I never knew how easy it was so make egg rolls! Since the hubby is on a gluten-free died just about anything that is fried is a no-go! So I miss egg rolls. This recipe is how to make homemade egg roll wrappers, they only take a few minutes and you probably already have all the ingredients. You make them just like you would crepes. Pour just enough batter into the bottom of a pan to cover it. I filled mine with veggies and chicken. Delish!
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- 1 egg, beaten
- 3/4 very cold water
- 1 cup flour
- dash of salt
- 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 spray with oil. Reduce heat to low. While wok is still warm, pour about 1/4 cup of batter into pan and move it around until it covers the bottom. 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.
- Let wraps cool. Fill and then roll up. Fry in oil for a few minutes on each side until they reach desired crispiness and color!
*I used all purpose gluten-free flour and it worked great!