MACHINE ROLL RECIPES

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HOMEMADE EGG ROLL WRAPPERS RECIPE - SIDECHEF



Homemade Egg Roll Wrappers Recipe - SideChef image

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

2 cup All-Purpose Flour
3/4 teaspoon Salt
1/3 cup Water
2 Egg

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

HOMEMADE EGG ROLL WRAPPERS RECIPE - SIDECHEF



Homemade Egg Roll Wrappers Recipe - SideChef image

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

2 cup All-Purpose Flour
3/4 teaspoon Salt
1/3 cup Water
2 Egg

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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