For homemade aquafaba please follow the link posted above. Or you can use a store bought aquafaba from a chickpea can.
Take aquafaba in a bowl.
Whisk until it is frothy, fluffy and looks like a foamy white cloud.
In a bowl combine flour and salt. Add fluffy aquafaba and water. Add water slowly.
Knead a soft pliable dough.
Cover the dough and set it aside for an hour. This will relaxes the gluten and working on the dough will become much easier.
Dust the surface with cornstarch.
Knead the dough for couple of minutes. Dough elasticity and gluten formation is enhanced by kneading.
Divide dough into 3 equal parts.
Start rolling the dough into a large flat bread. Keep dusting and flipping the dough with cornstarch all along.
Roll the dough as thin as you can. The dough should be no more than 1/16 inch thick (thickness of a nickel) . To give you an idea - roll it as thin as a regular Indian roti.
Trim the corners.
Make it look like a big square.
Since I am making my sheets for the spring rolls, I am going to cut them in 4x4 inches.
Use a pizza cutter and cut them in 4x4 inches squares.
Let the squares sit uncovered for 30 minutes for them to air dry. Flip them after 15 minutes, for the other side to dry too. Store as advised below. Repeat the process with rest of the dough and cut them in squares.
Feel free to cut them in bigger squares (6x6 or 8x8 inch).
Store them for future use - dust the sheets with cornstarch, place a sheet of wax paper in between the squares.
Use a scissor to cut the sheets in a perfect square. Trim the extras.
Store them in a Ziploc bag.
Homemade spring roll wrappers are ready.
You can bake these wrappers in a muffin pan. Grease a muffin tray. Arrange wrappers in such a way that they look like cups/bowls.
Bake at 350 degree for 10-15 minutes.
Fill them with your favorite toppings and enjoy as an evening snack. You can fill them with avocado salad, chickpea salad, make spicy paneer bowls or spring rolls. All these links are mentioned above in the main post.