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RECIPE
4 INGREDIENTS8 STEPS1HR

Homemade Egg Roll Wrappers

5.0
2 Ratings
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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

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3/4 tsp
1/3 cup
Warm  Water

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Nutrition Per Serving

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CALORIES
81
FAT
1.0 g
PROTEIN
3.0 g
CARBS
14.7 g

Cooking Instructions

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Step 1
Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cup), Salt (3/4 teaspoon), Water (1/3 cup), and Egg (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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Nutrition Per Serving
Calories
81
% Daily Value*
Fat
1.0 g
1%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
30.4 mg
10%
Carbohydrates
14.7 g
5%
Fiber
0.5 g
2%
Sugars
0.1 g
--
Protein
3.0 g
6%
Sodium
163.5 mg
7%
Vitamin D
0.2 µg
1%
Calcium
8.2 mg
1%
Iron
1.0 mg
6%
Potassium
31.8 mg
1%
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