Homemade Wontons and Egg Roll Wraps Recipe

Introduction

Making your own wonton or egg roll wrappers at home is simpler than you might think. With just a few basic ingredients, you can create tender, fresh wrappers perfect for your favorite fillings. This recipe will guide you through the process step-by-step.

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 mixing bowl, combine the flour, eggs, salt, and warm water. Stir until the ingredients are fully combined 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.
3. Step 3: Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes to relax the gluten.
4. Step 4: After resting, divide the dough into small portions and roll each portion into a small ball.
5. Step 5: Lightly dust your work surface and rolling pin with cornstarch or flour to prevent sticking. Roll each ball out into thin, round wrappers suitable for wontons or egg rolls.
6. Step 6: Dust the wrappers with additional cornstarch in between layers to keep them from sticking together.
7. Step 7: Use the wrappers immediately with your preferred fillings or store them for later use. Enjoy your homemade wonton or egg roll wraps!

Tips & Variations

• Use cornstarch instead of flour for dusting to keep wrappers soft and smooth.
• If the dough feels too sticky, add a little more flour while kneading to reach the right consistency.
• Roll wrappers as thin as possible for delicate, tender results.
• For gluten-free options, try substituting with a gluten-free flour blend, though texture may vary.

Storage

Store unused wrappers separated by layers of cornstarch in an airtight container or plastic bag in the refrigerator for up to 2 days. For longer storage, freeze the wrappers separated and wrapped tightly; they can last up to 1 month. Thaw in the refrigerator before use and keep covered with a damp cloth to prevent drying out. Reheat by steaming or frying with your filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 24 hours before rolling out the wrappers.

What can I use these wrappers for?

These wrappers are perfect for making wontons, egg rolls, dumplings, or any recipes that call for thin dough sheets.

Homemade Wontons and Egg Roll Wraps Recipe

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4.8 from 59 reviews

This homemade wonton and egg roll wrap recipe provides a simple and authentic dough perfect for making your own fresh, tender wrappers at home. Made with basic ingredients like flour, eggs, salt, and warm water, these wraps are kneaded to perfection and rested to develop the ideal texture for your favorite Asian appetizers such as wontons and egg rolls.

• Author: Rita
• 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

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/2 cups all-purpose flour
• 2 large eggs
• 1 tsp salt
• 1/2 cup warm water
• Cornstarch for dusting

Instructions

1. Combine Ingredients: In a large mixing bowl, add the flour, eggs, salt, and warm water. Mix the ingredients thoroughly until a rough dough forms and all components are well incorporated.
2. Knead the Dough: Transfer the dough onto a clean surface and knead it for 5 to 8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
3. Rest the Dough: Shape the kneaded dough into a ball, cover it with a damp cloth or plastic wrap, and allow it to rest for 30 minutes. This resting period helps relax the gluten for easier rolling.
4. Divide the Dough: After resting, divide the dough into small equal portions. Roll each portion into small balls for easier handling.
5. Roll out Wrappers: Lightly dust your work surface and rolling pin with flour or cornstarch to prevent sticking. Roll each dough ball into thin, round wrappers approximately the size of a wonton or egg roll wrapper, about 3 to 4 inches in diameter.
6. Separate the Sheets: Dust each wrapper lightly with cornstarch, especially between stacked wrappers, to prevent them from sticking together.
7. Store or Use: Use the wraps immediately for making wontons or egg rolls, or store wrapped tightly with plastic wrap to maintain freshness. Enjoy your homemade fresh wrappers!

Notes

• Use room temperature water for better dough consistency.
• Kneading time can vary slightly; the dough should be smooth and elastic.
• Resting the dough is crucial for easier rolling and better texture.
• Cornstarch helps prevent the dough from sticking and creates a smooth surface.
• These wrappers can be used immediately or refrigerated for later use.
• If freezing, place parchment between wrappers and store in airtight bags to prevent sticking.

Keywords: Homemade wonton wraps, egg roll wrappers, fresh dough, Asian appetizer wrappers, DIY wonton skin, egg roll skins