If you usually buy egg roll wrappers at the grocery store, try this easy egg roll wrapper recipe instead. It includes instructions on how to cut the wrappers into uniform squares as well as tips for how to use a 6-inch round pan (an egg pan used in the food service industry).
Freezing the egg roll wrappers, whether store bought or homemade, makes them easier to work with and helps to keep them from breaking apart during cooking. It only takes a few extra minutes to cook them if they are frozen.
Simple Rolled Egg Roll Wrapper Recipe
Ingredients You Will Need:
2 ½ cups flour
1 teaspoon salt
2 egg whites, mixed
½ cup cold water
Mix the flour and salt together. Make a well in the middle and pour in the eggs and water. Using your fingers, gently combine the ingredients to make a dough. If the dough seems a bit too dry, add cold water (a tablespoon at a time). The dough should be smooth and soft.
Cover with plastic wrap. Set aside and let the dough rise for 30 minutes.
Divide the dough in half. Keep ½ covered while you are working with the first ½. Roll the dough out on a floured surface. You will need to form a very thin sheet that is 36 x 12 inches. Cut six inch squares. Stack the squares on a plate dusted with cornflower. Dust the top of each square with cornflower to keep them from sticking to each other. You can also use parchment paper between the squares.
Follow the same instructions for the second half of the dough. You can either freeze them for later use or use them as they are.
Egg Roll Wrapper Recipe for the Wok
Ingredients You Will Need:
1 egg, beaten
¾ cup ice water
¼ teaspoon salt
1 cup flour
3 tablespoons peanut oil
Using a whisk, mix the egg, ice water and salt. Add the flour, ?" at a time. Let the mix sit at room temperature for 15 minutes.
Heat the wok over high heat. Remove from the heat and coat the sides with one tablespoon peanut oil. Reduce heat to medium low. While the wok is warm, pour about ¼ of the egg mixture into the wok, making about an eight inch circle.
Quickly rotate the wok, spreading the batter around. Put the wok back on the heat, and cook 30 seconds or until the bottom of the egg roll wrapper is brown and the sides start to curl. Remove the egg roll wrapper and drain on a paper towel with the brown side down.
Repeat the procedure with the rest of the batter, ¼ at a time. Add more peanut oil as needed, so the egg roll wrappers do not stick.
If you use good fresh ingredients with plenty of flavor, and cook them to crispy perfection, you can make delicious egg rolls at home. The best part of this recipe is that it is baked, not fried, meaning you don't have to feel guilty afterwards.