Chinese Egg Roll Wrap

Recipe by Bergy
READY IN: 1hr 30mins




  • Place all the ingredients in a blender, blend for 1 minute.
  • Scrape down the sides, blend for a few seconds more until smooth.
  • Refrigerate for 1 hour.
  • To Cook-----------------.
  • A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
  • Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
  • Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).
  • Flip the wrap and cook second side for a few seconds.
  • When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
  • Filling suggestion available under Chinese recipes here on Zaar.
  • You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.