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Egg Roll Wrappers

A dough recipe for homemade egg roll wrappers made from flour, egg, salt, ice water, and cornstarch.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Egg Roll Wrappers

Ingredients

Directions

Make the dough

  1. Sift the flour into a large bowl.

  2. Lightly beat the egg with the salt.

  3. Stir in 1/4 cup of water.

  4. Add the egg and the ice water to the flour.

  5. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.

  6. Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

  7. Cover the dough and let rest for at least 30 minutes.

  8. Knead the dough briefly, then cut in half.

Shape the wrappers

  1. Turn out onto a lightly floured surface. Roll each half into a cylinder.

  2. Lightly score so that you have 12 equal pieces.

  3. Roll each piece out into a 3 1/2-inch square.

  4. Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out.

  5. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together.

  6. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the gluten structure that gives the wrappers their elastic, sheetable dough.
Egg
Adds protein and fat that enrich the dough and help it stay tender and pliable.
Ice water
Hydrates the flour while keeping the dough cool, limiting gluten overdevelopment for a tender result.

The step that matters

Resting the dough. Resting for at least 30 minutes lets the gluten relax, so the dough rolls thin without tearing or springing back.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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