Egg Roll Wrappers
Egg Roll Wrappers
Makes: About 15 wrappers
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Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- ¼ cup water (ice cold (you may need another 1/4 cup))
Instructions:
- In a bowl, combine the flour, salt, and egg.
- Add 1/4 cup ice-cold water. You may need to add up to another 1/4 cup of water to make a sticky dough.
- Knead for about 5 minutes or until smooth and elastic.
- Let the dough rest for 30 minutes, then knead it briefly.
- Cut the dough ball in half. Working with one half at a time, roll the dough out as thinly as possible. Cut out squares measuring 3 1/2 inches.*Re-roll the scraps and repeat with the remaining dough ball.
- Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.
- Use immediately or freeze until ready to use.
Notes:
Make Ahead: These can be made ahead of time and frozen – just thaw enough that they are pliable before trying to assemble the egg rolls.
Diet: Dairy Free
These are really good. I’m not quite sure it’s worth the effort of making the wrappers, though… Especially if you’re crunched on time. It’s hard to keep them from being tough and chewy.