Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it’s too cool. Experiment and enjoy!
Original recipe makes 8 wrappers
Ingredients
1 egg, beaten
3/4 cup cold water
1/4 teaspoon salt
7/8 cup all-purpose flour
2 tablespoons peanut oil
-
PREP
30 mins
-
COOK
10 mins
-
READY IN
40 mins
Directions
- In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
- Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
- Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
- Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.
Nutrition
Calories: 89 kcal
Carbohydrates: 10.5 g
Cholesterol: 26 mg
Fat: 4.1 g
Fiber: 0.4 g
Protein: 2.2 g
Sodium: 82 mg