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Egg Roll Wrappers

Egg Roll Wrappers

Cost $3, save $5

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $3

INGREDIENTS

  • Wet Ingredients

    • 💧 ¾ cup cold water
    • 🥚 1 large egg, beaten
    • 🧂 ¼ teaspoon salt

  • Dry Ingredients

    • 🌾 ⅞ cup all-purpose flour

  • Oil

    • 2 tablespoons peanut oil, divided

STEPS

1

Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.

2

Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.

3

Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down.

4

Repeat to make another wrapper. Rub the wok with the remaining 1 tablespoon of peanut oil, then make the remaining two wrappers using the same method.

5

When wrappers have cooled completely, cut each one in half to yield eight wrappers.

NUTRIENTS

Per 1 serving

🔥

89

Calories

  • 2
    Protein
  • 11
    Carbs
  • 4
    Fats

💡 Adjust the wok temperature depending on how quickly the batter is setting.Butter or vegetable oil can replace peanut oil if required.Store unused wrappers in an airtight container in the refrigerator for up to a week.