Egg roll wrapper recipe

15 years ago

I've decided that it would be easier for me to make my own egg roll wrappers than to try to find ones that are the size that I want and then have to store them until I want to use them. I would like to be more spontaneous and just make the wrappers myself and then fill them with whatever I might have on hand that would be appropriate.

So... What is your favorite recipe for egg roll wrappers? I thought it might be the same as for ravioli, but I have noticed that most recipes I've seen for egg roll wrapper (both of them) had more water than egg. What proportions work best for you?

Lars

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Comments (3)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
15 years ago
last modified: 11 years ago
Frequently with ethnic recipes, I would use Google translate from English to the native language, and search for recipes in the native language, then translate back to English.

Here is one. There are thousands I guess. The videos are interesting:

dcarch

http://tw.myblog.yahoo.com/carol-jay/article?mid=137912

Homemade spring roll wrapper

Practice of one

Material:
High-gluten flour 130g, water 250cc, salt 1 / 4 tsp olive oil 1 tablespoon

Steps:
1. the salt in mixing high gluten flour
2. and then add water, stirring with a whisk the batter evenly into the silt
3. Finally, add olive oil and mix well
4. basin surface sealed plastic wrap and set wake up 1 hour
5. teppanyaki stove in a pan or wipe the surface of a thin layer of grease
6. the pan on the stove heating or Teppanyaki Open warm-Wei Huo
(near the bottom of the pot a little by hand, feel the hot air can)
7. using heat-brush smear the mixture to complete the batter in the pan into a diameter of about
20cm wafer
8. see the dough from the edge of color to slowly pull the entire
9. order to complete the rest of the batter graded
(Each piece should be pot roast residual Xiexie cleared away, and wipe a thin layer of grease)

Added:
1. spread the batter to avoid repeating yourself, so as not to batter the thickness of the uneven
2. heating temperature must not be too high, so that the batter will immediately go for a smear
Dried, resulting in difficulties in the process of brushing
3. roasting process do not bake too dry, or spring roll wrapper will become brittle hard, not to do
Law parcels materials
--------------------- - - - - - - - -

Second approach

Material:
High-gluten flour 300g, water 240cc (180cc and into 60cc), salt, 1 / 4 tsp

Steps:
1. high gluten flour and salt into pot, add water to 180cc
2. hand slowly mixed into a dough
3. and then knead dough about 7-8 minutes to produce reinforcing bar to the uniformity
4. and then joined the rest of 60cc water
5. kneading the dough with water slowly mixed into the batter thin soft
6. continued to knead 5-6 minutes until the batter hit rejection produce reinforcing bar
7. to complete the batter is very slippery and the present state of the slow flow
8. Also take a glass of water
9. directly on the completed batter surface water must be completely covered by batter
(This method can be moisturizing, set wake up after the batter evenly elastic)
10. Place is set for 1 hour at room temperature wake
11. wake up set to complete the surface water drained, mix the batter again
12. plate or pan heat a little
13. with one hand to scoop up some batter and rotate pan already tepid lap
14. excess batter from the hands of the batter stick
15. see the dough from the edge of color to slowly pull the entire
16. order to complete the rest of the batter graded
(complete one for each residue in the pot should be cleared away Xiexie)

Added:
Cold can put a plastic bag through the fridge saved, but not for the ice too long,
Avoid hard, dry
Lars
Original Author
15 years ago
last modified: 11 years ago
Okay those are for spring roll wrappers, and I am looking for egg roll wrappers. I did decide to dilute the dough that I had made the day before, and so I divided it in half, broke it into chunks, and added 1/4 cup water to it. Then I pureed it to make it smooth and added enough flour to make a dough, which I kneaded by hand. I let the dough rest for a while before I rolled it out, and I used quite a bit of flour rolling it out, as it was still a bit sticky. I was able to roll it out very thin without making any holes, but I had to be careful that the filling did not poke through. After cooking a couple of batches, I decided that it would be better to buy the wrappers, as I made quite a mess rolling them out and it took longer to make them than I had expected.

Next time I will try the Vietnamese rice paper that I have, although that is even easier to tear. Kevin said he liked the egg rolls better than the boureki (made with puff pastry), but I prefered the latter. I thought the egg rolls came out a bit hard whereas the boureki were very tender and flaky.

Lars
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Lars
Original Author
15 years ago
last modified: 11 years ago
I'm think about using this recipe, which is more of a crepe recipe. This method looks easier, and I can use my crepe pan. I'm just afraid they will come out too thick and be touch when fried.

Lars

Egg roll wrapper recipe

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dcarch7 d c f l a s h 7 @ y a h o o . c o m

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Egg roll wrapper recipe

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dcarch7 d c f l a s h 7 @ y a h o o . c o m

LarsOriginal Author

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