What is the main flour used to make Chinese spring roll wrappers?

The main flour used to make Chinese spring roll wrappers is wheat flour.

Chinese spring rolls traditionally use a thin, flour-based wrapper that becomes crisp when pan-fried or deep-fried. Wheat flour provides the gluten structure needed to stretch the dough into a flexible sheet and helps the wrapper blister and brown during cooking. Some wrappers are made from a dough, while others use a pourable batter.

Chinese spring rolls are associated with springtime foods and were originally filled with newly harvested seasonal vegetables. Modern versions commonly contain cabbage, carrots, bean sprouts, mushrooms, or pork. They are different from Vietnamese fresh rolls, whose translucent wrappers are usually made from rice flour and are softened in water rather than fried.

Corn flour, rice flour, and almond flour can appear in specialty or gluten-free recipes, but they are not the standard main flour for Chinese spring roll wrappers. “Egg roll” wrappers sold in some Western markets may also be wheat-based, though they are often thicker than traditional spring roll skins.