EGGROLL WRAPS RECIPES

Steps:

• Combine ingredients to make a dough.
• Cover and let rest for 10 minutes.
• Knead until smooth and elastic.
• Divide into 16 pieces.
• Roll into 6 inch squares.
• (Dough should be very thin).
• Stack rolled squares separately with wax paper between each one.
• Keep covered so they will not dry out while making the entire recipe of wrappers.
• Fill by making a line of your favorite filling about 1/2 from top and side edges.
• Fold in each side over filling.
• Brush on a small amount of saved egg along remaining side edges and the bottom edge.
• Roll from the top to the bottom and press lightly so it will seal.
• Fry at 350 degrees until golden brown.

Steps:

• 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.
• Knead on low speed for another 3-4 minutes.
• Wrap the dough in plastic wrap. Let rest for 30-45 minutes.
• Divide dough into 4 equal parts. Re-wrap any dough you aren't currently using. Fold dough into a square.
• Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.
• 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.
• Trim dough into squares.
• 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.