Simple Egg Roll Wrapper Recipe

Appetizers in all shapes and sizes are a fun way to kick off a meal at home or while dining at a restaurant. Every culture has them and it's a great way to sample various cuisines. Egg rolls, a common component of Chinese cuisine, can be made with all types of fillings and can be served with a variety of sauces. But what about the wrapper? Recipe developer Miriam Hahn brings us this recipe for simple egg roll wrappers and says, "I typically have all of the ingredients for the egg roll filling and very often don't have the wrappers on hand, so at some point, I decided to just make my own."

These wrappers only involve a few ingredients and as long as you have a rolling pin, you're good to go. This recipe makes 8 egg roll wrappers, but you can easily double it if needed, and you can also make the dough up to three days ahead and roll them out when you are ready make the egg rolls. Read on to learn how to make simple egg roll wrappers.

To make this recipe, you most likely don't even need to go to the store. You will need some all-purpose flour, salt, an egg, ice water, and cornstarch. We told you it was simple! "We are mainly using the corn starch here so that the wrappers don't stick together but you can easily use parchment paper instead if you don't have corn starch on hand," Hahn shares

Our first step is to make the eggroll dough. Pull out a large bowl and add the flour, salt, egg, and water. Stir to combine, then lay the dough on a large cutting board that has been dusted with flour and knead it for about 3 minutes. You will know it is ready when everything is well combined and the dough is soft. Place the ball of dough into a clean bowl and cover with saran wrap or a dishtowel. Let this sit for 30 minutes to rest.

When the dough is ready, take it out of the bowl and knead it for 3 minutes. Then divide the dough into 2 sections. "We are going to be rolling the dough very thin so having it split into 2 sections will give us enough room on the cutting board," Hahn remarks. Take the first ball of dough and begin rolling. You want the dough to be about ⅛-inch thick and shaped into a rough rectangle shape. Don't worry about uneven edges as we'll be trimming those off in the next step.

Now we need to trim the dough into squares, so it's ready to use. "I like to make the wrappers 6x6-inches so that I have enough room for about ¼ cup of filling. If you prefer to make mini eggrolls you can adjust the size," Hahn remarks. Take a metal ruler or another cutting board with a straight edge and trim off the rough border edges. Now measure out 6x6-inch squares and using a paring knife, cut them out. You should easily get four wrappers from each section of dough.

Now sprinkle some cornstarch on the tops of the wrappers so that you can stack them up until you are ready to use. "I have a small mesh strainer that I like to use for this job but just sprinkling from a spoon works fine also," Hahn remarks. If you are ready to make your eggrolls, you can add the filling now or you can store them in a Ziploc or air tight container for up to a week.