|
|
|
 |
|
|
Egg Roll Wrappers
Make Your Own and Store Ahead! |
 |
|
2 cups all-purpose flour, sifted
1 tsp. salt
1 egg
1/2 cup ice water
cornstarch
|
Sift flour and salt into a large bowl. Make a well in the center and add egg and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl.
Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes) or, if you prefer, use the dough hook on your mixer.
Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into four parts. Dust your pastry board or area with cornstarch and roll each piece of dough out into an 11x14 inch rectangle.
Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal parts. You will then have 12 3 1/2-inch squares of dough. Stack them on a platter or plate. The cornstarch will prevent them from sticking.
Repeat with the remaining three parts of dough. If you are not going to use them right away, wrap securely and freeze.
Keep a supply in the freezer and you will always be ready to make your favorite egg rolls. You can double or make larger batches of this if you want extra to freeze.
Enjoy!
|
 |
Preparation Time: 20-30 minutes |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Capt. Tom Smith
Florida
United States |
|
|
|
|
| This recipe has been viewed 13023 times. |
|
|
|
