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    Egg Roll Wrappers


    Source of Recipe


    Judy
    2 Cups sifted flour
    1 Teaspoon salt
    1 egg
    1/2 Cup ice water
    Cornstarch

    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.





 

 

 


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