Make Your Own Chinese Egg Roll Wrappers

Step 1

Gather the ingredients. The Spruce / Julia Hartbeck Mix the flour, 1/4 cup ice-cold water, egg, and salt in a large bowl. The Spruce / Julia Hartbeck Add up to 1/4 cup more ice water, if needed, to make a sticky dough. The Spruce / Julia Hartbeck Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic. The Spruce / Julia Hartbeck Let the dough rest for 30 minutes, then knead it briefly. The Spruce / Julia Hartbeck Cut the dough ball in half and wrap 1 dough ball in plastic. The Spruce / Julia Hartbeck Turn the other half out onto a lightly floured surface and roll out thinly. Cut out squares measuring 3 1/2 inches. The Spruce / Julia Hartbeck Roll the scraps again, if necessary, and repeat with remaining dough ball. The Spruce / Julia Hartbeck Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking. The Spruce / Julia Hartbeck Use immediately to make your favorite egg roll recipe or freeze until ready to use. The Spruce / Julia Hartbeck

Step 2

Gather the ingredients. The Spruce / Julia Hartbeck In a large bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancake batter, and there are no lumps. The Spruce / Julia Hartbeck Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray. The Spruce / Julia Hartbeck Pour 1/2 a ladle of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crepes. The Spruce / Julia Hartbeck Let cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula and quickly flip. The Spruce / Julia Hartbeck Cook the second side for 3 to 4 seconds. The Spruce / Julia Hartbeck Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with the remaining batter, layering the pancakes on top of each other as they are done. The Spruce / Julia Hartbeck Store the wrappers in a plastic bag and refrigerate or freeze until use. The Spruce / Julia Hartbeck Use to make popiah (潤餅), a Malaysian spring roll, in which a cooked spring roll wrapper is rolled around cooked fillings and eaten as is without deep frying it. The Spruce / Julia Hartbeck