• 2-1/2 c.flour
  • 1 tsp salt
  • 1 extra large egg or 2 egg whites only
  • 1/2 c water


Cornstarch to keep wrappers seperate. Put the flour and salt into a large mixing bowl. Make a well in the center and pour in the egg and water. With your fingers, combine the ingreidents until it forms into a dough. Add more water 1tbs at a time, if the dough is dry. Knead the dough until smooth and soft, cover with plastic wrap and let rise for 30 minutes. Divide the dough in 1/2. Keep half the dough covered and roll out the other on flour surface into a very thin sheet. 36 x 12 inches. With a knife, cut 6 inch squares for egg roll wrappers. Do the same with the other half dough. Sprinkle cornstarch between each wrapper and stack them. They are now ready to use. To store fresh wrappers, wrap in foil and put in a plastic bag. 3 days in fridge and a month in the freezer. Fill with desired filling.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Egg Roll Wrappers