How To make Egg Roll Wrappers
4 cups sifted all-purpose flour
2 teaspoons salt
2 eggs
1 cup ice water
Cornstarch
Sift flour and salt into large bowl. make a well in the center and add eggs and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes or, if you prefer, use the dough hook on your mixer or food processor). Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into four parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11x14-inch rectangle. Cut the 14-inch length into four parts and the 11-inch length into three parts (you will have 12 3-1/2 inch squares of dough). Stack on a plate (the cornstarch will prevent sticking). Repeat with the remaining three parts of dough.
If you are not going to use right away, wrap securely and freeze.
YIELD: 48 wrappers
How To make Egg Roll Wrappers's Videos
EGG ROLL RECIPE - HOW TO MAKE EGG ROLLS
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I HOPE YOU ENJOY MY MOM'S EGG ROLL RECIPE! IT'S THE BEST! I LOVE IT AND I KNOW YOU WILL TOO. ENJOY!
RECIPE YIELDS 45-50 EGG ROLLS:
1 1/2 LBS LEAN GROUND PORK
6 CUPS CHOPPED VERMICELLI BEAN THREAD NOODLE
2 CUPS CHOPPED ONIONS
6 CUPS THINLY SLICED CABBAGE
2 CUPS GRATED CARROTS
1-2 CUPS BEAN SPROUTS
1 CUP SPRING ONIONS
1/2 CUP OYSTER SAUCE
1/2 CUP THAI MUSHROOM OYSTER SAUCE
1 TBP BLACK PEPPER
1/2 OR 1 TSP SALT
1/2 TSP SUGAR (OPTIONAL)
3 EGGS (2 FOR MIXTURE AND 1 FOR SEALING THE EGG ROLLS)
1 TSP GRANULATED CHICKEN SOUP BASE MIX (OPTIONAL)
1-2 PACKAGES OF LITTLE CHEF SPRING ROLL PASTRY WRAPPER (OR ANY STORE BRAND EGG ROLL WRAPPER)
YOU WILL NEED ENOUGH VEGETABLE OIL TO DEEP FRY THE EGG ROLLS
DIPPING SAUCE:
SWEET CHILI SAUCE
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Sweet Chili Sauce:
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Oyster Sauce:
Thai Oyster Sauce:
How To make BASIC Chinese Egg Roll Wrap Recipe How to cook
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How To make BASIC Chinse Egg Roll Wrap Recipe How to cook
Fast easy and yet simple from my jamaican kitchen to yours
These BASIC CHINESE WRAP are so MUCH FUN TO MAKE
How To make BASIC Chinse Egg Roll Wrap Recipe How to cook
THINGS USED FOR THIS RECIPE
1 1/2 CUP ALL PURPOSE FLOUR
1/2 CUP WARM WATER/or as needed
1 TSP SALT
1 TBSP VEGETABLE OIL
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Basic Recipes - Homemade egg roll wrappers [自制春卷皮]
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???? PRINTABLE RECIPE -
In this video, I will show you have to make a perfect egg roll wrapper. I have seen some extremely doughy egg roll. I couldn’t eat that. The recipe is simple but it takes a bit of patience to do it. If you do have access to it, you can buy it from the supermarket.
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**INGREDIENTS**
- 12 ounces (340 grams) of all-purpose flour [通用面粉/中筋面粉]
- 7 ounces (198 grams) of hot water
- 1/2 tsp of salt
- oil
If you want to check the silicone rolling mat I am using in the video:
Check my Homemade fried egg roll video:
**Instructions for Egg Roll Sheets**
- First, dissolve 1/2 tsp of salt into 7 ounces of hot water. You want the water to be as hot as possible.
- Pour the water into 12 ounces of all-purpose flour in batches. At the same time, use chopsticks to stir it. By adding hot water you will denature the proteins. So when you fry the egg rolls, the skin will be delicately crispy (The opposite of doughy and chewy).
- Let it sit until the temperature cools down to a point that your hands can handle. Knead it into a dough. It is very soft so it should be easy to work with.
- Cover it with plastic film and let it sit for 30 minutes. 30 minutes later, knead it again for about 6 minutes until smooth.
- Cut it in half so the dough is not too big to work with. Then roll the half into a long even strip. Cut it into small even dough. Each of them weight about 0.7 ounces. Use a scale if needed.
