your post and video and you made it look really easy so then i decided to do it. I did everything right (i think), used 2 and 1/2 cups of flour (from what i've researched on the equivalent of ml), corn starch and i think i may have used a lot more water than directed because it was still kinda dry and not that stretchy, it stretches a bit but will break. I tried it but it wouldn't stick to the non stick pan πŸ™ the pan was hot enough but to no avail πŸ™ what could have i done wrong?Please help as i would be making them for my husband's family. Thank you!

  21. cassiereroni
    May 25, 2015 / 6:28 pm

    Ok! Finally! I'm getting there! LOLI made up a number of wraps this morning and, while they aren't perfect, I did manage to get some done. But here's my next question. The first few wraps came out perfect. Thin and light. But the more wraps I did the thicker they got and I couldn't get them any thinner. I do have the heat as low as I can get it but I'm thinking the longer I use the pan the hotter the pan is getting and that is why they are ending up a little thicker?However, since I am going to be freezing and shipping some of these lumpias the ones that are a little thicker might work out better in the long run. But since I have never had lumpias I don't know if a bit thicker wrap will make a difference in the flavor overall? I so want these to come out as close to perfect as I can manage because the people that I am making them for are very special friends and they miss the lumpias that their grandmother used to make for them. If I could just get close to something that would give them even the faintest thought of their grandmother when they taste them I'll be one overjoyed and happy person. Not to mention forever in your debt for all your help.So, I guess I'm asking this, Should the wrappers be really super thin or is a not quite so super thin wrapper acceptable? (I am using a 10" skillet and getting about 10 – 12 wrappers out of a batch).Bless you and thank you again.

    • Nky Lily Lete
      May 26, 2015 / 3:11 pm

      I knew you would get it right :)As for the lumpia wrappers, I actually like to double the thin ones when making spring roll (lumpias) just because I like them that way.What I'm trying to say is that, It doesn't have to be super thin, but it shouldnt be like crepes either.Just don't worry your pretty head about making them perfect.

  22. cassiereroni
    May 24, 2015 / 8:21 pm

    While I am waiting to hear back from you I went ahead and made another batch only using corn starch this time. The consistency looks right so far but then again, it looked right to me last time as well. I did do the slamming part a little longer this time and it seems to be stretchy enough. I did the test you showed in the video and with the dough still on my hands I spread my fingers apart and the dough that was still on my hand made it look like I had webbed fingers. So I hope I did that part right.I'm sorry I'm being such an idiot about this but I've never made anything like these before and I'm having friends over that I promised I'd figure out how to make lumpias for them. Sooo glad I started practicing early! πŸ™‚

    • Nky Lily Lete
      May 25, 2015 / 3:30 am

      I know it can be frustrating, but it takes some practice.When you want to make the smear, you should make a fist.Look at the step by step photo on the page and watch the video again.Don't give up, you can do it πŸ™‚

  23. cassiereroni
    May 24, 2015 / 5:53 am

    I hope this will post this time. I am wondering if I can make this dough up the night before and then cook them in the pan the next day? I was working on my first attempts at making these wraps, made my first batch which didn't come out at all. So I made up another batch and now I'm just to tired to cook them. Guess I'll find out one way or another if they will be ok to use tomorrow or not. πŸ™‚

    • Nky Lily Lete
      May 24, 2015 / 2:28 pm

      Hi Cassie, the dough can be stored in the fridge.I'm sure you'll get it right this time πŸ™‚

    • cassiereroni
      May 24, 2015 / 4:36 pm

      Thanks for the reply Lily. I am still having trouble πŸ™ Maybe you can help, I hope. I can not get corn flour where I live and corn starch is very different depending on where you live in the world. I'm not sure where you live so I'm not sure what kind of corn starch you might be referring to. So in the absence of corn flour and not being sure on the corn starch. I ground up some yellow corn meal in my spice grinder into a flour. Should that work? Lacking that, I have no idea if I will be able to find any potato flour or tapioca flour around here. I live in the midwest of the US. Not a lot of variety in food staples here. I did try to swab the batch of dough I made last night but it doesn't seem to want to come off into a thin layer in the pan. It starts off thin but I can't seem to get around the pan with a thin layer. Could that be because I used the corn meal that I ground into a flour texture or am I getting the heat of the pan wrong? Can you tell? Thanks for all your help.

