Are you someone who gets intimidated by the thought of making egg roll wrappers from scratch? Have you tried different methods but none of them turned out perfect? Well, you’re not alone. Making egg roll wrappers might sound complicated, but trust me, it’s not as hard as it seems. With just a few ingredients and some simple steps, you can easily make your own egg roll wrappers at home. And the best part? They taste way better than the store-bought ones.

To start with, you only need four basic ingredients: all-purpose flour, salt, water, and an egg. Mix all these ingredients together until it forms a smooth dough. Then, divide the dough into small balls and roll them out into thin sheets. Don’t worry if your wrappers are not perfectly shaped, because with practice, you will get better and better. Once your egg roll wrappers are ready, you can fill them with your favorite ingredients and deep-fry or bake them to achieve that crispy and golden brown texture. In this article, I’ll guide you through the step-by-step process of making egg roll wrappers. So, let’s get started!

1. Ingredients needed to make an egg roll wrapper

When it comes to making egg roll wrapper, the ingredients you’ll need to gather are quite simple and easily accessible. You will need two cups of all-purpose flour, half a teaspoon of salt, one beaten egg, and half a cup of lukewarm water. However, some people prefer to use a combination of flour and cornstarch, and that’s perfectly okay.

2. Mixing the ingredients

To get started with making your egg roll wrapper, it’s essential to combine all the ingredients in a mixing bowl. Begin by sifting the flour and placing it in a large mixing bowl. Add the salt to the sifted flour, then make a well in the middle of the flour. Pour in the beaten egg and half a cup of lukewarm water into the well. Start mixing all the ingredients together until you get a smooth dough.

3. Kneading the dough

After mixing all the ingredients together, transfer the dough to a flat surface and knead it for about ten minutes. If the dough feels too dry, add a teaspoon of water, and if it’s too sticky, add a little flour. Continue kneading the dough until it becomes smooth and elastic.

4. Rolling the dough

When the dough is well kneaded, divide it into two equal portions and roll them out. You can use a rolling pin to flatten the dough or use a pasta maker to get a thin and even wrapper. Ensure that the dough is thin enough to get a crispy shell when fried.

5. Making the egg roll wrapper squares

After rolling out the dough, use a knife or pizza cutter to cut it into squares. You can choose to make small or large squares, depending on the type of filling you plan to use. Ensure that the squares are even in size so that they cook evenly.

6. Storing the egg roll wrapper

If you’re not using the egg roll wrappers immediately, you can store them in the fridge for up to three days. It’s essential to separate each wrapper using a piece of parchment paper or plastic wrap to prevent them from sticking together.

7. Prepping for frying

Before you start frying the wrapper, it’s essential to place them in a single layer and cover them with a moist paper towel. This will keep the wrappers soft and moist, making it easier to wrap the filling.

8. Wrapping the filling

When it comes to wrapping your filling in the egg roll wrapper, you’ll need to use about two tablespoons of the filling for each wrapper. Start by placing the filling in the center of the wrapper, fold the bottom up towards the filling. Stop when the filling is covered, fold in the sides and roll tightly. Seal the final edge with a little bit of water.

9. Frying the egg roll wrapper

When you’re ready to fry the egg roll wrapper, heat up oil in a pan or deep fryer. Once the oil is hot enough, place the egg rolls into the oil and fry them until they are golden brown. Drain the egg rolls on paper towels to remove any excess oil.

10. Serving and storing

Once the egg roll wrapper is cooked, you can serve it hot with dipping sauce or store it in the fridge. If you’re storing the egg rolls, refrigerate them in an airtight container or a plastic bag for up to four days. To reheat, place the egg rolls on a baking sheet and heat in the oven for about ten minutes at 350°F.

Ingredients and Tools Available

When it comes to making egg roll wrappers at home, the ingredients you need are not complex. You will only need the following basic components;

  1. All-purpose flour
  2. Cornstarch
  3. Salt
  4. Cold water

Before you begin with the recipe, ensure that the tools and equipment you will need are available in your kitchen. Some of the things you might require include:

  1. A large bowl to mix your dough
  2. A silicone mat or surface to roll out the dough
  3. A sharp knife or a pizza cutter
  4. A rolling pin
  5. Plastic wrap or a damp towel to cover your dough when resting or rolling

Having all the ingredients and tools ready will make the process more manageable and stress-free. Therefore, collect everything you need before embarking on this culinary adventure.

