Eggroll skins (uncooked)

Yield: 12 Servings

Measure Ingredient
1 \N Egg
2 cups Flour
½ teaspoon Salt
½ cup Ice water

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, .

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