EGG ROLL WRAPPERS
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!
Provided by Matilda
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
- 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 : Calories 88.5 calories, Carbohydrate 10.5 g, Cholesterol 23.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 81.7 mg, Sugar 0.1 g
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