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Egg Roll Wrappers

Print Recipe
Prep Time 1 hour
Servings: 8 Servings
Course: Appetizer
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 2 cups Flour
  • 1/2 tsp Salt
  • 1 Egg
  • 1/2 cup Water, Ice cold
  • 1 Tbsp Cornstarch

Method
 

  1. Combine all except cornstarch in a large bowl. Knead for about 3 minutes. Cover with plastic wrap and let rest for 30 minutes.
  2. After resting, knead dough for 3 minutes. Split into 4 sections. Roll each section through pasta press until 1/8 inch thick.
  3. Cut strips into squares. Dust each with cornstarch. Store in refrigerator up to a week.