How to Make Egg Roll Wrappers From Scratch

Making egg roll wrappers from scratch requires a bit of time and practice but can give you fresh, homemade wrappers for your egg roll creation. Here's how to make egg roll wrappers:

Ingredients:

- 1 cup all-purpose flour

- 1/4 teaspoon salt

- 1 large egg

- 1 cup water

- 1 tablespoon cornstarch

Instructions:

1. Make the Dough:

- In a large mixing bowl, whisk together the flour and salt to combine them evenly.

- In a separate bowl, beat the egg and water until smooth.

- Gradually add the egg and water mixture to the flour mixture while whisking continuously until combined. The dough should be smooth and slightly sticky.

2. Rest and Knead the Dough:

- Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.

- After resting, knead the dough on a lightly floured surface until smooth and elastic. This should take about 5 minutes.

3. Divide the Dough:

- Divide the dough into 8 equal portions.

- Cover each portion with a damp kitchen towel or plastic wrap to prevent it from drying out while you work with one at a time.

4. Roll Out the Dough:

- Place one portion of dough on a lightly floured surface and begin rolling it out with a rolling pin.

- Roll the dough out into a thin, rectangular shape, about 8-10 inches (20-25 cm) long and 5-7 inches (12-17 cm) wide.

- The wrapper will be almost translucent once rolled out thin enough.

5. Steam the Wrappers:

- Heat a large bamboo steamer or collapsible steamer insert over boiling water.

- Place a damp kitchen towel inside the steamer to prevent the wrappers from sticking to the bamboo slats.

- Arrange the rolled-out wrapper on the damp cloth in the steamer.

- Cover the steamer with its lid and steam the wrapper for about 30-60 seconds, or until it becomes translucent.

- Carefully remove the cooked wrapper from the steamer using a spatula or chopsticks and place it on a wire rack to cool and dry.

6. Repeat with Remaining Dough:

- Repeat the rolling and steaming process with the remaining portions of dough until all of the wrappers are made and cooked.

7. Store or Use the Wrappers:

- Once cool, stack the egg roll wrappers between layers of parchment paper or wax paper to prevent sticking.

- Store the wrappers in an airtight container in the refrigerator for up to 2 days.

- If not using them immediately, the egg roll wrappers can be frozen in an airtight container or freezer-safe plastic bag for up to 2 months.

Tips:

- When rolling the dough, work quickly to prevent it from drying out.

- If the dough becomes difficult to roll, cover it with a damp cloth and let it rest for a few minutes before continuing.

- When steaming the wrappers, make sure not to overcrowd the steamer. Leave some space between each wrapper to allow for proper steaming.

- If the wrappers become stuck together while steaming, gently separate them with a spatula or chopstick.

- These homemade egg roll wrappers can be used to make different types of egg rolls or other fried or steamed filled dough dishes.