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 wrapper edges are thin, it's too cool. Experiment and enjoy!
Ingredients
- water: 0.75 cup (cold)
- egg: 1 piece (beaten)
- salt: 0.25 tsp
- ⅞ cup all-purpose flour:
- peanut oil: 2 Tbsp (divided)
Metric Conversion
Stages of cooking
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Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
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Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
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Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
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Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
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When wrappers have cooled completely, cut each one in half to yield eight wrappers.
