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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

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