Egg Roll Wrappers Good Recipes

Saturday, February 11, 2017

Egg Roll Wrappers

"Homemade egg roll wrappers can be a real treat for the self-enough cook! Getting the wok to the suitable temperature may be a undertaking. If the batter sets earlier than the wrapper is fully formed, the wok is too hot; if the edges are skinny, it is too cool. Experiment and enjoy!"

Ingredients :

1 egg, crushed
3/4 cup cold water
1/four teaspoon salt
7/8 cup all-reason flour
2 tablespoons peanut oil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 40M

In a medium bowl, whisk together egg, cold water and salt. Mix in all-motive flour 1/3 at a time. Allow the mixture to face 15 minutes at room temperature.
Heat a wok over high warmth. Remove from warmth and thinly coat with 1 tablespoon peanut oil. Reduce warmth to low. While wok is still warm, pour 1/four of the egg aggregate in an about eight inch circle. Rotate wok speedy to spread a good layer of batter. Cook over low warmness 45 seconds to 1 minute, until backside is golden brown and edges begin to curl. Carefully remove from warmth and vicinity on a paper towel, golden brown facet down.
Repeat the wok technique with last batter, 1/4 at a time. Rub wok with closing tablespoon of peanut oil after the second wrapper has been made.
Allow the wrappers to chill absolutely. Cut wrappers in half of to apply for egg rolls.

Notes :

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