Egg Roll Wrappers
Source of Recipe
2 Cups sifted flour
1 Teaspoon salt
1/2 Cup ice water
Sift flour and salt into a large bowl. Make a well
and add eggs and water Stir with a fork until dough
holds together and leaves bowl clean. Turn out onto
lightly floured surface, knead until smooth, about 5
minutes. Cover dough with the bowl and let stand
for 30 minutes.
Divide into fourths. Dust pastry board with cornstarch.
Roll each fourth to a 14 x 11 inch rectangle. Cut into
3 1/2 inch squares. Makes about 20-25 wrappers.