Homemade spring roll wrappers
Easy homemade brick pastry sheets
During the month of ramadan if there’s one thing you can’t do without, it’s spring roll wrappers, ouarka de pastilla or diouls – dyouls in Arabic. In fact, pastilla sheets are indispensable for preparing almond briouats, Moroccan-style chicken spring rolls, minced meat and zucchini spring rolls, assorted stuffed cigars, not forgetting the famous Moroccan pastilla or the moroccan mhencha with minced meat.
How to make homemade spring roll wrappers easily?
Table of Contents
I rarely buy packaged spring roll wrappers “brik pastry sheets” because they’re less flexible than homemade ones. I know that many people cannot find freshly handmade . Last year, I had a lot of requests for the recipe for homemade spring roll wrappers.
I subsequently created a brief tutorial during the month of Ramadan, explaining how to craft these incredibly supple pastilla sheets.
What are the ingredients ?
It couldn’t be simpler, you’ll need:
- Flour
- Water
- Salt
- Oil (a few drops)
The method for making spring roll wrappers is also very easy. The dough is prepared like french crêpes batter a little thicker. Cooking, on the other hand, takes place either in a frying pan over very low heat or steamed on a double boiler.
As the batter is applied very thinly to the frying pan with a brush, you need to be quick enough to keep the brick pastry sheets supple.
When steamed over a bain-marie, the leaf cooks slowly. If you don’t master the gesture properly, you can go back to certain areas that aren’t well covered with dough without worrying. The leaf doesn’t have time to dry at the edges and become brittle.
The materials you will need :
- A brush or small new sponge
- a non-stick frying pan
The ideal brush for spring roll wrappers is made of natural silk or natural bristles. This brush holds the batter well, and when you run it over the pan, it leaves a thin layer. The silicone brush doesn’t work.
This is the kind of brush you need: pastry brush
You will need a non-stick frying pan, preferably without high edges, the size of the brick sheets you want to make, like this one: crepe pan for spring roll wrappers
Video recipe
Preparation steps :
1. Sift the flour into a bowl and add the salt, oil and water.
2. Whisk together . You can use a blender.
3. Strain this dough through a strainer strainer.
4. Put a little water in a saucepan or high-sided frying pan the same width as the bain-marie pan.
5. Once the water is simmering, place the pan on top.
6. As soon as the pan is hot, dip a brush or small sponge into the batter and coat the entire pan with a thin layer. See the video tutorial above.
7. The sheet is ready when the top is dry and the edges begin to peel. You don’t need to cook it for long, as it cooks almost instantly when brushed. The edges of the leaves must not dry out.
Baking homemade brick pastry
8. Carefully remove the leaf and place on an oiled plate. Coat lightly with a little oil to prevent it from drying out and sticking to the next sheet. Cover the entire plate with cling film to keep the leaves flexible and prevent them from air-drying.
9. Continue baking the spring roll wrappers in the same way as above. Stack the sheets on top of each other, oiling lightly and covering with cling film.
10. Use the brik sheets the same day.
A little tip: you can make stripes directly as you brush. You can use these strips to make cigars without having to cut the leaves.
very flexible brick pastry
What to do with spring roll wrappers?
This recipe for homemade spring roll wrappers is very easy and doesn’t require much. You can make all kinds of cigars for the month of Ramadan and every day with this recipe.
Chicken and béchamel sauce cigars
Peanut cigar
Minced meat and zucchini rolls
Seafood pastillas
Ricotta and chive brik
Tuna Brik
You can vary the stuffing as you like.
Homemade spring roll wrappers (phyllo dough)
Matériel :
Ingredients :
- For about 30 sheets, depending on the size of the pan.
- 250 g flour
- 400 ml water
- 1/2 teaspoon salt
- 1 teaspoon oil
- Oil to coat spring roll wrappers once cooked
Instructions :
- Sift the flour into a bowl and add the salt, oil and water.
- Whisk together . You can use a blender.
- Strain this dough through a fine sieve.
- Put a little water in a saucepan or high-sided frying pan the same width as the bain-marie pan.
- Once the water is simmering, place the pan on top.
- As soon as the pan is hot, dip a brush or small sponge into the batter and coat the entire pan with a thin layer. See the video tutorial above.
- The sheet is ready when the top is dry and the edges begin to peel. You don't need to cook it for long, as it cooks almost instantly when brushed. The edges of the leaves must not dry out.
- Carefully remove the leaf and place on an oiled plate. Coat lightly with a little oil to prevent it from drying out and sticking to the next sheet. Cover the entire plate with cling film to keep the leaves flexible and prevent them from air-drying.
- Continue baking the bricks in the same way as above. Stack the sheets on top of each other, oiling lightly and covering with cling film.
- Use the spring roll wrappers the same day.
- A little tip: you can make stripes directly as you brush. You can use these strips to make cigars without having to cut the leaves.
Thank you for your visit to my pastry blog gateau et cuisine rachida, and your comments.
You can also follow me on my youtube channel
Recipe created and written by Rachida.