- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 eggs (lightly beaten)
- 1/2 cup water (or as needed)
- Stir the salt into the flour. Add the lightly beaten eggs.
- Slowly add the water, stirring continuously until you have a smooth, thin batter. If the batter is too dry, add 1 or 2 more tablespoons of water. Let the batter rest for 1 hour.
- Heat a frying pan on medium-low heat. Wipe a small amount of oil over the pan, removing any excess but making sure the pan is evenly covered.
- Turn the heat down to low. Add 2 heaping tablespoons of batter into the middle of the pan. Immediately begin smoothing the batter out to form a circle approximately six inches in diameter.
- Use a spatula to remove the wrapper from the pan as soon as the bottom is cooked and the edges begin to curl slightly (less than one minute).
- Drain on paper towels. Continue with the rest of the batter, cleaning out the pan as needed.
- Cool or refrigerate or freeze the egg roll wrappers until ready to use. Thaw before using.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|