Make your egg roll skins before you make the fillings.
Egg roll wrappers, also known as egg roll skins, are the thin pieces of dough you wrap around mixtures of meats and vegetables for egg rolls. According to "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller, egg rolls originated in Canton, China, and people often serve them as hors d'oeuvres or with dinner. Although egg roll wrappers are available in grocery stores in the refrigerated food sections, you can make your own wrappers from scratch.
Instructions
1. Combine 1½ cups of flour and ½ tsp. of salt in a large bowl.
2. Crack open two eggs over a small bowl and gently blend the eggs using a mixer.
3. Pour the egg mix into the salt and flour bowl.
4. Beat the salt, flour and eggs together with a mixer and gradually pour in 1½ cups of water as you blend.
5. Beat the blended salt, flour, eggs and water a second time after the dough becomes thin and smooth.
6. Grease a 6-inch to 7-inch skillet with a folded paper towel wet with peanut oil and place the skillet over low heat.
7. Pour 2 tbsp. of the dough into the skillet. Tilt the pan with your hand so the dough thinly covers the entire surface of the skillet.
8. Pick up the dough using a spatula when you see it begin to shrink away from the skillet's edges and place the cooked dough on a tray. Do not let the dough brown in the skillet.
9. Wet a towel with water and place it over the cooked dough to prevent it from drying out.
10. Re-oil your skillet with peanut oil and repeat the process to cook the rest of your dough. You can make about 12 egg roll wrappers.
11. Cool the egg roll wrappers on the tray before wrapping them with fillings and frying them as egg rolls.
Tags: roll wrappers, salt flour, cooked dough, flour eggs, roll skins, salt flour eggs,