Mixing and Kneading the Dough

With your tools in place and ingredients lined up on your counter, it’s time to make the egg roll wrapper dough. Begin by mixing all-purpose flour, cornstarch, and salt in a large bowl. Make a well in the center of the mixture and pour half of the cold water.

Use a spoon or spatula to mix the water slowly into the dry ingredients until you get a sticky dough. Add the remaining water, one tablespoon at a time, while stirring, until the mixture comes together to form a ball.

Transfer your dough onto a clean work surface or silicone mat and knead it gently for about 10-15 minutes. The aim is to create a smooth dough that is easy to roll out and not too sticky. If the dough becomes too sticky, dust it with flour as you knead.

Once done, cover the dough with plastic wrap or a damp towel, and let it rest for at least half an hour. This resting time will make the dough more pliable and easy to roll out into thin sheets.

Rolling and Cutting the Dough

After the resting period, use your rolling pin to roll out the dough into thin sheets. Roll until you have a thickness of about 1mm or less, and the edges are even.

To make the egg roll wrapper circles, you can use a round cookie cutter, a cup, or a biscuit cutter. Lightly flour the cutter and press it firmly on the dough to create circles. You can re-roll the leftover dough and repeat this process until it’s all used up.

Alternatively, you can use a sharp knife or a pizza cutter to cut the dough into rectangular or square shapes, depending on your preference. Just ensure that the size of the pieces is consistent to help with even cooking.

Separate the egg roll wrapper circles or square pieces using a spatula or your hands and dust them lightly with flour. Place them on a tray or platter as you work to make sure they don’t stick together.

Congratulations! You’ve made your egg roll wrapper that’s ready to be filled with your favorite ingredients. If you’re not going to use the wrappers immediately, you can store them in an airtight container in the fridge for up to 24 hours.

Ingredients needed to make egg roll wrappers

Making egg roll wrappers at home is an easy thing to do if you have the right ingredients and tools. Here are the ingredients you will need:

All-purpose flour1 ½ cups
Cornstarch⅓ cup
Warm water¾ cup
Salt1 tsp
Egg1 large
Vinegar1 tsp

Step-by-step guide to making egg roll wrappers

Now that you have your ingredients, let’s dive into the step-by-step guide to making egg roll wrappers:

Step 1: Mix the flour and cornstarch

In a large mixing bowl, whisk together the all-purpose flour and cornstarch. This will help to give your egg roll wrappers a smooth texture and prevent them from being too tough.

Step 2: Add salt and vinegar

Next, add 1 tsp of salt and 1 tsp of vinegar to the dry mixture and mix well.

Step 3: Create a well and add egg and water

Create a well in the center of the dry mixture and crack one large egg into it. Add ¾ cup of warm water gradually and mix until the dough is smooth and sticky. Make sure to knead the dough well for it to be elastic and easy to roll out.

Step 4: Rest the dough

Cover the dough with a damp cloth and let it rest for around 30 minutes. This resting period is an essential step as it will help the gluten in the dough to relax and make it easier to roll out.

Step 5: Roll out the dough

After the dough has rested, divide it into equal-sized balls. Dust a flat surface with cornstarch and roll each ball of dough into a thin wrapper, of approximately 1/8 inch thickness and around 5 inches in diameter.

Step 6: Cut and use

Cut out the edges of the wrapper with a pizza cutter or knife to form a square-shaped wrapper. Repeat this process with the remaining dough balls.

Now that you have mastered the art of making egg roll wrappers, you can use them to make any variation egg rolls to your liking. This process may take a few tries to get it right, but with practice, you will be able to make perfect egg roll wrappers at home.

Time to Roll

Congratulations on making your own egg roll wrapper! Don’t be afraid to experiment with different fillings. Next time you’re craving Chinese takeout, put your new skills to the test and make your own egg rolls. Remember to thank the hardworking farmers who grew the wheat used in your homemade wrapper. And thank you for joining me on this cooking journey. Until next time, keep cooking up a storm!