Homemade egg roll wrappers
The truth about egg roll wrappers is that the dough usually doesn't contain eggs, but before cooking, you can dip them into an egg wash to create a flakier texture before frying them. Of course, you'll need to make an egg roll filling before you do all of that.
Ingredients:
1-1/2 cups of all-purpose flour
1/2 teaspoon of seasoning salt
1/2 cup of water
Instructions:
In a bowl, add the list of ingredients together. Combine well, then knead the dough for several minutes until it becomes soft and stretchy.
Cover the dough with a tea towel and allow it to rest for thirty minutes.
Sprinkle flour on your countertop and roll the dough out into a cylinder shape with the palms of your hands. Cut the dough into twelve pieces.
Now, lightly dust your workspace again with flour and sprinkle flour on each piece of cut dough. Roll each piece into circle shapes.
Next, brush the tops of each piece of rolled-out dough with canola oil and sprinkle flour over each. Once each one is covered with oil and flour, stack six of them together. Repeat this process with the other six pieces of prepared dough.
Once that's done, dust the tops of both stacks of dough with flour.
Carefully pull each egg roll wrapper apart. You should have a total of twelve egg roll wraps once finished. Use as needed, or place wax paper in between each egg roll wrapper. Place them in a freezer bag to store in the freezer.