    • Nky Lily Lete
      May 25, 2015 / 3:24 am

      Hi Cassie, corn flour is always confused with corn starch in some places.For this spring roll wrapper, you CAN'T use corn meal because corn meal is the ground whole corn which contains both the starch and the fiber, Cornstarch is extracted from whole corn and is available as a very fine white flour(very smooth to the touch).I live in Spain and use the Maizena brand. Where do you live?

    • cassiereroni
      May 25, 2015 / 7:19 am

      Hi again Lily, I live in Missouri, USA. I did use the corn starch with this last dough I made. The brand name is Argo. The cold dough looks much better and more like what you show in your pictures. Unfortunately, I've had unexpected company all day and have not been able to get back to it yet. And right now it's 2:15 am here so I will be heading to bed in a few minutes.I'm keeping my fingers crossed for tomorrow when I try smearing it in the pan again. Thank you so much for taking the time to try and help me.

    • Nky Lily Lete
      May 26, 2015 / 2:56 pm

      You're welcome πŸ™‚

  24. Titi
    February 20, 2015 / 11:45 am

    You are good… I will try this. Also can u advice me on how many spring rolls wrapper and samosa wrapper can someone get from a congo of flour?

    • Nky Lily Lete
      February 23, 2015 / 9:08 pm

      How many kilos or grams is a congo of flour, so that I can help you better.

  25. Chioma
    February 19, 2015 / 5:54 pm

    thanks dearie,will try this soonest!

    • Nky Lily Lete
      February 23, 2015 / 9:06 pm

      ok, keep me posted πŸ™‚

  26. bukky
    January 19, 2015 / 10:35 am

    You are good. Tnx. I've been searching on how to make the wraps without stress. You are THE answer to my quest. God bless u

    • Nky Lily Lete
      January 23, 2015 / 4:18 pm

      Thanks dearie, I'm glad you find the recipe useful.

  27. Glad
    November 17, 2014 / 9:27 am

    hello Lily, you're such an amazing person. Your site is my to-go-place when i need any recipe. thanks for always sharing. God bless you real good. I tried the wrappers and it came out a bit fine. it tends to break at some points while rolling. what could have gone wrong?

    • Nky Lily Lete
      December 21, 2014 / 5:34 pm

      You're welcome dearie.You can wet your hands with water and rub it on the springroll wrappers before using it.It will soften it a little and reduce breaking.You can also double the wrappers to make it stronger.

  28. Bernie
    October 8, 2014 / 6:58 pm

    Please can I use pastries flour with cassava starch?

    • Nky Lily Lete
      October 10, 2014 / 1:33 pm

      Yes you can make use of cassava starch in place of the other starch in the recipe, but make sure you use plain flour(all purpose flour) because it is a stronger flour and has no other stuff added to it, unlike other pastry flour.

  29. Darlene
    September 30, 2014 / 3:44 pm

    Hello..I'd like to know the aprox time of the lifting and slamming process? I've been trying to do the popiah skin here in Argentina and no luck till now.

    • Nky Lily Lete
      October 10, 2014 / 1:29 pm

      After mixing the ingredients, that is when you lit and slam the dough.

  30. Zainab Igwe
    September 24, 2014 / 10:13 am

    Wow awesome, just discovered this site.#beenmissingalot. Cant wait to try this and sharwama. Buh hope one can lift it with a spatula?Greaaaaattttttt job.

    • Nky Lily Lete
      September 25, 2014 / 10:02 am

      You're welcome dearie.+It's better to lift with your hands, a spatula will break the wrappers.

