Egg Roll Wrappers
These are easy and fun to make if you can’t find large store-bought wrappers. You can make the squares smaller for a two-bite appetizer or larger for a meal you can eat with one hand, as you like. Yield: approximately 48 6” x 6” wrappers
Ingredients
- 6 cups all-purpose flour
- 1½ teaspoons salt
- 4 large egg yolks
- 1½ cup water
- ¼ cup cornstarch (for dusting)
Directions
1. Combine the flour and salt in a large bowl or the bowl of a stand mixer.
2. Beat together the egg yolks and water and add to the flour mixture. Use your hands or a sturdy wooden spoon to form a shaggy dough in the mixing bowl.
3. Once the dough has formed, knead using a stand mixer with the dough hook attachment or by hand for another 10 minutes, until the dough is relatively smooth. Cover the dough with plastic wrap and rest the dough for 2 hours at room temperature or overnight in the refrigerator. Bring up to room temperature before rolling.
4. Divide the dough into quarters. Use a rolling pin to roll each piece of dough out into a long 5-inch wide rectangle. If you start with this wider sheet, you will ensure that the dough rolls out to the full width of the pasta roller, or about 6 inches (15cm) wide.
5. Feed through the pasta roller, starting with the thickest setting, and going through each setting one by one until you reach #6 thickness on a KitchenAid pasta roller or #7 thickness on an Atlas pasta roller (about 1.5 mm).
6. Cut the dough sheets into 6-inch (15cm) squares. Dust each side with cornstarch and stack. Then cover with plastic wrap until ready to use to keep them from drying out.
Note: Extra wrappers can be frozen with a sheet of parchment paper inserted in between each wrapper to prevent sticking when thawed.