Egg Roll Wrappers
Yield
48 wrappersPrep
60 minCook
0 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
water
ice cold |
|
| 1 | x |
cornstarch
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
water
ice cold |
|
| 1 | x |
cornstarch
|
*
|
Directions
Sift flour and salt into large bowl.
Make a well in the center and add eggs and water.
Using a fork, stir the dough until it just holds together and leaves the sides of the bowl.
Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes or, if you prefer, use the dough hook on your mixer or food processor).
Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into four parts.
Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11x14-inch rectangle.
Cut the 14-inch length into four parts and the 11-inch length into three parts (you will have 12 3½ inch squares of dough).
Stack on a plate (the cornstarch will prevent sticking).
Repeat with the remaining three parts of dough.
If you are not going to use right away, wrap securely and freeze.