  31. ransom
    September 16, 2014 / 3:59 pm

    thank you so much

    • Nky Lily Lete
      September 25, 2014 / 10:00 am

      You're welcome πŸ™‚

  32. Anonymous
    August 22, 2014 / 9:16 am

    I tried it again today and it came out perfect, thanks .

    • Nky Lily Lete
      September 3, 2014 / 2:11 pm

      You're welcome dearie πŸ™‚

  33. Anonymous
    August 19, 2014 / 8:03 pm

    Thanks lily.. I tried mine buh it dint stick to d pan tho I used a lil oil.. dnt know where I went wrong.. Sad!!!

    • Nky Lily Lete
      August 22, 2014 / 9:14 am

      you don't need to use oil on the pan.

  34. Ada Mmiriukwu
    July 24, 2014 / 10:56 am

    Nky God bless u plenty. Thank you God for directing me to this site πŸ™‚

    • Nky Lily Lete
      August 5, 2014 / 4:47 pm

      Hi Ada dear,glad to have you here. God bless you too hun πŸ™‚

  35. Anonymous
    June 29, 2014 / 6:48 pm

    idont knw the non stick pan at hand what wil do

    • Nky Lily Lete
      June 30, 2014 / 10:25 am

      A normal flat frying pan works fine too, but the nonstick pan works best for beginners.

  36. Rebecca Eno-Obong
    June 26, 2014 / 1:05 am

    Thank you so much for this tutorial. i have been looking for someon to teach me how to make spring rolls for a lomg time now but to no avail. now i can teach myself with ur instructions. please be handy when i need to know more on this and other food recipes. God bless you and continue to give u the grace to impart more on people. God bless you and continue to enlarge you on every side.

    • Nky Lily Lete
      June 27, 2014 / 11:29 am

      I'm here for you anytime Hun, just shoot me a comment and I'll come running πŸ™‚

  37. Anonymous
    June 19, 2014 / 12:01 pm

    pls dear i still dont understand is corn flour same as custard powder? how/where do i get it, i really need to try dis. Thank you

    • Nky Lily Lete
      June 21, 2014 / 3:50 pm

      It's not the same as custard powder, it is also known as corn starch. If you are a Nigerian, it is the same thin as ogi/akamu paste used for making pap.

    • Tunrayo
      June 24, 2014 / 4:34 am

      Thank you somch for this cos av tried it bfor nd it sticks to d pan I ws disappointed nd dnt kno eia I went wrong. Firstly,I use d flour for making bread,d pan has scratches nd I did not add corn flour,please help me cos I wl like to mke it again.tnx God bless you nd increase u in wisdom

    • Nky Lily Lete
      June 25, 2014 / 9:37 am

      Hi Tunrayo, pls follow the recipe as it is and watch the video, you will never go wrong if you follow it step by step. And use a nonstick pan to make it easier for you.

  38. Anonymous
    June 12, 2014 / 12:41 pm

    Thanks a lot for this recipe…please what is (mozzarella) cheese and where are the likely places to get it?

    • Nky Lily Lete
      June 18, 2014 / 10:40 am

      Mozzarella cheese is a solid curd cheese that can be grated or sliced, very popular in pizzas. You can get it at big supermarkets like park n shop etc

  39. Anonymous
    May 28, 2014 / 5:14 pm

    Hi nky, can I use dis wrapper for springrolls and samosa?

    • Nky Lily Lete
      May 31, 2014 / 5:34 pm

      yes you can.

  40. Anonymous
    May 28, 2014 / 5:14 pm

    Hi nky, can I use dis wrapper for springrolls and samosa?

  41. Rizki Fadhil
    May 10, 2014 / 3:24 am

    I love this tutorial .. I found this is the only one video in youtube teach us about the detail on how to make this wrapper, but sadly I failed in my first trial T.TNow, I'm going with my second trial..Thanks Lily. Pray for my second trial..

    • Nky Lily Lete
      May 12, 2014 / 8:20 am

      Thanks Rizki, pls tell me what problems you encountered in your first try. I'll like to help so that your second trial will be a success.

