Vegetarian Egg Rolls

• 2¼ cups flour
• ½ tsp salt
• 2 eggs

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.