Make ’em Yourself Eggroll Wraps

Homemade egg-roll wraps

Homemade egg-roll wrappers are by far better than any you can purchase at your local grocery store. They only take a few ingredients that you probably already have in the house and they are very simple to make.

I believe the most difficult step to making these egg-roll wrappers is rolling them out as thin as they should be. With a bit of flour for dusting, and a nice heavy rolling pin, or a kitchen-aid pastry attachment, it won’t be that hard. I do it by hand, and for me, the only problem with it is making sure its rolled out evenly.

In the end, no matter how you use the egg-roll wrappers, you will be pleased with them.

Ingredients:

  • 2+ cups of flour (the extra+ is for dusting)
  • 1 whole egg
  • 1/2 cup cold water (I use the water from the refrigerator or you may add ice to cool it)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

er1Directions:

In a medium sized mixing bowl, sift together flour, salt and sugar. 
In a small, separate bowl, beat egg and water together thoroughly.
Make a well in the middle of the flour and add your egg and water mixture.
Stir until completely combined. The dough will be sticky.

Lightly flour your hands and your work surface (I use the table top).

 

Knead to a soft dough.

Knead dough a few minutes until it is smooth and silky feeling. 3 – 5 minutes should do it.
 
 
 
 
 
 
 
 
 
 
 
Cover the dough and place in the refrigerator for 1/2 hour.

Cover the dough and place in the refrigerator for 1/2 hour.

 

Cover the dough and place in the refrigerator for 1/2 hour.

Return dough to your work surface that should be dusted with flour.
 
 
 
 
 
 
 
 

Roll it out all together in a big square or rectangular shape.

You can either roll it out all together in a big square or rectangular shape and cut square out with a pastry cutter or pizza wheel, or you can divide it into 6-12 equal size pieces and roll each individually into a square or circle shape of desired size.
 
 
 
 
 
 

I like to roll them all at once.

I like to roll them all at once, and I use larger square for spring rolls and smaller squares for deserts.
This shows how thin they should be!

This shows how thin they should be!

To store them,simply place wax paper between each square or dust with additional flour or cornstarch. I use cornstarch.  Keep in the refrigerator or freeze.

To store them, keep in the refrigerator or freeze.

To store them,simply place wax paper between each square or dust with additional flour or cornstarch. I use cornstarch.
Keep in the refrigerator or freeze.
 
 
 
 
 
 
 
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