We Eat African (WEA): How to make springroll and samosa pastry wrappers

Springroll wrap is a pastry used in making the popular springroll snack which is quite popular during parties, ceremonies,birthdays, meetings e.t.c. Contrary to stories you might have heard about making springroll pastry wraps, the pastry is one of the easiest to make. One of the biggest misconceptions about this is it cannot be prepared at home or it's difficult to prepare but that is so untrue. Today, i'd be teaching you how to make this easy pastry right in your homes from scratch. This pastry also doubles as the pastry used in making samosas. This means apart from the first method i gave HERE, you can also use this pastry for your samosas (Thanks to my anonymous kenyan reader for the lovely tips ;))

•Prep time: 15 minutes
•Cook time: 30 minutes
•Total time: 45minutes

Utensils needed

• A Non-stick frying pan
• A Pastry brush
• A Paper towel
• A damp cloth or Aluminium foil
• A kitchen shear/ Sharp knife / Pizza cutter

Ingredients:::

• 1 cup Corn Starch (Cornflour) 

• 1 cup Wheat flour (all-purpose flour)

• 1/2 tsp. Salt 

• ¾ Cup Water

• 2 tbsp.Vegetable oil

Directions:::

Step 1: Sieve the Corn flour, all purpose flour, Salt into a small bowl and mix together to incorporate

Step 2: Add water while stirring constantly to make a smooth runny paste

Step 3: In a small container, mix a little vegetable oil with water. Place the non-stick pan on the burner and reduce the temperature to the lowest. At "NO POINT" should you increase the temperature.

Step 4: With a paper towel, Rub a little vegetable oil and water mixture all around the surface of the pan. Lightly brush the runny paste over the pan. Keep dipping and brushing quickly till you are sure every part within has been coated evenly but thinly.

Step 6: Leave for some seconds till you see the pastry film forming a solid film. Remove from the pan and place on a plate covered with a clean damp towel or Foil. This is to prevent it from drying out

Step 7: Clean the pan with a paper towel and repeat the procedure till the whole batter is used up.

Step 8: Cut the pastry wraps into perfect squares with a kitchen shear, knife, or any sharp utensil

Step 9: This can now be used for springrolls or samosa. For samosa, all you have to do is to divide the cutout square into two to form a triangle which your filling would be put in. The prepared samosa & spring roll wrappers can be kept refrigerated till you are about to use.