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Vegetarian Egg Rolls
- Yield: About
24 to 30
large egg rolls. - Difficulty
Easy
Published 2011
To save time, you can buy frozen egg roll wrappers, available in most supermarkets, instead of making your own.
Ingredients
2¼ cups ½ tsp 2
Method
Steel Blade: Process flour, salt, 2 eggs and water until dough forms a ball on the blade and is well kneaded, 25 to 30 seconds. Remove from bowl, cover and let stand for 15 minutes. Prepare filling as directed and let cool.
Divide dough in half. Roll 1 piece out into a large, thin rectangle. Cut in 4-inch squares for large egg rolls, or into 2- × 4-inch rectangles for miniatures.
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