Chinese Egg Roll Wrapper Recipe - The Spruce Eats

• Homemade egg roll wrappers can be made to your preferred size, big or small.
• The thin and even wrappers become almost transparent, making them ideal for frying or baking.

Chinese egg rolls are a popular snack and appetizer, not just in China and Taiwan but all over the world. The dough is made of egg and flour and can be made with a variety of fillings such as meat and seafood, as well as vegetarian versions. The size can also vary—Chinese and Taiwanese people like their rolls quite small, but if you order an egg roll in a Chinese restaurant in the U.S., they are often much larger.

Although you can find egg roll wrappers in the supermarket fairly easily, making this ingredient is not tough to pull off at home. This recipe includes an uncooked version that's typically used for fried or baked egg rolls, as well as a cooked wrapper that is cooked like a French crepe.

Super Crispy Egg Rolls That Are Baked, Not Fried? Yes, It's Possible.

What Is the Difference Between Spring Roll and Egg Roll Wrappers?

Spring roll wrappers are typically smaller, smoother, and thinner, and do not usually contain egg. They are crispy and break easily when you bite them.

Egg roll wrappers are typically larger, thicker, and have a more pebbly surface. They are made with egg and offer a chewier bite.

Tips for Making Egg Roll Wrapper Recipe

• The batter consistency is important - It should be like a runny pancake batter. Use weight measurements if possible. If you don't have a kitchen scale, use the leveling method to measure the flour.
• Use a light pan - Use a lightweight nonstick skilletthat you can easily handle with one hand to make it easier to swirl the batter around the pan.
• Make it thin - The goal is to spread the batter into a thin, mostly even layer; as it cooks, the wrapper should become somewhat transparent and the edges almost paper-thin. If your batter is not spreading well, try pouring it into a cooler pan. It can be helpful to remove the pan from the heat for a couple of minutes between wrappers, spread the batter in the skillet, then return it to the heat.
• Use extra cornstarch - Be generous with the cornstarch if you're going to store the uncooked wrappers or your kitchen is warm and humid so they can be stacked without paper between them.

What You'll Need To Make This Chinese Egg Roll Wrapper Recipe A Sharp Knife A Good Rolling Pin A Handy Dandy Flour Sifter

Never Lose a Recipe Again!

Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes, easily save and organize your favorites, plus thousands more, in one convenient place.