Egg Roll Wrapper Recipes

EGG ROLL WRAPPERS

Steps:

• Combine ingredients to make a dough.
• Cover and let rest for 10 minutes.
• Knead until smooth and elastic.
• Divide into 16 pieces.
• Roll into 6 inch squares.
• (Dough should be very thin).
• Stack rolled squares separately with wax paper between each one.
• Keep covered so they will not dry out while making the entire recipe of wrappers.
• Fill by making a line of your favorite filling about 1/2 from top and side edges.
• Fold in each side over filling.
• Brush on a small amount of saved egg along remaining side edges and the bottom edge.
• Roll from the top to the bottom and press lightly so it will seal.
• Fry at 350 degrees until golden brown.

KETO EGG ROLL WRAPPERS

Steps:

• In a food processor, add your almond flour, coconut flour, baking powder, salt and xanthan gum. Pulse a few times until evenly mixed.
• In a small bowl whisk the eggs and add the apple cider. Slowly add the egg mixture into the flour mixture in the food processor. Mix until dough forms.
• Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. This will make the dough less sticky and easier to use when you roll it out.
• Use parchment paper and rolling pin to make a large rectangle with the dough and cut 4x4 egg roll wrapper sized squares out with a butter knife or pizza cutter. The dough is naturally sticky that it seals nicely once filled. If it's too sticky use a little xanthan gum on your hands or parchment paper.
• Fill the dough into one of the 4x4 egg roll wrappers and fold it like the directions up ablove.
• If you want to bake it, preheat oven at 425 F and put the egg rolls on a tray with parchment paper (not on a silicone mat) and bake it for 15 minutes or until crispy.
• If you want to fry it, then put the tray in the refrigerator for 15 minutes. Fry the egg rolls in avocado or vegetable for 4 to 5 minutes on each side or until golden brown.
• Serve right away with your favorite side sauce.

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.