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Egg Roll Wrappers

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water, divided
Cornstarch
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Let's Make It
1
Sift the flour into a large bowl. Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter. Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover the dough and let rest for at least 30 minutes.
2
Knead the dough briefly, and then cut in half. Turn out onto a lightly floured surface. Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
3
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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