{"id":132965,"date":"2026-01-29T23:13:45","date_gmt":"2026-01-29T23:13:45","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132965"},"modified":"2026-05-18T21:34:46","modified_gmt":"2026-05-18T20:34:46","slug":"homemade-brick-pastry-sheets-spring-rolls-wrapper","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-brick-pastry-sheets-spring-rolls-wrapper.html","title":{"rendered":"Homemade Brick Pastry Sheets : Spring Rolls Wrapper"},"content":{"rendered":"\n

For nearly 20 years, this has been my go-to way to make homemade brick pastry sheets, also called dyouls or malsouka.<\/p>\n\n\n\n

A thin batter, brushed onto a steam-heated pan, turns into soft, flexible spring roll wrappers for savory or sweet fillings.<\/p>\n\n\n\n

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Dyoul, Brick pastry sheets<\/figcaption><\/figure>\n\n\n\n

Homemade Brick Pastry Sheets (Dyouls\/Malsouka) \u2013 Easy Brush Method Spring Rolls Wrapper<\/h2>\n\n\n\n

For years, I watched my mother make brick pastry sheets the traditional way: a well-worked, gluten-rich dough, gently \u201cpainted\u201d across a scorching pan to form paper-thin sheets.<\/p>\n\n\n\n

It looked effortless in her hands. When I tried it as a teenager, I quickly learned that the heat shows no mercy, my confidence didn\u2019t last long!<\/p>\n\n\n\n

That\u2019s why the brush method became my forever favorite.<\/p>\n\n\n\n

The batter is light, the steam heat is gentler, and you get reliable, flexible wrappers without rushing or risking burns.<\/p>\n\n\n\n

In Ramadan, I often make a small batch every few days because they\u2019re a real time-saver: fill, fold, and you\u2019re minutes away from crisp savory parcels, sweet rolls, or an easy spring rolls wrapper for last-minute guests.<\/p>\n\n\n\n

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Spring roll wrappers<\/figcaption><\/figure>\n\n\n\n

Ingredients for homemade brick pastry sheets <\/h2>\n\n\n\n