I've been experimenting on eggroll wrappers. So far this is the easiest I've come up with courtesy of cooks.com.
- 6 eggs
- 2 cup unbleached whole wheat flour
- 2 cup water
- 1 tsp salt
- 1 tsp sugar (for added crispiness & flavor; optional)
- Mix all ingredients together.
- Preheat the pan over medium to high heat.
- Add 2 tablespoons of batter and tilt around in a non-stick or crepe pan to coat evenly.
- Cook each for 1 minute over medium heat and remove from heat.
- Invert and fill cooked side. Seal with water after filling, and fry.
- Uncooked side will be the outside of your egg roll.
Make sure you have the right pan, though. Otherwise it would be a frustration to make it. It doesn't have to be a perfect circle or paper thin. You will get there once you get the hang of it. Just be patient.
For a healthier option, you can also make this without the yolk but in a dough form. Somehow I never get the chance to experiment on the right amount of egg whites for my original recipe. But somehow I found this recipe, courtesy of Life 123. This is more like the wrappers found on the frozen section for shumai or wonton. But are also great for egg rolls. You need a rolling pin for this to form a thin sheet. This is dough so it's easier to manage. No need for frying. Just fill it and wrap. Fry for eggrolls, steam for shumai.
2-1/2 cups flour
1 tsp salt
2 egg whites, mixed
1/2 cup cold water
- Mix the flour and salt together.
- Make a well in the middle and pour in the eggs and water.
- Mix ingredients, then later knead it into a dough. If it becomes too dry, add a Tbsp of cold water at a time. It should be smooth and soft.
- Cover with plastic wrap. Set aside and let dough rise for 30 minutes.
- Divide the dough in half. Keep half covered while working with the first half of the dough.
- Roll the dough out with a rolling pin on a floured surface. Try to form a very thin sheet then cut into 6 inch square. But when making for the first time, there's no rule. Just cut according to your preference and adjust it as you get accustomed to it.
- Stack it on a plate dusted with cornstarch in between each to avoid them from sticking to each other. You may also use parchment paper.
- Then do the same with the other half of the dough.
- Freeze them for storage.