Egg Roll Wrappers

Think a beautifully crispy egg roll skin is hard to make? Think again! Not only is it easy and quick to whip up; it’s also fun!

Table of Contents

Toggle

Have you ever wondered how your favorite Asian restaurant makes egg roll wrappers? Did you know you can do more with them than just turn them into egg rolls? You can roll them up into little purse shapes and bake them plain, or you can stuff them with classic veggies and protein like carrots, cabbage and shrimp. You can even cut them into rectangular strips for dipping into sweet and sour sauce. No matter which you choose, the end result is always a crispy, satisfying wrap that can elevate your whole meal to restaurant status.

This recipe is a fun way to introduce new cooks, especially kids, to an unusual but very traditional style of cooking. Each egg roll wrapper comes with a layer of history alongside it, so while making these with friends or family you can impress them with your knowledge. (Keep reading to learn more about the origin story!)

Are Egg Roll Wrappers Healthy?

If you’re fine with gluten, these wrappers are one of the healthiest and most versatile ways to make Asian-style cooking a breeze. If you’re seeking a gluten-free replacement, consider using rice flour or a mix of coconut and cassava flour. While this does change the texture, it also creates a new depth of flavor while being easier to digest for gluten-sensitive folk.

Overall, this recipe is simple and light, as well as 100% free of added sugar or preservatives. As a basic recipe with staple ingredients most people already have in their kitchen, it’s an easy and healthier alternative to store-bought options. It’s a wholesome alternative to takeout, that’s for sure!

The Origin of Egg Rolls

While egg rolls are a Chinese-American takeout classic, the spring roll actually came first in traditional Chinese cooking. Spring rolls are different from egg rolls because they’re made with a thinner, almost translucent wrapper. Evolving from this, the egg roll was most likely created by the Chinese-American chef, Lum Fong, who popularized the thicker, crunchier egg roll in the 1930s. Today, you can find egg rolls in almost any grocery store or takeout restaurant, and now you have the power to make them in the comfort of your own kitchen.

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold water
1 large egg
Cornstarch, for dusting

INSTRUCTIONS

Mix
Combine flour, salt, egg, and water to form dough.

Roll
Divide and roll dough into thin squares.

Cook
Lightly cook each wrapper in a skillet.

Devour!

FAQs & Tips

How to Make Ahead and Store

Sprinkle each wrapper with a bit of cornstarch, or separate with parchment paper, to prevent them from sticking. Then stack on top of each other in a fridge-safe bag. They’ll keep like this for up to 1 week, ready to use whenever you’re ready to stuff them. I don’t recommend freezing them, or cooking them and then saving them. These are best enjoyed fresh, and so keeping the uncooked ones handy for when you’re ready is a great idea.

What’s the Difference between egg roll & wonton wrappers?

Egg roll wrappers are larger and thicker, creating a stronger wrap. They have a chewy, crispy texture when fried or baked, whereas wonton wrappers are thinner and more fragile. While egg roll wraps can be stuffed to the brim without ripping, wonton wrappers require more care; less stuffing and more flavor.

How do you keep egg roll wrappers from falling apart?

Before assembling your egg roll completely, make sure to brush the wrapper with a pastry brush coated in egg wash or a mixture of cornstarch and water. Moistening the whole wrapper, especially where it seals, will ensure that it cooks perfectly and stays solid.

Serving Suggestions

For a yummy eggy snack, dip these golden brown crisps in Sweet Chili Sauce. Of course, you can also turn them into a modern spin on the old tradition: Air Fryer Egg Rolls.

For more Asian-inspired dishes, don’t miss these Chinese Chicken Wings, this Beef Chow Fun or this Chinese BBQ Sauce.