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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Simple Rolled Egg Roll Wrapper Recipe

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This recipe for Simple Rolled Egg Roll Wrapper is from Love to Cook and Cook with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups flour
1 teaspoon salt
2 egg whites, mixed
½ cup cold water
Cornstarch
Directions:
Directions:
Mix the flour and salt together. Make a well in the middle and pour in the eggs and water. Using your fingers, gently combine the ingredients to make a dough. If the dough seems a bit too dry, add cold water (a tablespoon at a time). The dough should be smooth and soft.

Cover with plastic wrap. Set aside and let the dough rise for 30 minutes.

Divide the dough in half. Keep ½ covered while you are working with the first ½. Roll the dough out on a floured surface. You will need to form a very thin sheet that is 36 x 12 inches. Cut six inch squares. Stack the squares on a plate dusted with cornflower. Dust the top of each square with cornflower to keep them from sticking to each other. You can also use parchment paper between the squares.
Personal Notes:
Personal Notes:
I use the pasta roller attachment for my mixer. It flattens dough out, then i cut into 6x6 squares

 

 

 

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