- Sprinkle some flour so the small pieces of dough don’t stick to each other. Flatten them with your hand one by one. Cover the rest with a plastic film while you are working with 1 small piece of dough.
- Roll it like the way how you roll a dumpling wrapper. Once you get 2 pieces skin rolled *(try to make these 2 pieces into almost the same size)*, brush 1 piece with some oil. Any type of oil should work just fine here. Apply it evenly. Cover it with the other piece. Make sure they match each other.
- Roll them into thin wrappers. Do you best to get it as thin as possible because the thinner it is, the crispier you egg roll will be. If it is too thick, then your egg roll will be doughy. Feel free to sprinkle some flour to prevent sticky. Once you get the wrapper to about 9 inches across, cook it immediately. Do not make a lot and pail them together or else the wrappers will stick to each other.
- Turn the heat to medium. And place the wrappers in. It will just take about 20 seconds to see some big bubbles appear. Give it a flip. Let the other side cook for 10 seconds. Take it out and separate them slowly. Now you got 2 pieces of egg roll wrapper. Cover it with a slightly damp towel and continue doing the rest.
- Once you get enough egg roll wrappers. Trim off the edge and make them into the square shape so they can be the same size and the egg roll will turn out the same size too.
- These sheets are about 6.5 inches size. It is ok If you want to make them the bigger size. I like it to be smaller size is because I think 1 or 2 bite size egg rolls are perfect.
- Cover the sheets with a slightly damp towel so they don’t get dry and you can start making egg rolls!
- **How to save the egg roll sheets:** You can double or triple the recipe and make a lot at a time. Put them in a sealable bag and freeze it. Just defrost them whenever you want to use them again.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Simple Egg Roll Wrapper Recipe
Sure, you could buy egg roll wrappers from the store ... or, you could make these fresh, simple, homemade egg roll wrappers. With just 5 ingredients and an hour of time (much of that being resting time for the dough), you can genuinely say you've made egg rolls entirely from scratch!
#eggroll #asianfood #recipes
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Chinese Takeout Egg Rolls Secrets Revealed
A comprehensive guide to classic Chinese takeout egg rolls at home! Egg rolls are one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg rolls at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Recipe document:
Chinese Takeout General Tso's Chicken video:
Chinese Takeout Fried Rice video:
Chinese Takeout Lo Mein video:
Ingredients:
Lee Kum Kee Chicken Bouillon:
Diamond Brand Kosher Salt:
Sugar:
Chinese Five Spice:
White Pepper:
Black Pepper:
Shaoxing Wine:
Light Soy Sauce:
Hoisin Sauce:
Oyster Sauce:
Sesame Oil:
Apricot Preserves:
Rice Vinegar:
Apple Sauce:
Hot Mustard Powder:
Kitchen gear in video:
Potato/vegetable ricer:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Deep Fryer:
Spider:
Butane stovetop:
All Clad nonstick pans:
Dutch Oven:
Deep Fry Thermometer:
Glass Ramekins:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
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Low Carb Egg Rolls – Homemade Egg Roll Wrapper – Low Carb Keto Chinese Food Appetizer Recipe
▼ Please see the description below for ingredient amounts ▼
My low carb Egg Roll recipe is the perfect low carb, keto snack or appetizer when your Chinese food craving comes a knockin’. This beats an egg roll in a bowl any day.
#ketorecipes #lowcarbrecipes #papag #lowcarbeggrolls
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Papa G’s Spicy & Sweet Asian Sauce
Additional items for prep:
Tortilla Press
Wax Paper
Plastic wrap
Oil for frying
Wrapper:
2 cups almond flour
3 Tbs gluten
1 tsp salt
1 tsp xanthan gum
1 egg
1/4 cup water
Filling:
8 ounces ground pork
1/2 Tbs minced garlic
1 Tbs Sambal Oelek
1 1/2 tsp sesame oil
1 tsp rice vinegar
1 tsp Chinese five spice
1 green onion stalk, finely chopped
3/4 tsp salt
2 cups shredded cabbage
2 Tbs Papa G’s Spicy & Sweet Asian Sauce
Per Egg Roll
147 calories / 11.34g fat / 1.96g net carbs / 7.21g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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