  42. Anonymous
    March 30, 2014 / 8:44 pm

    I tried it and it works but i don't know what went wrong on my second attempt. the dough is not lifting from the pan . what could be responsible for this what can I do to still correct the situation . could it be that some of my mixture are not right ? please I need response on this ASAP.

    • Nky Lily Lete
      March 31, 2014 / 10:25 am

      Hi dear,When this occurs its usually due to the pan not being heated well. The pan has to be hot enough…I usually tell people that before they start,ο»Ώ take a tiny batter and rub it inside the pan…ifο»Ώ it leaves a smear on the pan(a tiny circle that looks like it is lifting up from the pan).. then your pan is ready.If you did it well before, you'll surely get it right this time.Try it out and let me know how it goes.

  43. Anonymous
    March 17, 2014 / 1:44 pm

    HI,tried this and its works.what if i don:t hv frigde to put it for 2 to 3 hours.can i jt leave it in a bowl.

    • Nky Lily Lete
      March 20, 2014 / 11:46 am

      Yes dear, you can leave it in a cool place for 3 hrs.

  44. yemisi
    March 10, 2014 / 5:37 pm

    Thank u so much, even though am yet to make mine, I still appreciate ur effort coming out here to share ur knowledge .God will continue to bless u and increase u.

    • Nky Lily Lete
      March 13, 2014 / 4:42 pm

      Thanks Yemisi, God bless you too dear πŸ™‚

  45. Anonymous
    March 7, 2014 / 12:40 pm

    Tnx for dis wonderful recipe, pls can I use starch? D normal starch some pple drink like pap.

    • Nky Lily Lete
      March 8, 2014 / 1:46 pm

      Corn starch is the same one used for making pap or ogi in Nigeria πŸ™‚

  46. Anonymous
    February 12, 2014 / 9:01 pm

    thanks for making it simple for me, will try it n get back to u, God bless d works of ur hands IJNA

    • Nky Lily Lete
      February 13, 2014 / 8:42 am

      Amen dear, and feel free to contact me if you need any help πŸ™‚

  47. Anonymous
    February 12, 2014 / 9:00 pm

    thanks for making it simple for me, will try it n get back to u, God bless d works of ur hands IJNA

    • Nky Lily Lete
      February 13, 2014 / 8:42 am

      You're welcome dear, God bless you too πŸ™‚

  48. Dumski
    February 12, 2014 / 5:10 pm

    I love your work it really helped any time God bless you

    • Nky Lily Lete
      February 13, 2014 / 8:41 am

      Thanks Dumski, I'm so glad to be of help, God bless you too dear πŸ™‚

  49. Anonymous
    February 3, 2014 / 11:32 am

    Please if you dont have a non stick pan,can you use the regular frying pans?

    • Nky Lily Lete
      February 4, 2014 / 9:56 am

      Hi dear, nonstick pan can also be used πŸ™‚

  50. Hazelish
    February 3, 2014 / 7:26 am

    Good God! I already imagined the whole thing, I'm surely doing it 2day.Nice 1 lily, awesome blog, m gonna b stuck with u for a while. Have you done any1 on beef kebabs?

  51. Anonymous
    January 31, 2014 / 9:16 am

    Hi lily,jus discovered this site.it is d best.ur recipe r easy to follow.hope I get it rite.

    • Nky Lily Lete
      February 3, 2014 / 10:51 am

      You sure will dear, do let me know if you encounter any problems πŸ™‚

  52. jovy
    January 15, 2014 / 1:09 pm

    Hello lily,just want to know if the batter won't get lighter after it loses its cold temprature (dt is when removed from d fridge).will it affect my springroll wrapper?

    • Nky Lily Lete
      January 18, 2014 / 6:12 pm

      No dear, the batter won't get lighter(don't put it in the freezer).And it won't affect your spring roll wrapper

    • lara
      February 28, 2014 / 4:19 pm

      Wow! I feel so happy getting something like this here,Lily you are such a darling

    • Nky Lily Lete
      March 2, 2014 / 8:51 am

      Thanks Lara πŸ™‚

  53. Anonymous
    December 18, 2013 / 6:40 am

    LilyThanks for the recepieErr I tried it but my batter got stock in d panNd my pan is a non stick panWhere did I go wrong?

