Spring Rolls Wrappers - Plain Flour


  • 200g FG Roberts Plain Flour
  • 300ml water + 20ml more if necessary
  • 1/2 tsp. salt

Ingredients - Filling

  • 300g pork mince
  • 100g enoki mushrooms
  • 1 julienned carrot
  • 1 cup heaps bean sprouts
  • 1 cup (packed) shredded green cabbage
  • 1 tsp cornflour/corn-starch
  • 1 ½ tbsp Oyster sauce
  • 2 tsp sweet soy sauce


  1. Mix salt and FG Roberts plain flour and then pour in water. Keep stirring until well combined.
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  2. Strain the batter to remove any lumps.
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  3. Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Transfer to cool down aside.
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  4. Clean the pan with a wet cloth and then repeat the process until all the batter is finished.


  • The pan MUST be non-stick
  • Allow to cool completely before trying to stack because they will stick to each other

Methods - Filling

  1. Heat oil in a skillet or wok over high heat, add pork, stir quickly, and cook, breaking it up as you go until it turns white
  2. Add carrot, beans sprouts, cabbage, and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and oyster sauce, cook for 1 minute until liquid is gone. The filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls)
  3. Cool filling (hot filling = spring rolls will burst open)