Try this Egg Roll Wrappers recipe, or contribute your own.
Suggest a better descriptionRecipe by: The Cooks Book of Uncommon Recipes - ISBN 0-940367-14-9 Sift flour and salt into a 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 mins 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 mins. Divide the dough into 4 parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11 x 14-inch rectangle. Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal 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 3 part of dough. If you are not going to use right away, wrap securely and freeze. Posted to MM-Recipes Digest V3 #222 Date: Thu, 15 Aug 1996 20:06:26 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 16 | ||
Calories from Fat: 9 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 14.9mg | 1 % | |
Potassium 17.1mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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