Homemade Egg Roll Wrappers
Equipment
- mixing bowl
- whisk
- Measuring cups and spoons
- 6-inch non-stick pan
- Pastry brush or silicone spatula
- Thin spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1 1/4 cups cold water
- Cooking spray as needed
Instructions
- Add the all-purpose flour and salt to a mixing bowl. Whisk to combine.
- Add the egg and cold water. Whisk until the batter is completely smooth, thin, and almost runny, similar to thin pancake batter.
- Place a non-stick pan over low-medium heat. Coat it lightly with cooking spray.
- Add just enough batter to coat the bottom of the pan. Use a pastry brush or silicone spatula to quickly paint it into a thin, even layer.
- Cook until the wrapper no longer looks wet and the edges begin to curl away from the pan.
- Carefully flip the wrapper. Cook the second side for 40 to 45 seconds.
- Transfer the wrapper to a plate. Repeat with the remaining batter, spraying the pan lightly again only as needed.
- Keep the finished wrappers covered until you are ready to fill them.
Notes
Keep the heat low enough that the wrappers remain soft and pale rather than crisp.
Whisk the batter until no lumps remain.
Place parchment between cooled wrappers to prevent sticking.
Drain cooked fillings well before assembling your egg rolls.
Cook filled egg rolls until the wrappers are crisp and the filling reaches a safe temperature.
***Nutrition information should be calculated using the exact brands and portions used. Daily Values are generally based on a 2,000-calorie diet, but personal needs vary. Anyone following a medically restrictive diet should confirm ingredients and nutrition information with a qualified professional.
Nutrition
Calories: 75kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 241mgPotassium: 26mgFiber: 1gSugar: 0.1gVitamin A: 24IUCalcium: 6mgIron: 1mg
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