Egg Roll Wrappers

Homemade egg roll wrappers can be a real treat for the self-sufficient cook!

Rated 3.8 from 50 votes

Prep Time

30M

Total Time

40M

Servings

8 servings

1 egg, beaten

3/4 cup cold water

1/4 teaspoon salt

7/8 cup all-purpose flour

2 tablespoons peanut oil

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In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.

Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.

Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.

Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

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Instructions

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