Rating: 3.63 stars
64 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 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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Reviews (56)

Most helpful positive review

Rating: 5 stars
02/10/2007
These work great, but are definitely an acquired talent! I made them in a small frying pan set just below medium. I actually used about 1/8 the batter per wrapper (not 1/4), but doubled the recipe so I could throw out ones I ripped. They ended up being 5-6" by 5-6" (I tried to make them square-ish so they'd be easier to wrap). Be careful not to over cook them - the bottom side should be barely, barely golden, the top just barely not wet. Let them cool for a minute before wrapping, or they tear. Don't let them go too long, though, or they crack. DO NOT OVER FILL! Each wrapper makes one egg roll appx. the length of your thumb and 2-3 times the size. Good luck! Read More
(129)

Most helpful critical review

Rating: 1 stars
01/22/2005
The egg mixture for these wrappers came out way too thick & lended a very doughy and chewy texture. Am I doing something wrong? Read More
(17)
64 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 13
Rating: 5 stars
02/09/2007
These work great, but are definitely an acquired talent! I made them in a small frying pan set just below medium. I actually used about 1/8 the batter per wrapper (not 1/4), but doubled the recipe so I could throw out ones I ripped. They ended up being 5-6" by 5-6" (I tried to make them square-ish so they'd be easier to wrap). Be careful not to over cook them - the bottom side should be barely, barely golden, the top just barely not wet. Let them cool for a minute before wrapping, or they tear. Don't let them go too long, though, or they crack. DO NOT OVER FILL! Each wrapper makes one egg roll appx. the length of your thumb and 2-3 times the size. Good luck! Read More
(129)
Rating: 4 stars
04/14/2008
This is a great recipe for homemade egg roll wrappers. Have some patience - it does take a little practice, and make sure you roll them thin. I had no problems with them turning out like "crepes." Just make sure you fry them long enough after filling. Read More
(62)
Rating: 5 stars
01/20/2010
These are great! (and easy once you get the hang of it)..To keep them from getting too thick, pour the batter in a circle... literally an "O" shape, instead of in a pancake-like circle. Then pick up the wok and shake/roll it around until the dough is spread thin and the circle is filled in. I found I didn't need any oil in my Teflon coated wok. One batch made about 6 wraps for me. Read More
(47)
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Rating: 5 stars
02/03/2004
Tasty easy and great to use! Try them with the sambusa recipe here on allrecipes or eat them by themselves. I found that a skillet was much easier to use than a wok. Read More
(47)
Rating: 5 stars
08/03/2004
These were fabulous. I bought rice paper instead of egg roll wrappers and thought I was doomed (I had already made the filling and everything!). Luckily my husband checked Allrecipes. This recipe saved my dinner. It didn't make enough, so I had to make another batch (even for just the 2 of us). But they are SO easy it wasn't a big deal. Read More
(23)
Rating: 5 stars
02/03/2006
This a great recipe. (I have used thhis recipe for more than 30 years) I often have to double or triple it. If you have any dough left - bake it with cinnamon and sugar as a treat. Read More
(18)
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Rating: 5 stars
04/28/2007
Excellent! I added parsley flakes for color and some onion powder for a little flavor and they were super! Read More
(18)
Rating: 1 stars
01/22/2005
The egg mixture for these wrappers came out way too thick & lended a very doughy and chewy texture. Am I doing something wrong? Read More
(17)
Rating: 4 stars
02/10/2009
Make sure your batter is fairly thin! Don't use the given proportions verbatim but rather use your judgment to make sure they'll flow out so that they wind up nice and thin. Otherwise you'll wind up with little pancakes. Read More
(13)