Here’s a simple, reliable recipe for homemade Egg Roll Wrappers — soft, flexible, and perfect for frying or baking. 🥟✨
🥟 Homemade Egg Roll Wrappers
Makes: 12–15 wrappers
Prep Time: 15 min
Rest Time: 30 min
Cook Time: 1–2 min per wrapper
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup water (add more if needed, 1 tbsp at a time)
- 1 tbsp cornstarch (for dusting)
Instructions
1. Make the Dough
- In a bowl, mix flour and salt.
- Add egg and water.
- Stir until dough starts to form, then knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.
- Cover with a towel or plastic wrap and let rest 30 minutes.
2. Roll Out the Dough
- Divide dough into 12–15 equal pieces.
- Roll each piece into a ball.
- Flatten with your palm, then use a rolling pin to roll each piece into a thin 6–7 inch square (or circle—shape doesn’t matter; you can trim later).
- Dust lightly with cornstarch to prevent sticking.
3. Lightly Cook the Wrappers (traditional Chinese method for flexible wrappers)
- Heat a nonstick skillet over medium-low (no oil).
- Place one wrapper in the pan for 10–15 seconds per side — do NOT let it brown.
- It should turn slightly opaque but remain soft and flexible.
- Remove and repeat with remaining wrappers.
4. Use or Store
- Use immediately for egg rolls or spring rolls.
- To store:
- Keep in an airtight bag in the fridge for 3–4 days.
- Freeze with parchment between each wrapper for up to 2 months.
Tips
- Roll the wrappers as thin as possible — the key to crispy egg rolls.
- Keep unused wrappers covered with a damp towel so they don’t dry out.
- If tearing occurs, add 1–2 tbsp more water to the next dough batch for extra elasticity.
Shortcut Version (No Egg)
Use:
- 2 cups flour
- ¾ cup warm water
- ½ tsp salt
This makes a more neutral wrapper similar to spring roll skins.
If you want, I can also give you:
✅ Egg roll filling recipes (pork, chicken, veggie, Philly cheesesteak, crab rangoon)
OR
✅ How to roll and fry egg rolls perfectly
Just tell me!
