This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Homemade Egg Roll Wrappers
- add review
- #8530
While store-bought egg roll wrappers can be convenient, they can also be expensive, and may not taste as fresh as homemade wrappers. Making your own is a great way to save money and enjoy a tastier, more authentic egg roll experience.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
4 cups all-purpose flour, sifted
2 teaspoons salt
2 eggs
1 cup ice water
cornstarch
directions
Sift flour and salt into a large bowl. Make a well in the center and add eggs and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl.
Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes or, if you prefer, use the dough hook on your mixer or a food processor). Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into 4 parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11- x 14-inch rectangle. Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal parts ( you will have 12 3 1/2-inch squares of dough).
Stack on a plate (the cornstarch will prevent sticking). Repeat with the remaining 3 parts of dough. If you are not going to use right away, wrap securely and freeze.
added by
homefire
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
see more egg roll wrappers recipes
reviews & comments
I am unsure why this recipe was posted with no cooking instructions. Once they are constructed, how are we supposed to use them? It seems unfinished.
It is to be used in any recipe calling for egg roll wrappers. There are thousands of ways to use these so it will just depend on what you want them for.
July 15, 2013
Rolling out the dough is the toughest part. You need it thin and even so it doesn't tear when you're working with it. Takes a little practice but homemade is definitely better than store bought once you get the technique down. It's inexpensive to make and practice with so I recommend trying it a few times before you actually need to use it for a recipe like for guests or something so you have it down. The dough does freeze very well so you can also just make this up in big batches once you get the hang of it and presto you have wrappers when you need them. It's also the same dough you can use for dumplings just make it a little thicker and for wontons just cut them smaller.