Chinese Egg Roll Wrappers

Chinese egg roll wrappers

The Spruce

 

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Rest: 30 mins
  • Yield: 15 wrappers (15 servings)

Chinese egg rolls are a popular snack and appetizer not just in China and Taiwan but all over the world. The dough is made of egg and flour and can be made with a variety of fillings such as meat and seafood, as well as vegetarian versions. The size can also vary—Chinese and Taiwanese people like their rolls quite small, but if you order an egg roll in a Chinese restaurant in the U.S., they are often much larger.

Although you can find egg roll wrappers in the supermarket fairly easily, making this ingredient is not tough to pull off at home. This recipe includes an uncooked version that's typically used for fried or baked egg rolls, as well as a cooked wrapper that is cooked like a French crepe.

Ingredients

  • Uncooked Wrapper Version:
  • 2 cups/225 grams all-purpose flour
  • 1/4 cup ice-cold water plus 1/4 more, if needed
  • 1 large egg
  • 1 teaspoon salt
  • Cornstarch
  • Cooked Wrapper Version:
  • 7 ounces/200 grams all-purpose flour
  • 7.6 ounces/225 milliliters ice-cold water
  • 1 large egg
  • 1 teaspoon salt

Steps to Make It

Uncooked Wrapper Version

  1. Gather the ingredients.

    Ingredients for making Chinese egg roll wrappers
    The Spruce
  2. Mix the flour, 1/4 cup ice-cold water, egg, and salt in a large bowl.

    Egg and flour whisked in a bowl for egg roll wrappers
    The Spruce 
  3. Add up to 1/4 cup more ice water, if needed, to make a sticky dough.

    Sticky egg roll wrapper dough in a bowl
    The Spruce 
  4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic.

    Egg roll wrapper dough ball on floured surface
    The Spruce
  5. Let the dough rest for 30 minutes, then knead it briefly.

    Kneading egg roll wrapper dough on a floured surface
    The Spruce 
  6. Cut the dough ball in half and wrap 1 dough ball in plastic.

    Cut egg wrapper dough ball in half
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  7. Turn the other half out onto a lightly floured surface and roll out thinly. Cut out squares measuring 3 1/2 inches.

    Egg roll wrapper dough cut in squares
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  8. Roll the scraps again, if necessary, and repeat with remaining dough ball.

    Scraps of wrapper dough and a rolling pin
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  9. Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.

    Cut out egg roll wrappers and sieve resting in a bowl of flour
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  10. Use immediately or freeze until ready to use.

    Rolling egg rolls with wrappers
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  11. Enjoy.

Cooked Wrapper Version

  1. Gather the ingredients.

    Ingredients for making Chinese egg roll wrappers
    The Spruce 
  2. In a large bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancake batter, and there are no lumps.

    Egg roll wrapper ingredients whisked
    The Spruce
  3. Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.

    Skillet on a stovetop ready for the egg roll wrappers
    The Spruce 
  4. Pour 1/2 a ladle of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crepes.

    Pouring egg roll wrapper batter in a skillet
    The Spruce
  5. Let cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula and quickly flip.

    Chinese egg roll wrapper in a skillet
    The Spruce
  6. Cook the second side for 3 to 4 seconds.

    Chinese egg roll wrapper batter cooking in a skillet
    The Spruce 
  7. Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with the remaining batter, layering the pancakes on top of each other as they are done.

    Egg roll wrapper draining on paper
    The Spruce
  8. Store the wrappers in a plastic bag and refrigerate or freeze until use.

    Egg roll wrapper stored in plastic
    The Spruce
  9. Enjoy.

Tip

The wrappers in this recipe also can be used to make popiah (潤餅), a Malaysian spring roll, in which a cooked spring roll wrapper is rolled around cooked fillings and eaten as is without deep-frying it. 

What is the difference between spring roll and egg roll wrappers?

  • Spring roll wrappers are typically smaller, smoother, and thinner, and do not usually contain egg. They are crispy and break easily when you bite them.
  • Egg roll wrappers are typically larger, thicker, and have a surface that is more pebbly. They are made with egg and offer a chewier bite.