Stir the salt into the flour. Add the lightly beaten eggs.
Slowly add the water, stirring continuously until you have a smooth, thin batter. If the batter is too dry, add 1 or 2 more tablespoons of water. Let the batter rest for 1 hour.
Heat a frying pan on medium low heat. Wipe a small amount of oil over the pan, removing any excess but making sure the pan is evenly covered.
Turn the heat down to low. Add 2 heaping tablespoons of batter into the middle of the pan. Immediately begin smoothing the batter out to form a circle approximately six inches in diameter. Use a spatula to remove the wrapper from the pan as soon as the bottom is cooked and the edges begin to curl slightly (less than one minute). Drain on paper towels. Continue with the rest of the batter, cleaning out the pan as needed.
Cool or refrigerate or freeze the egg roll wrappers until ready to use. Thaw before using.