Egg Roll Wrappers

"Easy to make. I have had this recipe for over 20 years and no longer remember where I originally received it. Cooking time is approximate total cooking time for all 16 egg rolls."
 
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Egg Roll Wrappers created by Random Rachel
Ready In:
1hr
Ingredients:
4
Serves:
16
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ingredients

  • 1 large egg, lightly beaten (set aside a small amount for sealing)
  • 2 cups flour
  • 1 teaspoon salt
  • 12 cup very cold water
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directions

  • Combine ingredients to make a dough.
  • Cover and let rest for 10 minutes.
  • Knead until smooth and elastic.
  • Divide into 16 pieces.
  • Roll into 6 inch squares.
  • (Dough should be very thin).
  • Stack rolled squares separately with wax paper between each one.
  • Keep covered so they will not dry out while making the entire recipe of wrappers.
  • Fill by making a line of your favorite filling about 1/2 from top and side edges.
  • Fold in each side over filling.
  • Brush on a small amount of saved egg along remaining side edges and the bottom edge.
  • Roll from the top to the bottom and press lightly so it will seal.
  • Fry at 350 degrees until golden brown.

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  1. Carlie_Warley
    Hi! How do I fry these exactly? Which oil am I using and what is the process exactly? Am I putting them in the oven or a fryer? I don't have a fryer so I just fry everything on my stovetop. Any help is greatly appreciated! Thanks so much!
     
  2. lauramarie.s
    This recipe is awesome. I used cup4cup gf flour (no other changes) and was pleasantly surprised with how easily the dough rolled out by hand.
     
  3. Mary M.
    Made these today and they came out really good. I don’t have a pasta machine so had to roll them out by hand. I probably should’ve done 8 instead of 16 because they came out really small. They are more like appetizers, but the taste is there!!.
     
    • Review photo by Mary M.
  4. cnerak99
    I used my pasta machine to roll these out and it worked great. Definitely a keeper recipe!
     
  5. Randi L.
    I want to make these. How do you feel they would do with Gluten free flour? Also many real Chinese places use peanut butter in their egg rolls? How would I incorporate this? I also like very crunchy BIG fat one like the picture What would I do to make sure they turn out like this picture below?
     
    • Review photo by Randi L.

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