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egg roll wrapper recipe With Turmeric Tinted Sheets
- Total Time: 100 minutes
- Yield: 18–20 wrappers 1x
- Diet: Vegan, Gluten-Free option
Description
This recipe provides instructions for making homemade turmeric-tinted egg roll wrappers, offering superior texture and flavor for various fillings. They are designed to be crisp, healthy, and versatile for quick family meals.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup warm water
- 1.5 teaspoons ground turmeric
- 1 teaspoon salt
- 1 tablespoon neutral oil, like vegetable or canola
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, turmeric, and salt until well combined and evenly distributed.
- Add Wet Ingredients: Gradually add the warm water to the flour mixture, stirring with a wooden spoon until a shaggy dough forms and most of the flour is incorporated. Add the 1 tablespoon of neutral oil and knead gently within the bowl for about 1 minute.
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead steadily until the dough becomes smooth and elastic to the touch, feeling firm but pliable. This develops the gluten essential for strong wrappers.
- Rest Dough: Form the dough into a smooth ball, lightly brush it with oil, cover the bowl with plastic wrap or a damp cloth, and let it rest at room temperature for 30 minutes. The dough should soften and relax, making it easier to roll.
- Roll And Cut Wrappers: Divide the dough into 6 equal portions. On a lightly floured surface, using a rolling pin, roll each portion very thinly into a large circle or rectangle, approximately 8-10 inches in diameter. Use a sharp knife or pizza cutter to trim edges and cut into desired square or rectangular wrapper shapes (e.g., 6×6 inches).
- Cook Wrappers: Heat a 10-inch non-stick skillet over medium heat. Lightly brush one side of each wrapper with a tiny bit of oil (optional) and cook for 30 seconds to 1 minute per side, or until lightly golden, pliable, and just starting to bubble slightly. They should feel slightly firm but not brittle. Do not overcook.
- Cool And Stack: Transfer cooked wrappers to a plate and cover immediately with a clean kitchen towel to keep them from drying out. Stack once cooled completely.
Notes
For a richer flavor and more nutrients, try whole wheat pastry flour. Use fresh grated turmeric for a more vibrant tint and potent flavor. For quick prep and perfectly thin sheets, use a pasta maker to roll out the dough after resting. Store cooled wrappers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 70 minutes
- Cook Time: 30 minutes
- Category: Wrapper
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrapper (28 g)
- Calories: 60 calories
- Sugar: 0 g
- Sodium: 115 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 0 mg