Think beautifully crispy Egg Roll Wrappers are hard to make? Think again! Not only are they easy and quick to make, but it’s also fun!
Have you ever wondered how your favorite Chinese restaurant makes egg roll wrappers? Did you know you can do more with them than just turn them into egg rolls? You can roll them up into little purse shapes or cut them into rectangular strips and bake them plain for a crispy, golden snack perfect for dipping into sweet and sour sauce (or any sauce!). If you want to go the classic route and make egg rolls, my favorite filling is a combo of carrots, cabbage, and shrimp. No matter which you choose, the end result is always a crispy, satisfying wrap that can elevate your whole meal to restaurant status.
This recipe is a fun one to execute, especially if you involve the kids. Let them have a go at folding the wrappers into various shapes before they hit the oven! Each egg roll wrapper comes with a layer of history alongside it, so while making these with friends or family, you can impress them with your knowledge. (Keep reading to learn more about the origin story!)
Are These Egg Roll Wrappers Healthy?
This recipe contains just a handful of simple ingredients and is 100% free of added sugar, preservatives, or ingredients you can’t pronounce, unlike store-bought egg roll wrappers. That said, egg roll wrappers are carb-heavy without providing much nutritional value on their own. But if you stuff them with a lean protein like shrimp, tofu, or chicken and a handful of veggies, you’ll have a much more well-balanced meal.
If you’re seeking a gluten-free replacement, consider using rice flour or a mix of coconut and cassava flour. While this does change the texture, it also creates a new depth of flavor while being easier to digest for gluten-sensitive folks.
The Origin Of Egg Rolls
While egg rolls are a Chinese-American takeout classic, the spring roll actually came first in traditional Chinese cooking. Spring rolls are different from egg rolls because they’re made with a thinner, almost translucent wrapper. They were popular as early as the Tang Dynasty (618 CE–907 CE)! Evolving from this, the egg roll was most likely created by Chinese-American chef Lum Fong, who popularized the thicker, crunchier egg roll in the 1930s. Today, you can find egg rolls in almost any grocery store or Chinese takeout restaurant, and now you have the power to make them in the comfort of your own kitchen.
How Do I Store Leftovers?
Sprinkle each wrapper with a bit of cornstarch or separate with parchment paper to prevent them from sticking. Then stack them on top of each other in a fridge-safe bag. They’ll keep like this for up to 1 week, ready to use whenever you’re ready to stuff them. Once cooked, I recommend enjoying them as soon as possible, as you don’t want them to get soft or soggy. I don’t recommend freezing them.
Serving Suggestions
For a yummy snack, dip these golden brown crisps in Sweet Chili Sauce or Sweet-And-Sour Sauce. For egg rolls, remember that air-frying and baking are healthier alternatives to deep-frying! FFF is full of egg roll recipes with fillings as varied as crab and avocado! For more Chinese-inspired dishes, don’t miss these Chinese Chicken Wings, this Beef Chow Fun, or this Chinese BBQ Sauce.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup cold water
- Cornstarch for dusting
Instructions
- In a large mixing bowl, combine flour and salt.
- Add the egg and cold water and mix until a smooth dough forms. Turn the dough onto a floured surface and knead until elastic, about 5 minutes. Cover with a damp towel and allow the dough to rest for 1 hour.
- Divide the dough into 12 equal pieces, dust your counter with cornstarch and roll each piece into a thin 3.5-inch square. Trim the edges with a knife for straight sides.
- Use the egg roll wrappers immediately or stack them with parchment paper in between each wrapper, Refrigerate until ready to use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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