    • Nky Lily Lete
      December 19, 2013 / 10:18 am

      Hi dear, don't be sad. It happens to the best of us :)The pan must have been very hot. ALWAYS DO A TEST, BEFORE RUBBING BATTER ON THE PAN. To do this test, heat up the pan on low heat, then dip a finger into the batter and tap the center of the Hot pan.If the small batter dries out and cracks,that means the pan is TOO HOT; but if the small batter sticks to the pan and then starts to lift up slowly by the sides, that means the pan is ready. Try again dear, you'll get it this time.

    • Anonymous
      January 4, 2014 / 10:33 am

      Thanks dear I've been trying to get spring roll recipe for some years now. See how you just made it very easy & with no cost. God bless you so much.

    • Anonymous
      January 4, 2014 / 10:38 am

      Thanks dear I've been trying to get spring roll recipe for some years now. See how you just made it very easy & with no cost. God bless you so much.

    • Nky Lily Lete
      January 15, 2014 / 9:18 am

      You're welcome Vivian.. God bless you too dear πŸ™‚

  54. Hauwa
    December 18, 2013 / 6:13 am

    Hello Lily this is amazing tried it and had a good Spring roll, please keep the good work because my husband really likes some of the snacks I made and curtesy of your work. May the Almighty continue to give you the strength yo do more?

    • Nky Lily Lete
      December 19, 2013 / 10:20 am

      Amen! Hauwa, you are a darling. Comments like yours makes all the effort worth it. Thank you for your kind words, God bless you and yours too πŸ™‚

  55. Anonymous
    November 27, 2013 / 11:29 am

    pls dear,wats a non stick Pan

    • Nky Lily Lete
      November 28, 2013 / 12:13 pm

      It is a pan that is made with materials that prevent food from sticking to it. It is very common in the markets today and makes the spring roll wrappers preparation very easy , but you can use a normal pan if you don't have that πŸ™‚

  56. Anonymous
    November 18, 2013 / 10:18 pm

    Thanks dear,my kids will be happy to eat this

    • Nky Lily Lete
      November 25, 2013 / 10:21 am

      I'm so glad to be of help… they'll surely love it πŸ™‚

  57. Anonymous
    November 17, 2013 / 4:24 pm

    should i add water inside the pan b4 putin my batter?

    • Nky Lily Lete
      November 25, 2013 / 10:20 am

      Don't add water to the pan… use a nonstick pan for best results.

  58. Nky Lily Lete
    November 17, 2013 / 11:41 am

    Corn four and corn starch are the same thing dear… so you can use corn starch.It's corn meal that is different.. don't use corn meal.

  59. yumi
    November 16, 2013 / 4:14 pm

    Can i use cornstarch nstead of cornflour???

  60. yumi
    November 16, 2013 / 4:05 pm

    Can i use cornstarch nstead of cornflour coz we dnt have it.

  61. yumi
    November 16, 2013 / 4:00 pm

    I dnt have corn flour, can i use cornstarch?

    • Nky Lily Lete
      November 17, 2013 / 11:39 am

      Yes dear, the corn flour in the recipe is the same thing as corn starch.

    • yumi
      November 17, 2013 / 11:52 am

      Thank u so much lily:-)

    • Nky Lily Lete
      November 17, 2013 / 12:35 pm

      You're welcome dear πŸ™‚

  62. Anonymous
    November 15, 2013 / 11:53 am

    deary, this is quite educating, please do not relent, keep up the good work

    • Nky Lily Lete
      November 15, 2013 / 4:44 pm

      Thank you so much dear ..well appreciated πŸ™‚

  63. Anonymous
    November 9, 2013 / 9:59 pm

    Nice 1 lily. You av done very well to share this, God bless u. I'm a carterer & I'm popularly known for making exceptional dishes. I bless God for this. The thing is I don't believe my springrolls are perfect. The sheets always come out too thick. I even tried this method of urs but it came out still too thick. Although I didn't add tapioca or corn flour, I used just flour. Do u think adding tapioca would make any difference?

