Homemade Wontons and Egg Roll Wraps Recipe
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.
- 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
Dough Ingredients
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 1 tsp salt
- 1/2 cup warm water
- Cornstarch for dusting
Instructions
- 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.
- 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.
- 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.
- Divide the Dough: After resting, divide the dough into small equal portions. Roll each portion into small balls for easier handling.
- 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.
- Separate the Sheets: Dust each wrapper lightly with cornstarch, especially between stacked wrappers, to prevent them from sticking together.
- 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
