Basic Recipes - How to Make Homemade egg roll wrappers

INGREDIENTS

• 12 ounces of all-purpose flour
• 7 ounces of hot water
• 1/2 tsp of salt
• oil

STEP BY STEP

• First, dissolve 1/2 tsp of salt into 7 ounces of hot water - As hot as possible. Pour it into 12 ounces of all-purpose flour in batches. At the same time, use chopsticks to stir it. By adding hot water you will denature the proteins. So when you fry the egg rolls, the number of bubbles on the surface of the egg roll sheet will be less, which I think that is a sign of crispy skin.

• Let it sit until the temperature cools down to a point that your hands can handle. Knead it into a dough. It is very soft so it should be easy to form it together.

• Cover it with plastic film and let it sit for 30 minutes. 30 minutes later, knead it again for about 6 minutes until smooth.

• Cut it in half so it is not too big to work with. Then roll the half into a long even strip. Cut it into small even dough. Each of them weight about 0.7 ounces. Use a scale if needed.

• Sprinkle some flour So they don’t stick to each other. Flatten them with your hand one by one. Cover the rest with a plastic film while you are working with 1 small piece of dough.

• Roll it like the way how you roll a dumpling wrapper. Once you get 2 pieces like that, try to make them into almost the same size. Brush 1 piece with some oil. Any type of oil should work just fine here. Apply it evenly. Cover it with the other piece. Make sure they match each other. Flip it over and make sure the other side is matched exactly or else it will be a huge difference in shape after you rolled it.

• Do you best to get it as thin as possible because the thinner it is, the crispier you egg roll will be. If it is too thick, then your egg roll will be doughy. Feel free to sprinkle some flour to prevent sticky. Once you get the wrapper to about 9 inches across, cook it immediately. Do not make a lot and pail them together or else they will stick to each other.

• Turn the heat to medium. And place the dough piece in. It will just take about 20 seconds to see some big bubbles appear. Give it a flip. Let the other side cook for 10 seconds. Take it out and separate them slowly. It is ok even it breaks a little bit. Now you have 2 pieces of egg roll wrapper. Cover it with a slightly damp towel and continue doing the rest.

• Even though I think it is a good experience to make your own egg roll sheet, it is too much work. I make this recipe for those who can’t find egg roll sheet easily. If you do have access to it, by it from the supermarket to save time.

• Now I got 30 pieces of egg roll wrapper. I am to trimming off the edge and make it into a square shape. So they are the same size and my egg roll will turn out the same size too. This is about 6.5 inches. It is ok If you want to make it the bigger size. I like it to be smaller size is because I think 1 or 2 bite size egg rolls are perfect.

• You can double or triple the recipe and make a lot at a time. Put them in a sealable bag and freeze it. Just defrost them whenever you want to use them again.

Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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