Egg-roll Wrappers

You will need


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■ 1 kg sifted all-purpose flour
■ 2 tsp salt
■ 2 eggs
■ 250 ml ice water
■ cornstarch


Serves:
48
Preparation Time:
35 minutes


Step 1: Egg Roll Wrappers needed tools

To make your Egg Roll Wrappers you will need a large bowl, a fork, a floured surface or the dough hook on your mixer or food processor, a clean cloth, a pastry board lightly dusted and a rolling pin.





Step 2: Mix the Egg Roll Wrapper Ingredients

Sift flour and salt into a large bowl. Make a well in the center andadd eggs and water. Using a fork, stir the dough until it just holdstogether and leaves the sides of the bowl.


Step 3: Kneading the Egg Roll Wrappers

Turn the bowl upside down, placing the dough onto the floured surface. Knead the dough until it is smooth and elastic, approximately 5 minutes. If you prefer, you can use the dough hook on your mixer or food processor. After you have finished mixing the dough, place a clean cloth over the dough and set aside for at least 30 minutes.


Step 4: Prepare to Cut Egg Roll Wrappers

It is now time to divide the dough into 4 parts. Dust your pastry board lightly with cornstarch to prevent the dough from sticking to the board. Roll each piece of the dough out to an 11 x 14 inch rectangle.


Step 5: Cut Your Egg Roll Wrappers

You now have four 14 inch lengths of dough. You will cut each 14 inch length section of dough into 4 equal parts. Next, turn your 14 inch lengths around so you are looking at the 11 inch length section of the dough. With this section, you cut into 3 equal parts. This will give you twelve 3 1/2 inch squares of dough.Place on a plate, powdered with cornstarch, the 12 sections and repeat the process with the 3 remaining parts of the dough.If you are not going to use the dough right away, wrap securely and freeze.