Egg Roll Wrappers

Sift flour and salt into a large bowl. Make a well and add eggs and water Stir with a fork until dough holds together and leaves bowl clean. Turn out onto lightly floured surface, knead until smooth, about 5 minutes. Cover dough with the bowl and let stand for 30 minutes.

Divide into fourths. Dust pastry board with cornstarch. Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares.