Once you make these Homemade Egg Roll Wrappers, you'll never buy them again. You could cut these into smaller squares and use them as wonton wrappers too. A pasta machine makes easy work of flattening out the dough.
Total Time
1hr
4.6
10 Ratings
Author: Cooking with Tovia
Servings:
12
Ingredients
•
2
cups
All-Purpose Flour
•
1/2
tsp
Salt
•
1/3
cup
Warm
Water
•
2
Eggland's Best Classic Eggs
Cooking Instructions
1.
Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cups), Salt (1/2 tsp), Water (1/3 cup), and Eggland's Best Classic Eggs (2). Mix on low speed for 2-3 minutes, until dough comes together.
2.
Knead on low speed for another 3-4 minutes.
3.
Wrap the dough in plastic wrap. Let rest for 30-45 minutes.
4.
Divide dough into 4 equal parts. Re-wrap any dough you aren't currently using. Fold dough into a square.
5.
Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.
6.
Switch pasta machine to the next narrowest setting and run it through twice. Repeat, switching to increasingly narrow settings, until you reach the smallest setting. When dough gets too long, cut it in half and continue.
7.
Trim dough into squares.
8.
Refrigerate egg roll wrappers for later, or use right away. If stacking, dust each side with flour so they don't stick to each other.
Nutrition Per Serving
CALORIES
81
FAT
1.0 g
PROTEIN
3.0 g
CARBS
14.7 g
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