Egg Roll Wrappers

SUBMITTED BY: Matilda PHOTO BY: janae

"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!"

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 wrappers

USMETRIC

About scaling and conversions

INGREDIENTS

1 egg, beaten
3/4 cup cold water
1/4 teaspoon salt
7/8 cup all-purpose flour
2 tablespoons peanut oil

READ REVIEWS (17)

DIRECTIONS

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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 3, 2004 by STEPHMIT

Tasty, easy and great to use! Try them with the sambusa recipe here on allrecipes, or eat them by themselves. I found that a skillet was much easier to use than a wok.

16 users found this review helpful

Reviewed on Feb. 9, 2007 by janae

These work great, but are definitely an acquired talent! I made them in a small frying pan set just below medium. I actually used about 1/8 the batter per wrapper (not 1/4), but doubled the recipe so I could throw out ones I ripped. They ended up being 5-6" by 5-6" (I tried to make them square-ish so they'd be easier to wrap). Be careful not to over cook them - the bottom side should be barely, barely golden, the top just barely not wet. Let them cool for a minute before wrapping, or they tear. Don't let them go too long, though, or they crack. DO NOT OVER FILL! Each wrapper makes one egg roll appx. the length of your thumb and 2-3 times the size. Good luck!

5 users found this review helpful