Thursday, August 25, 2016

egg roll wrappers


  • Servings: 8
  • 1 egg, beaten
  • 3/4 cup cold water
  • 1/4 teaspoon salt
  • 7/8 cup all-purpose flour
  • 2 tablespoons peanut oil


    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins

  • in a medium bowl, whisk together egg, cold water and salt. mix in all-purpose flour 1/3 at a time. allow the mixture to stand 15 minutes at room temperature.
  • heat a wok over high heat. remove from heat and thinly coat with 1 tablespoon peanut oil. reduce heat to low. while wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. rotate wok quickly to spread an even layer of batter. cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. carefully remove from heat and place on a paper towel, golden brown side down.
  • repeat the wok procedure with remaining batter, 1/4 at a time. rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
  • allow the wrappers to cool completely. cut wrappers in half to use for egg rolls.

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