egg roll wrappers

Categories
Chinese
Yield
48 servings
MeasureIngredient
4 cups All-purpose flour sifted
2 teaspoons Salt
Eggs
1 cup Ice water
  Cornstarch

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Sift flour and salt into a 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 mins 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 mins.

Divide the dough into 4 parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11 x 14-inch rectangle. Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal parts ( you will have 12 3½-inch squares of dough). Stack on a plate (the cornstarch will prevent sticking).

Repeat with the remaining 3 part of dough.

If you are not going to use right away, wrap securely and freeze.

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