Homemade Egg Roll Wrappers

Step 1

Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.

Step 2

Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.

Step 3

Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.

Step 4

Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it's like painting a circle on a canvas.

Step 5

Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.

Step 6

Lift the wrapper from the pan. Using a spatula, carefully lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.

Step 7

Clean the pan. Using a clean kitchen paper towel, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.

Step 8

These wrappers are best used the same day as they quickly dry out and stick together. You can keep them for up to 12 hours at room temperature on a plate covered with plastic wrap.