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Reviewed: 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.

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Thefamilychef1

	Home Town: Fort Collins, Colorado, USA Living In: Wellington, Colorado, USA
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Reviewed: Feb. 25, 2008

These are fantastic, filled them with curried beef, onion, bean sprouts and curry powder. Who needs take aways when there just as easy to make yourself.

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David Bailey


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Reviewed: Feb. 21, 2008

These are very good! I put some shredded cabbage & carrots and canned chicken & terriyaki sauce & used that to stuff them. They were so easy. I used a spoon to spread them as thin as I could get them. Mine turned out crepe-like, but I loved it!

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Jabooshi

	Cooking Level: Intermediate
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Reviewed: Dec. 9, 2007

this was my first time making wrappers and egg rolls but it seemed to me the batter was too thick so i added some water to it. i used whole wheat flour and it turned out great.

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Tinabanana


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Reviewed: Apr. 28, 2007

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

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NANCY861


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Reviewed: Feb. 9, 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!

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janae

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA Living In: Baltimore, Maryland, USA
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Reviewed: Sep. 28, 2006

I also found these wrappers to be thick, but they were still tasty. Thank you for sharing.

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Melissa H

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Carlsbad, New Mexico, USA
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Reviewed: Jun. 5, 2006

I made this recipe tonight and I had a similar experience to the people who said it was thick and like a crepe, even after I added my filling and fried it...but it still tasted delicious.

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LOISLOVESFOOD


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Reviewed: Mar. 27, 2006

Did not enjoy this recipe at all. Maybe it was just me, but the wrappers turned out very thick and didn't get crispy once I used them to make eggrolls.

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MISSJ79

	Cooking Level: Expert Home Town: Cardinal, Ontario, Canada Living In: Laval, Quebec, Canada
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Reviewed: Mar. 14, 2006

My wrappers kept cracking. I honestly have no idea if I cooked them too little or too much, because the temperature suggestions made no sense. The ingredients may have been right, but without better instructions on how to cook them, it just won't work.

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EMILY91183

	Cooking Level: Expert Home Town: Canonsburg, Pennsylvania, USA Living In: Elkridge, Maryland, USA
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Reviewed: Feb. 3, 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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SASSAFRAS245

	Cooking Level: Expert Home Town: Winamac, Indiana, USA Living In: Rochester, Indiana, USA
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Reviewed: Oct. 6, 2005

This is not like any egg roll wrapper I've encountered. This made a crepe. Not what I was looking for.

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LIZ1888

	Cooking Level: Expert Home Town: Lansing, Michigan, USA
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Reviewed: 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?

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Melissa Abercrombie

	Cooking Level: Beginning Home Town: Oklahoma City, Oklahoma, USA Living In: Edmond, Oklahoma, USA
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Reviewed: Aug. 3, 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.

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PHEOBS

	Cooking Level: Expert Living In: Fountain Hills, Arizona, USA
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Reviewed: Feb. 3, 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.

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Reviewer:

STEPHMIT


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