Egg roll wrapper

Egg roll wrapper is a thin sheet made primarily from wheat flour, eggs, and water, used to prepare egg rolls or spring rolls in various Asian and fusion recipes. Its fine and flexible texture allows it to wrap both savory and sweet fillings, providing a soft and lightly golden outer layer when cooked.

This ingredient originates from Chinese cuisine, where it is traditionally used to make dishes like spring rolls or lumpia. Over time, its use has spread throughout various regions of Latin America, adapting to different culinary styles.

Properties: Egg roll wrapper is low in fat and contains proteins derived from eggs, in addition to complex carbohydrates from the flour. Its light and malleable consistency facilitates the preparation of crispy or soft bites, depending on the cooking method used (fried, steamed, or baked).

Synonyms in Latin American Spanish: depending on the region, it is also known as lámina para rollo de huevo, crepa china, or simply envoltura para rollitos. In some countries, it may be called oblea para rollos or tortilla china para rellenos.