Egg Roll Wrappers Recipe

Ingredients
<br>- 1 egg, beaten
<br>- 3/4 cup cold water
<br>- 1/4 teaspoon salt
<br>- 7/8 cup all-purpose flour
<br>- 2 tablespoons peanut oil
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.
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Ingredients
- 1 egg, beaten
- 3/4 cup cold water
- 1/4 teaspoon salt
- 7/8 cup all-purpose flour
- 2 tablespoons peanut oil

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

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