    • Nky Lily Lete
      November 11, 2013 / 10:17 am

      Thanks for the compliment dear.I think the tapioca or corn flour makes a lot of difference.Even though they look irrelevant in the recipe, the corn flour adds starch to the mixture and makes the spring roll wrappers light and crispier. Try again and add either tapioca or corn flour and you'll see a difference.

    • Anonymous
      June 17, 2014 / 9:15 am

      Non stickly pan only witout anytin in it

    • Nky Lily Lete
      June 18, 2014 / 10:30 am

      yes , that's all you need πŸ™‚

  64. Anonymous
    October 23, 2013 / 3:24 pm

    thanks for the amazing recipe.please can the spring roll be baked instead of fried?

    • Nky Lily Lete
      October 27, 2013 / 3:11 pm

      Yes sweetie, it can be baked in Preheated oven at 200Β°C, for 10-15mins πŸ™‚

  65. Nky Lily Lete
    October 15, 2013 / 12:50 pm

    You're welcome Aminah :)I'm on facebook as Nigerian FoodTVOn twitter : Nigerianfoodtv1.

  66. aminah
    October 14, 2013 / 4:24 pm

    thanks for the recipewill like to knw if u r on twitter or fb

  67. Anonymous
    October 9, 2013 / 8:03 pm

    Thanks for posting this, it is really helpful

    • Nky Lily Lete
      October 10, 2013 / 12:32 pm

      Thanks dear πŸ™‚

  68. Nky Lily Lete
    September 21, 2013 / 4:07 pm

    It's any of them. The ''/''Symbol stands for ''OR'' πŸ™‚

  69. Anonymous
    September 21, 2013 / 11:09 am

    Ds is intresting I didn't get d flour part do I need 2 mix corn flour potato flour 2getha or any 1 of dem? Tanx

  70. Nky Lily Lete
    September 18, 2013 / 11:09 am

    Hi dear, you don't need to oil the pan when making the spring roll wrappers. After making the wrap, put in the filling and wet th edges with water(just as you do with the ones yu buy at the store), then fold and seal.. it will stick.

  71. Anonymous
    September 17, 2013 / 7:10 pm

    Thanks for this dear,but do I need to oil d pan?also I once tried it.after puttin d fillin in d wrap it refused to stick.

  72. Victoria Ekpo
    September 10, 2013 / 6:40 am

    Thanks sweets

    • Nky Lily Lete
      September 10, 2013 / 4:38 pm

      You're welcome Hun πŸ™‚

    • Anonymous
      July 23, 2015 / 3:33 am

      Nky Lily, you are wonderfu. Thanks Do much

    • Anonymous
      March 3, 2016 / 1:33 pm

      Love it .. Thanks

  73. Susan Henry
    August 10, 2013 / 2:01 pm

    Dear will d pan be on d fire?

    • Nky Lily Lete
      August 10, 2013 / 10:42 pm

      Yes dear.But the fire has to be on low πŸ™‚

    • Anonymous
      January 21, 2016 / 1:15 pm

      If I'm mixing my flour will i put white pepper, and corn flour?

  74. Eniola
    August 9, 2013 / 4:09 am

    Lily thank you so much for this I have been trying to get a good video on this. I love what you have done. Its so accurate. I. Know I'll get it this time. I'm gonna give it a try this morning…lol. God bless you. Amen

    • Nky Lily Lete
      August 9, 2013 / 9:48 am

      God bless you dear, I know you'll get it right this time. Go girl ! πŸ™‚

    • Anonymous
      January 16, 2015 / 5:26 pm

      Plz how i get ur contact i want to learn it practically

    • Anonymous
      February 5, 2017 / 7:21 am

      Hi lily..Thank you about ur recipe..I've watched & followed step by step without fail..However the batter tht i've made was not streatchy as urs..kindly ur help is much appreciable..:)

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