Description
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!
Ingredients
- 1 egg, beaten
- ¾ cup cold water
- ¼ teaspoon salt
- ⅞ cup all-purpose flour
- 2 tablespoons peanut oil
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 8