Egg Roll Wrappers

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

Course Side Dish

Cuisine Chinese

Keyword Spring Roll, Wrapper

Prep Time 10

Cook Time 15

Total Time 25

Servings spring wrappers

Calories 29kcal

Author Elaine

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

Mix salt, egg liquid and all purpose flour and then pour in water. Keep stir until well combined.
Strain the batter to remove any lumps.

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.
Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

The wrapper should be coved with a cloth or place in air-tight container to avoid softening back

The Nutrition Facts is based on each every wrapper.