I have viewed so many videos showing how to make egg roll wrappers, but, your video is, by far, the best! Looks so easy and you give me the confidence to make them. Thank you so much.
This is great! I've had the problem you show, where the first rolling has the flour shrinking. I can get it to eventually form a circle, but not very big. I never would have thought of oiling and stacking, then rolling again! Brillian! And I see that the quick heating is only for the purpose of easier separation. Whether or not there's an egg, I don't really know yet. I've tried it both ways, and seem to prefer the "no egg" version -- it fries better and softer. Everyone uses about 1/3-cup of water for 1 cup flour, but you start with a little bit, then add a little until the first "shaggy" dough forms. The water amount does vary. Some initial kneading, but THEN there's the 25-minute rest to form gluten. I haven't done that. I also love the idea of then rolling a "rope" and cutting the portions. Way simpler to get mostly equal amounts. Thank you for a great video!
The technique is solid, but this vid/recipe is mis-named. "EGG Rolls" include the egg reference for a reason ... because the dough is supposed to be made with it, same as a wonton skin, or egg noodles, not because there's some egg used in the filling. Without the egg, you have a "Spring Roll" dough (chinese style for frying is mostly wheat, and delicate malaysian style for fresh/raw use is basically rice paper). No flames pls - better to just do the reading.
@@juancamilorodriguez937 Wonton skins are made with egg, just like egg pasta ... read the ingredients, if the color and density are not enough of a clue for you. Most of the egg rolls in my region are made using wonton skins ... which can be easily rolled out larger/thinner with a pasta roller.
If using flour without gluten you can experiment with thickeners like various forms of starches, gelatin or karrageenan(spelling?) just make sure to mix any dry ingredients together beforehand and maybe use hot (almost boiling) water to mix it together to activate the gelling qualities of the thickener.
