Spring Rolls Wrapper, how do you make them? (not buying allowed)?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Spring Rolls Wrapper, how do you make them? (not buying allowed)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Spring Rolls Wrapper, how do you make them? (not buying allowed)?),it will help you,my kids.

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I have found lots of recipes of spring rolls in internet, but they all tell you "buy spring roll wrappers and roll the filling with them"

I want to make the wrapper myself, how can i do it? I will value also the wrapping and folding technique. any chinese here that can help me? intelligent answers please.

Answers:
I have a suggestion, and a recipe.

My suggestion is to buy the wrappers from the internet and have them shipped to you. Amazon has 3 different types of wrappers for sale, and they will ship to Uruguay.

http://www.amazon.com/gp/search.html/102-0435117-3320148?me=&node=3580501&keywords=spring%20roll%20wrapper

And the recipe:

Spring Roll Wrappers
Spring roll wrappers can be hard to find if you don't live near an Asian market. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls. For best results, keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry. Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled. These wrappers can be frozen.
INGREDIENTS:

1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water* (see note below)
cooking spray, as needed
PREPARATION:

In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a non-stick pan with cooking spray and heat on medium low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

*The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.

Other Answers:
If you know how to make crepes, you can use those instead of the rice paper wrappers, and they work really well.

Or there's this simple recipe:

http://appetizer.allrecipes.com/az/SpringRllWrpprs.asp
Source(s):
allrecipes.com I experienced all kind off home-made wrappers to make wonton, dim sum, even the pastry to make steamed porks buns or translucid wrappers using wheat starch.
The result (and comments) were always, it is tasty but ugly or sticking.

I gave up the idea of making them myself and buy frozen ones in asian stores (gow gee, spring rolls and wonton wrappers). Results are far better and frozen wrappers are rather cheap.

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