4 INGREDIENTS • 8 STEPS • 1HR

Homemade Egg Roll Wrappers

Name: Homemade Egg Roll Wrappers
Total time: PT3600.0S
Yield: 12
Ingredients: 2 cup All-Purpose Flour; 3/4 teaspoon Salt; 1/3 cup Water; 2 Egg

Recipe

4.6

9 ratings

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.

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Homemade Egg Roll Wrappers

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Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

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.

1HR

Total Time

$0.43

Cost Per Serving

Ingredients

Servings

12

us / metric

2 cups

All-Purpose Flour

1 tsp

Salt

1/3 cup

Warm Water

2

Eggs

Nutrition Per Serving

VIEW ALL

Calories

81

Fat

1.0 g

Protein

3.0 g

Carbs

14.7 g

Add to plan

Homemade Egg Roll Wrappers

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

step 1

Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cups), Salt (1 tsp), Water (1/3 cup), and Eggs (2). Mix on low speed for 2-3 minutes, until dough comes together.

step 2

Knead on low speed for another 3-4 minutes.

step 3

Wrap the dough in plastic wrap. Let rest for 30-45 minutes.

step 4

Divide dough into 4 equal parts. Re-wrap any dough you aren't currently using. Fold dough into a square.

step 5

Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.

step 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.

step 7

Trim dough into squares.

step 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.

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