Egg—Spring Roll Dough II

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Preparation info

  • 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 egg, lightly beaten
  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • ½ cup ice water


  1. Reserve one teaspoon of the egg for sealing rolls. Combine the remaining egg and other ingredients to make a dough. Cover with a towel and allow to stand for ten minutes. Knead until smooth and elastic. Divide the dough into sixteen pieces and roll each out into a very thin six-inch square.

  2. Place one tablespoon filling (see recipes below) on each square, tucking in the sides and sealing the ends with the reserved egg.

  3. Fry the rolls, two or three at a time, in deep fat heated to 350°F. on a frying thermometer until golden brown on all sides. Drain on paper towels.

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