Egg Roll Wrappers Recipe -
Egg Roll Wrappers Recipe
  • READY IN 40 mins

Egg Roll Wrappers

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 wrappers Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
  4. Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2007

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!

Most Helpful Critical Review
Jan 22, 2005

The egg mixture for these wrappers came out way too thick & lended a very doughy and chewy texture. Am I doing something wrong?

Apr 14, 2008

This is a great recipe for homemade egg roll wrappers. Have some patience - it does take a little practice, and make sure you roll them thin. I had no problems with them turning out like "crepes." Just make sure you fry them long enough after filling.

Feb 03, 2004

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.

Jan 20, 2010

These are great! (and easy once you get the hang of it)..To keep them from getting too thick, pour the batter in a circle... literally an "O" shape, instead of in a pancake-like circle. Then pick up the wok and shake/roll it around until the dough is spread thin and the circle is filled in. I found I didn't need any oil in my Teflon coated wok. One batch made about 6 wraps for me.

Aug 03, 2004

These were fabulous. I bought rice paper instead of egg roll wrappers and thought I was doomed (I had already made the filling and everything!). Luckily my husband checked Allrecipes. This recipe saved my dinner. It didn't make enough, so I had to make another batch (even for just the 2 of us). But they are SO easy it wasn't a big deal.

Apr 28, 2007

Excellent! I added parsley flakes for color and some onion powder for a little flavor and they were super!

Feb 03, 2006

This a great recipe. (I have used thhis recipe for more than 30 years) I often have to double or triple it. If you have any dough left - bake it with cinnamon and sugar as a treat.


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  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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