Let me first humbly say that egg rolls are my signature dish--the one thing family members always request that I make when there is a big gathering. However, I've always used store-bought egg roll wraps. Tonight I found myself scrambling for something for dinner. I live in a rural area and didn't want to drive to the store, and since I had most of the other stuff I usually put in my egg rolls, I decided to make egg rolls in these shells. I thought the recipe was easy to work with, like others have said, but honestly, I would never work this hard again unless I was desperate. They took a long time to roll out. As others have said, my blobby shapes worked out fine so don't be worried about perfect squares. Also found that although they cooked up nicely enough, they didn't get crunchy like the store-boughts. They turned out okay, but definitely weren't my signature egg rolls. But thanks for posting--I always wanted to try making my own wraps.
These were delicious! I was surprised at how easy the dough was to work with. I did have trouble making actual squares, but the strange blob shapes I made worked fine. ZWT6 N.
Made these to go with Is It Egg Roll or Eggroll?. Dough was slightly sticky and used cornflour to keep from sticking while rolling it out. Thanks!
I added a teaspoon of sugar to help the texture, and the taste was awesome. Right out of the fryer they were perfect and crispy, but 5 minutes later they already got soft and chewy. Next time I will try to keep the rolls at low temp in oven to see if it will get them crispy. Over all this was a very simple recipe that I will use again
The mixture isn't in the proper proportions. The directions were followed exactly and it didn't work. Looks like the recipe needs a bit of tweaking in order for it to be viable. Stay away from this one.
realllllly gooooddddd!!!! just takes 4ever to roll them all out but its sooo worth it!!! :D
Excellent recipe - we didn't have any problems at all with wrappers tearing. A tip for rolling squares; roll first in one direction, then turn the rolling pin 90 degrees and roll some more. We were out of wax paper, but flouring them seemed to work as long as we didn't stack too many at once.
Thank you...much easier than I thought it would be especially the second time around!
Left out salt and make a low sodium wrap. They turn out great.
Great dough that's easy to work with. Crisp up perfectly. Have used this recipe for crab rangoons to replace wonton wrappers with good results too. Thanks!