Wednesday, February 6, 2013

Make Your Own Egg Roll Wraps

There are a couple of different egg roll wraps that can be made at home.  I'm most familiar with the rolled "noodle" type of dough, but this recipe is for a wrap made from a crepe-like batter that is cooked in a small skillet on top of the stove.  The wraps are then filled and fried like any other egg roll.  The finished product was unlike any egg roll we've had before -- a bit soft after frying -- but I enjoyed them and they were a HUGE hit with Kat and Shane.

Homemade Egg Roll Wraps

1½ cups flour
½ tsp. salt
1 Tablespoon cornstarch
2 eggs
1½ cups water
Peanut oil

Combine flour, salt and cornstarch in a large bowl.

Crack eggs into a small bowl and beat using an electric mixer.

Pour the egg mixture into the flour mixture, and beat using the mixer.  Gradually pour in water as you blend.  Batter will be thin and smooth.

Pour a small amount of peanut oil into a small (6- to 7-inch) skillet.  Using a paper towel, spread oil over all of skillet's cooking surface.  Heat skillet over low heat.

Pour 2 Tablespoons of batter into skillet and tilt skillet in a circular motion to spread batter over cooking surface.  Batter should cover most of cooking surface.

When batter begins to pull away from the skillet at the edges, remove it from skillet and place it on a tray.  The top of the batter should look dry or nearly so when you remove it from the pan.

Place a damp towel over the cooked egg roll wrapper to keep it from drying out.

Wipe skillet with oiled paper towel and repeat entire process until all the batter has been cooked.

To make egg rolls, prepare your favorite filling* and let cool to room temperature (or chill).  Place about a tablespoon of filling in center of wrapper.  Fold up edge nearest you, then fold in sides, Using a thin paste of cornstarch and water, brush last exposed edge of wrapper and finish rolling as you would a burrito, pressing edges to seal.

Deep fry until golden brown.

Number of wrappers made will depend on their size.

*We like a simple filling of shredded cabbage sauteed with ground pork and seasoned with black pepper and soy sauce, but many recipes for other fillings can be found online.

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