Description
Learn how to make homemade egg roll wrappers from scratch with this simple recipe. Using basic ingredients like flour, water, salt, and vegetable oil, you can create thin, pliable wrappers perfect for egg rolls, dumplings, or spring rolls. This recipe yields 12 wrappers and requires only resting and rolling—no baking or frying needed.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup warm water
- 1 teaspoon vegetable oil
Additional
- Additional flour for dusting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour and 1/2 teaspoon of salt until evenly combined.
- Add wet ingredients: Gradually pour in the 2/3 cup of warm water and 1 teaspoon of vegetable oil while stirring to form a rough dough.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
- Rest the dough: Cover the dough with a damp cloth and allow it to rest for 30 minutes to relax the gluten and improve extensibility.
- Divide and shape wrappers: After resting, divide the dough into 12 equal portions. Roll each portion into a thin circle or square about 6 to 7 inches in diameter, dusting with flour as needed to prevent sticking.
- Store wrappers: Stack the rolled wrappers with parchment or wax paper between each to prevent them from sticking. Cover until ready to use immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Keep the dough covered during rolling to prevent it from drying out and becoming difficult to handle.
- These wrappers can be frozen for up to 1 month; thaw completely before use.
- For uniform thickness, use a rolling pin or pasta machine when rolling out the wrappers.
