Chinese•budget

Egg Roll Wrappers

Egg roll wrapper developed on a popular spring roll wrapper method- using a very simple brushing method.

Ingredients

Quantities are shown as originally provided.

200 g all-purpose flour
1 large egg (, whipped )
1 cup + 2 tbsp. water (, you may need extra 20ml if necessary depending on the batter. )
1/2 tsp. salt

1
Mix salt, egg liquid and all purpose flour and then pour in water. Keep stir until well combined.
2
Strain the batter to remove any lumps.
3
Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off and cool down aside.
4
Clean the pan with a wet cloth and then repeat the process until all the batter is finished.
5
The wrapper should be coved with a cloth or place in air-tight container to avoid softening back