Egg Roll Wrappers

“Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it’s too cool. Experiment and enjoy!”

Ingredients:

• 1
  
  egg, beaten


• 3/4 cup
  
  cold water


• 1/4 teaspoon
  
  salt


• 7/8 cup
  
  all-purpose flour


• 2 tablespoons
  
  peanut oil

Directions:

• In a medium bowl, whisk egg , cold water and salt. Mixing all-purpose flour 1/3 at a time. The mixture is allowed to stand at room temperature for 15 minutes .


• Heat a wok over high heat . Remove from heat and thin coat with 1 tablespoon peanut oil. Reduce heat. While wok is hot , pour 1/4 of the egg mixture within an 8 -inch circle. Turning quickly spread wok on a uniform layer of dough. Cook over low heat 45 seconds to 1 minute to bottom is golden brown and edges begin to curl . Carefully remove from heat and place down on a paper towel , golden brown side.


• Repeat the process with the remaining dough Wok , 1/4 at a time. Rub Wok been made with remaining tablespoon Erdnussölnach the second wrapper.


• Allow to cool completely the packaging . Cut wrapper in half to use for spring rolls.

Egg Roll Wrappers