Egg Roll Wrappers
Thin, pliable dough sheets rolled by hand for crisp, homemade egg rolls.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Eggs, Wheat
These wrappers come together from just flour, water, egg, and salt, kneaded into a smooth dough and rolled paper-thin. Making your own gives a sturdier, chewier wrapper than most store-bought versions and lets you cut squares to whatever size your filling needs. Use them fresh for egg rolls, or dust with cornstarch and stack for later frying.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup warm water
- 1 egg, beaten
- 1 tablespoon cornstarch, for dusting
Method
-
In a large bowl, whisk together the flour and salt.
-
Add the warm water and beaten egg to the flour mixture and stir with a wooden spoon until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
-
Shape the dough into a ball, cover with a damp towel or plastic wrap, and let rest at room temperature.
-
Divide the rested dough into 24 equal pieces and roll each into a small ball, keeping the rest covered.
-
On a lightly floured surface, roll each ball into a very thin 6-inch square or round, about 1/16 inch thick.
-
Dust each rolled wrapper lightly with cornstarch and stack between sheets of parchment paper to prevent sticking.
-
Heat a dry 9-inch skillet over medium heat and cook each wrapper for about 20 seconds per side, just until set but not browned, if using immediately as pre-cooked wrappers.
-
Use the wrappers fresh for rolling egg rolls, or stack with parchment between layers, wrap tightly, and refrigerate for up to 2 days or freeze for up to 1 month.
Rate this recipe
Egg Roll Wrappers
These wrappers come together from just flour, water, egg, and salt, kneaded into a smooth dough and rolled paper-thin. Making your own gives a sturdier, chewier wrapper than most store-bought versions and lets you cut squares to whatever size your filling needs. Use them fresh for egg rolls, or dust with cornstarch and stack for later frying.
1 hr 15 min 24 wrappers 60 cal
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup warm water
- 1 egg, beaten
- 1 tablespoon cornstarch, for dusting
Method
- 1
In a large bowl, whisk together the flour and salt.
- 2
Add the warm water and beaten egg to the flour mixture and stir with a wooden spoon until a rough dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- 4
Shape the dough into a ball, cover with a damp towel or plastic wrap, and let rest at room temperature.
- 5
Divide the rested dough into 24 equal pieces and roll each into a small ball, keeping the rest covered.
- 6
On a lightly floured surface, roll each ball into a very thin 6-inch square or round, about 1/16 inch thick.
- 7
Dust each rolled wrapper lightly with cornstarch and stack between sheets of parchment paper to prevent sticking.
- 8
Heat a dry 9-inch skillet over medium heat and cook each wrapper for about 20 seconds per side, just until set but not browned, if using immediately as pre-cooked wrappers.
- 9
Use the wrappers fresh for rolling egg rolls, or stack with parchment between layers, wrap tightly, and refrigerate for up to 2 days or freeze for up to 1 month.