HOW TO MAKE EGG ROLLS WRAPS RECIPES
EGG ROLL WRAPPERS RECIPE - FOOD.COM
Easy to make. I have had this recipe for over 20 years and no longer remember where I originally received it. Cooking time is approximate total cooking time for all 16 egg rolls.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 16 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 61.3, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 11.6, SodiumContent 150.3, CarbohydrateContent 11.9, FiberContent 0.4, SugarContent 0.1, ProteinContent 2
HOMEMADE EGG ROLL WRAPPERS RECIPE | SIDECHEF
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.
Provided by Cooking with Tovia
Categories Pescatarian Vegetarian Whole30 Easy Make Ahead Dairy-Free Shellfish-Free Weekend Project Soy-Free Stand Mixer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 3600S
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 7 calories, ProteinContent 0.3 g, FatContent 0.1 g, CarbohydrateContent 1.2 g, FiberContent 0.0 g, SugarContent 0.0 g, SodiumContent 13.6 mg, SaturatedFatContent 0.0 g, TransFatContent 0.0 g, CholesterolContent 2.5 mg, UnsaturatedFatContent 0.0 g
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This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. —Donna Frandsen, Cohasset, Minnesota
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