Looking for Chinese food or rather something closer to the heart? Let’s make egg rolls that will never betray our trust!
Egg roll wrappers are dense, crunchy and chewy, made to appease the American audience of Chinese restaurants in the US. They are far cry from the original spring roll wraps, the dish shares their roots with, but apart from that, both are rolls and contain various ingredients they share few common traits.
If we want to make egg rolls at home, the most common way is, of course, buy a pack of egg roll wrappers but unsurprisingly making wrappers at home not just superior in flavor and texture but easy and fairly quick to make too.
Egg rolls are made with thick doughy wrappers, consists of wheat flour and sometimes, although not at all necessarily, eggs.
Once egg rolls are filled up and immersed in hot oil pockets of air inflate on the surface of the dough, creating crunchy patches on the otherwise chewy texture.
The most common filling consists of cabbage and pork but similarly to spring rolls, there is no real limits of what we choose to fill in those wraps. The only thing, we have to watch for, is not to betray the trust of those who rely on us for their daily rolls.
Luckily though, as long as we do the rolling right, anything that’s inside a starchy oil fried coating, will have a chance to be liked and what happens after that is up to the taste buds to decide.
Ingredients
- 2 cups / 250g Flour
- ⅖ cup / 100g Water
- 1 medium / 50g Egg (optional substitute with 2 tablespoons / 30ml Water)
- 1 teaspoon / 5g Salt
How to make Egg roll wraps
- Knead flour, water, optional egg and salt until it comes together.
- Roll the dough into a ball then halve it.
- Seal one of the balls into an airtight container, so it won’t lose moisture, then roll out the other one into an 12″x 17″/ 30cm x 45cm rectangle.
- Divide the rolled out sheet into six, preferably equal parts. If we’ve done it right then we’ll have six pieces of 6″ / 15cm squares.
- Stacking them up without flouring the sheets will cause them to inseparably stick together so apply a bit of flour before placing them on top of each other. Or even better, don’t stack them up at all but fill them up right away.
Enjoy!
Egg Roll Wrappers Recipe
Ingredients
- 2 cups Flour
- ⅖ cup Water
- 1 medium Egg optional substitute with 2 tablespoons / 30ml Water
- 1 teaspoon Salt
Instructions
- Knead flour, water, optional egg and salt until it comes together.
- Roll the dough into a ball then halve it.
- Seal one of the balls into an airtight container, so it won’t lose moisture, then roll out the other one into an 12″x 17″/ 30cm x 45cm rectangle.
- Divide the rolled out sheet into six, preferably equal parts. If we’ve done it right then we’ll have six pieces of 6″ / 15cm squares.
- Stacking them up without flouring the sheets will cause them to inseparably stick together so apply a bit of flour before placing them on top of each other. Or even better, don’t stack them up at all but fill them up right away.
Notes
Nutrition
Pin now, Enjoy later!
