Prep 10 mins
Cook 20 mins
In answer to a query on the threads. I got this recipe off the net a while ago.
Make and share this Egg Roll Wrappers recipe from Food.com.
- Beat eggs and water until foamy.
- Beat in the flour gradually and stir in salt to make a thin smooth batter.
- Heat an 8 inch frying pan until hot with a light film of vegetable oil on bottom.
- Pour in about 1/4 cup of the batter and quickly shake the pan to spread the batter out until a thin coating covers bottom of pan.
- Cook until golden on underside, left out very carefully onto a damp paper towel and repeat until all the batter is used.
I was definitely leery of trying this--as I am with all unrated recipes. But the more I looked at it, the more it seemed like a good concept. So I tried them out. It looked promising as I made them. They had that nice rubbery feel of the store-bought wrappers, so I made the whole recipe. I tried one right away wrapped around some leftover cabbage. Pretty good. It stayed together nicely upon frying, so I thought it was promising. The real test, I thought would be after sitting in the fridge for a couple days. So the entire stack (separated by damp paper towels) went in a ziploc in the fridge. Two days later they were perfect. No sticking or tearing and they stayed together while frying. The only thing I'll do differently next time is adding more flour. They crisp up beautifully, but I think they'll benefit from a higher flour-eggs ratio.
The other review was spot on! I had a little trouble with the first few being too fluffy and thick, but I quickly got the hang of it. I didn't want to stand at my stove for a long time so I put the batter in the fridge to make more as I use them. c: