Egg Roll Wrappers
Submitted by runt 1
Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.
YIELD
48 wrappersPREP
60 minCOOK
0 minREADY
60 minMaking your own egg roll wrappers takes nothing more than flour, eggs, ice cold water, and salt. The dough kneads up smooth and elastic in about 5 minutes, rests for 30, then rolls out thin enough for crispy, blistered egg rolls that put store-bought wrappers to shame.
Ice cold water is the key detail most recipes skip explaining. Cold water slows gluten development during the initial mixing, which makes the dough easier to roll thin without springing back. After the rest period, the gluten relaxes further, and you can stretch each piece into a paper-thin sheet without tearing.
Cornstarch for dusting (instead of flour) is a smart choice here. It prevents the stacked wrappers from sticking without adding extra gluten that would toughen them. Each wrapper peels away cleanly from the stack, even after freezing.
Pro Tips
- Knead until the dough is truly smooth and elastic. Under-kneaded dough tears when rolled thin.
- Let the dough rest for the full 30 minutes, covered. Skipping the rest means fighting rubbery dough that won’t stay rolled.
- Roll each section as thin as you can manage. Thick wrappers fry up doughy instead of crispy and bubbly.
- Freeze stacked wrappers tightly wrapped. They keep for months and thaw in minutes at room temperature.
Variations
- Wonton wrappers: Roll the dough even thinner and cut into smaller 3-inch squares for wontons or dumplings.
- Baked egg rolls: These wrappers work for baked egg rolls too. Brush with oil before baking for a lighter, crispy alternative to frying.
Ingredients
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 11×14-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.
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