Eggroll skins (uncooked)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| ½ | cup | Ice water |
Directions
1. Beat egg; then combine with flour, salt and ice water. Knead until smooth and elastic. Cover dough with a damp towel and refrigerate 30 minutes.
2. Place dough on a floured board. Roll out with a rolling pin until paper thin; then cut in six ½-inch squares.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .