The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca starch; from 0.2 to 2% of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.