Homemade Wontons and Egg Roll Wraps Recipe
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.
- 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
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
- 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.
- Knead the Dough: Transfer the dough to a clean surface and knead it for 5 to 8 minutes until smooth and elastic.
- 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.
- Divide the Dough: After resting, divide the dough into small, equal-sized pieces and shape each piece into a small ball.
- 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.
- 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.
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