Vegan Wonton Wrappers

By Blueyesdncr on January 25, 2008

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    1. 2 cups flour ( your choice)
    2. 1/2 teaspoon salt
    3. 1/2 cup warm water
    4. cornstarch


  1. Sift together flour and salt in a bowl.
  2. Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
  3. This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
  4. To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
  5. To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
  6. Serves: 8 servings of 4. (total of 32).