Rating: 3.5 stars 3.6
65 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 13

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!

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Yield:
8 wrappers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

89 calories; protein 2.2g; carbohydrates 10.5g; fat 4.1g; cholesterol 23.3mg; sodium 81.7mg. Full Nutrition
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