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LOCATION: Recipes >> Asian >> Eggrolls 11

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Eggroll Wrappers
Yield: makes 24 egg-roll wrappers, or 96 wonton or steamed dumpling wrappers

2 1/2 cups all-purpose flour
1 tsp kosher salt
1 extra large egg
1/2 cup water, approximately
Cornstarch, to keep wrappers separate

Put the flour and salt in a large mixing bowl. Make a well in the
center and pour in the egg and water. With your fingers, combine
the ingredients until they adhere into a dough. Add more water, 1
tablespoon at a time, if the dough is dry. Knead the dough until
smooth and soft, cover with plastic wrap and let rest for 30 minutes.

Divide the dough in half. Keep half the dough covered and roll out
the other half on a heavily floured surface into a very thin
(1/32-inch) sheet, about 36 x 12 inches. With a sharp knife, cut
6-inch squares for egg roll wrappers or 3-inch squares for wonton
wrappers. Do the same with the remaining half of the 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. They will keep in the refrigerator for up to 3 days
or in the freezer for up to a month.

NOTE: You can also use a pasta machine to roll out the dough.


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5 of 9 people found the following review helpful:
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Eggroll wrappers truly excellent, October 28, 2005 - 10:51 PM
Reviewer: Umm Mu'awiyyah from Philadelphia, PA
These eggroll wrappers were better than store bought wrappers. They were a little thicker which allows you to use just one. The dough was a bit to roll out but the ending results were way worth it. This is a really good recipe. I even froze the dough and thawed it out before using. The cornstarch allowed the dough to stay separate. I had to roll the dough out a little thinner after taking out of the freezer but that was no problem. These were excellent wrappers

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