egg roll wrapper recipe
The Best egg roll wrapper recipe
Classic Homemade Egg Roll Wrappers
Crispy, all-purpose egg roll wrappers are easy to make at home. These thin, pliable sheets are perfect for wrapping everything from spring rolls to dumplings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
Mix flour and salt in a medium bowl until evenly combined. -
3
Divide the dough into eight equal pieces. Roll each piece into a thin, even circle about 12 inches in diameter. -
4
Place each rolled circle seam-side down on the parchment-lined baking sheet. -
5
Bake for 8–10 minutes until edges are lightly golden. Let cool completely before using.
🔧Equipment
- Mixing bowl
- Rolling pin
- Lightweight baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Egg Roll Wrappers Works
❓ Frequently Asked Questions About Egg Roll Wrappers
How do I store leftover egg roll wrappers?
Store unused wrappers in an airtight container in the fridge for up to three days. To prevent drying, lightly mist them with water before sealing. Reuse them within the same day if possible.
Can I use store-bought egg roll wrappers instead of homemade?
Yes, you can substitute store-bought wrappers, but check for gluten-free options if needed. They may vary slightly in thickness—fold and trim excess if necessary to ensure proper rolling.
Why do my egg rolls keep unrolling?
Overstuffing or not sealing tightly enough is the most common cause. Roll gently, pressing the edges firmly with a fork or spoon to trap the filling. If using homemade wrappers, ensure they’re pliable and not too thick.
What’s the best way to reheat egg rolls?
For crispiness, reheat in a 375°F (190°C) oven for 8–10 minutes, flipping halfway. Alternatively, steam or air-fry at 350°F (175°C) for 4–5 minutes to avoid sogginess. Avoid microwaving if you want texture.
