1. Place flour in a bowl. Gradually add water, mixing and kneading in one direction until the dough is marshmallow soft. 2. Cover with a damp cloth and let stand 30 minutes. 3. Lightly oil a 6- or 7-inch skillet (by rubbing its surface with a piece of cloth or cotton soaked in peanut oil). Heat pan over a low flame. 4. With a pastry brush, brush on the dough in 5-inch squares. If holes appear, brush on more batter with crosswise strokes. Cook over low heat until set (do not brown). Place skins on a tray and cover with a damp towel. 5. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATIONS: 1. For the flour, use 1-1/3 cups wheat flour, 2/3 cup water chestnut flour. 2. In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut oil. 3. In step 4, instead of using a pastry brush, pick up a batch of dough and rub it over the warmed, oiled surface of the skillet until a thin sheet adheres. Or take some dough on the ends of the fingers and spread it over the skillet with a swirling action to form a thin skin. NOTE: See "Information: Eggrolls" for a list of fillings and other information. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.