How to make homemade egg roll wrappers is great so you can create your favorite appetizer right at home! Then deep fry or air fry and enjoy!
We make a lot of these babies at home for dinner and dessert. It was about time to try making homemade egg roll wrappers and they were so easy! I knew all you needed was flour and egg basically but man I’ll never buy them from the store again! Let us share these cooking basics with y’all.(affiliate links present)
You can see all the egg roll wrapper recipes we’ve made thus far here. Now that we have the hang of this though I suspect there will be many more added soon.
Try it yourself and let us know what filling is your favorite to whip up!
How to Make Egg Roll Wrappers
It starts with a very simple dough. 3 ingredients is all you need, seriously. I mean you could add additional seasonings if you wanted but salt is the basic one.
Egg Roll Wrapper Ingredients
- All purpose flour
- Rolling pin
- either lightly flour a cutting board or work on a non stick surface
- or sandwich ball of dough in between two pieces of parchment paper and roll on top
Once you make the simple dough it is time to roll it out on a surface that won’t stick.
Here are a few questions you might have before you get goind:
Yes! They are easier than you might think and turn out to be a lot cheaper than store bought for sure. Also, they aren’t dried out like pre packaged so they’re nice and tender made on demand.
Flour, egg and water is all you need! Just need into a soft dough, then roll out thin, cut corners off so it’s square and you’re ready to fill!
You can just seal with water on the edges but a paste of flour and water is more secure.
Now here are some pictures of step by step how to make these:
If all you have is a cutting board make sure it isn’t wood, that will stick. Plastic with a bit of a coating works well, or last case just put a piece of parchment paper down on the bottom and top. Then roll out thin.
Once you have it nice and thin, but thick enough where holes won’t poke through it once it’s filled, cut the sides off.
I mean you do want it square. That shape makes it a lot easier to roll up evenly. If you absolutely don’t have a knife it’s not like it wouldn’t work as a circle too.
Then you’re going to want to prepare your filling. I prefer to cook it ahead of time so I don’t worry about it being undercooked. I had that happen once at a Chinese restaurant and nobody wants a bite of raw pork.
I use a great recipe I just threw together which is just ground beef, teriyaki sauce and bagged cole slaw mix. Just brown the meat, add sauce and cabbage to soften a bit and use that.
Then just place at the end of your spring roll wrapper with a bit of space so it can be rolled up.
You can use cold water to seal the edges you fold over but a paste of flour and water works a bit more secure. Water works fine if you use rice paper but this is thicker.
The bottom comes up, sides are folded in and then roll it to the end. Secure the top and your Chinese egg rolls are ready to cook at high heat.
It will take you a good 15 minutes to prepare these. They are easier to wrap when dough is soft and pliable. Throw away remaining batter / dough as it doesn’t save well.
Here are basic instructions but a printable recipe card is at the bottom of this post as well.
Time needed: 15 minutes.
Homemade Egg Roll Wrappers
In a bowl whisk egg with your flour. Add a pinch of salt. Now add 1 tbsp of water at a time until a ball of soft dough forms.
Allow dough to rest for 30 minutes.
Take a golf size ball of your dough out and using a rolling pin roll it into a thin flat circle. Use a sharp knife to cut the edges of the circle off so it now is in the form of a square.
Prepare desired filling and add to the end with room at the bottom and sides to wrap it up. Make a paste of 1 tbsp flour + 1 tbsp water to your roll to seal ends.
Roll dough up and over the top of the meat filling. Then fold in the sides and use a bit of your paste to stick it on so it doesn’t unravel.
Then roll meat over and over until it nearly reaches the end of your square dough.
Add a bit more paste to the end of your dough and fold it over the very top. Seal shut and now you’re ready to deep fry or air fry your egg rolls.
Now you’re ready to cook them!
What is the Best Oil to Cook Egg Rolls in?
Peanut oil is actually the best. It will give it a rich flavor and make them a nice golden brown color if you choose to deep fry them.
If you choose to submerge in oil and fry make sure you have a wad of paper towels ready when you remove from heat. Absorbing the excess oil is essential to keep them crispy.
If you want a healthier method, and better if you ask me, make air fryer egg rolls instead!!
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Homemade Egg Roll Wrappers
- In a bowl mix flour, egg and salt. Add 1 tbsp of water at a time until a ball of soft dough forms.
- Allow dough to rest for 30 minutes.
- Take a golf size ball of your dough out and using a lightly floured rolling pin roll it into a thin flat circle.
- Use a sharp knife to cut the edges of the circle off so it now is in the form of a square.
- Prepare desired filling and add to the end with room at the bottom and sides to wrap it up.
- Prepare a paste of 1 tbso flour + 1 tbsp water and have it next to your roll to seal the ends.
- Roll dough up and over the top of the meat filling. Then fold in the sides and use a bit of your paste to stick it on so it doesn't unravel.
- Roll meat over and over until it nearly reaches the end of your square dough. Add a bit more paste to the end of your dough and fold it over the very top. Seal shut and now you're ready to deep fry or air fry your egg rolls.