Homemade Wontons and Egg Roll Wraps Recipe

Introduction

Making your own wonton or egg roll wraps at home is simpler than you might think, and the fresh dough adds a wonderful texture and flavor to your dishes. This recipe guides you through creating tender, versatile wraps perfect for frying or steaming.

Ingredients

• 2 1/2 cups flour
• 2 eggs
• 1 tsp salt
• 1/2 cup warm water
• Cornstarch for dusting

Instructions

1. Step 1: In a bowl, combine the flour, eggs, salt, and warm water. Mix thoroughly until all ingredients are incorporated and form a rough dough.
2. Step 2: Knead the dough on a clean surface for 5 to 8 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
3. Step 3: After resting, divide the dough into small portions and shape each into a small ball.
4. Step 4: Dust your work surface and rolling pin with cornstarch or flour to prevent sticking. Roll each dough ball into thin circles about the size of a wonton or egg roll wrap.
5. Step 5: Sprinkle cornstarch between each wrap to keep them from sticking together. Repeat the rolling process until all dough portions are flattened.
6. Step 6: Use the wraps immediately for your favorite filling or store them for later use.

Tips & Variations

• For extra elasticity, knead the dough a bit longer and ensure it rests properly before rolling.
• If you want thinner wraps, use a pasta machine to roll out the dough evenly.
• Substitute some of the all-purpose flour with rice flour for a slightly different texture.
• Homemade wraps can be boiled, fried, or steamed depending on the filling and dish.

Storage

Place the finished wraps separated by parchment paper and store them in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the wraps with cornstarch between them in a sealed bag for up to 1 month. Thaw in the fridge before use. Reheat by steaming or cooking immediately in your recipe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough for both wontons and egg rolls?

Yes, this dough is versatile and works well for both wonton and egg roll wraps. Just roll the dough to your desired thickness depending on your recipe.

Do I need to use cornstarch to dust the dough?

Cornstarch helps prevent the wraps from sticking together and creates a slightly lighter texture. You can use flour if cornstarch is not available, but cornstarch is preferred.

Homemade Wontons and Egg Roll Wraps Recipe

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4.7 from 53 reviews

This homemade wontons and egg rolls wrap recipe offers a simple, traditional dough made from flour, eggs, salt, and warm water. Perfectly kneaded and rested, these thin wraps can be used to create delicious wontons or crispy egg rolls. The dough is rolled out into small circular wrappers and dusted with cornstarch to prevent sticking, making it an essential base for your favorite Asian-inspired appetizers or snacks.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: Approximately 30–40 wrappers depending on size 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/2 cups all-purpose flour
• 2 large eggs
• 1 teaspoon salt
• 1/2 cup warm water
• Cornstarch, for dusting and rolling

Instructions

1. Prepare the Dough: In a mixing bowl, combine the flour, eggs, salt, and warm water. Stir the ingredients well until a dough starts to form. Gather it into a ball.
2. Knead the Dough: Transfer the dough to a clean surface and knead it for 5 to 8 minutes until smooth and elastic.
3. Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to allow gluten to relax, making it easier to roll out.
4. Divide the Dough: After resting, divide the dough into small, equal-sized pieces and shape each piece into a small ball.
5. Roll out the Wraps: Lightly dust your workspace and rolling pin with cornstarch or flour. Flatten each ball using the rolling pin into thin, round wrappers approximately the size of wonton or egg roll skins. Be sure to dust cornstarch between each wrapper as you stack them to prevent sticking.
6. Use or Store: Use the wraps immediately for wontons or egg rolls, or store them in an airtight container with cornstarch between each sheet to keep them from drying out.

Notes

• Make sure the dough is rested well; this helps in rolling it out thin without shrinking back.
• Dust the dough and workspace generously with cornstarch to prevent sticking.
• The wraps can be made ahead and stored in the refrigerator for a day or frozen for longer storage.
• If the dough is too sticky, add a little more flour while kneading.
• Adjust the thickness of the wraps based on your preference for wontons or egg rolls.

Keywords: homemade wonton wrappers, egg roll wrappers, wonton wrap recipe, egg roll dough, Asian appetizer wraps, homemade dough, easy wonton wrappers