Egg Roll Wrappers

Egg Roll Wrappers

41

"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

40 m servings 89 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

41
  1. 47 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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

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 re...

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...

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.

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 pic...

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 re...

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

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.

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

Make sure your batter is fairly thin! Don't use the given proportions verbatim but rather use your judgment to make sure they'll flow out so that they wind up nice and thin. Otherwise you'll w...