Egg Roll Wrappers recipe

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Ingredients

1 egg, beaten
¾ cup cold water
¼ teaspoon salt
⅞ cup all-purpose flour
2 tablespoons peanut oil

Nutrition Info

88.5 calories
carbohydrate: 10.5 g
cholesterol: 23.3 mg
fat: 4.1 g
fiber: 0.4 g
protein: 2.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 81.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 wrappers

Recipe Note

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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