Chinese Egg Roll Wrap
Master the art of homemade Chinese Egg Roll Wraps with this simple, versatile recipe that delivers soft, pliable wrappers perfect for your favorite fillings. Made with pantry staples like all-purpose flour, eggs, and cornstarch, these wraps are crafted to be thin yet sturdy, providing the ideal balance of texture and durability. The batter's crepe-like consistency ensures a smooth, even result, while a touch of neutral oil keeps each wrap flexible and easy to work with. Whether you're filling them with classic vegetables, savory meats, or unique fusion flavors, these homemade egg roll wraps elevate your cooking with their authentic taste and freshness. Plus, they’re incredibly easy to make in just 35 minutes, offering a fun and rewarding way to recreate your favorite takeout dishes at home. Perfect for frying, baking, or serving fresh, they’re a must-try for lovers of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1.5 cups Water
- 2 large Eggs
- 1 tablespoon Neutral oil (vegetable, canola, etc.)
Instructions
In a large mixing bowl, sift together the all-purpose flour, cornstarch, and salt. Make sure the mixture is smooth and free of lumps.
In a separate bowl, whisk together the water and eggs until fully combined.
Gradually pour the egg mixture into the dry ingredients while stirring continuously. Mix until a smooth, pourable batter forms. The consistency should be similar to crepe batter; thin and runny.
Add 1 tablespoon of neutral oil to the batter and mix well. This will add pliability and prevent the wraps from drying out.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of oil, using a paper towel to evenly distribute it.
Pour approximately 1/4 cup of batter onto the skillet and quickly tilt the pan in a circular motion to spread the batter into a thin, even layer.
Cook for 1 to 2 minutes, or until the edges begin to lift and the surface appears dry. Do not flip the wrapper.
Carefully remove the wrapper from the skillet and place it onto a clean plate. Cover it with a clean kitchen towel to prevent it from drying out.
Repeat the process with the remaining batter, stacking each finished wrapper under the towel to keep them soft and pliable.
Use the finished egg roll wraps immediately by filling them with your desired ingredients, or store them for later use by wrapping them in plastic wrap and refrigerating for up to 2 days.
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
