Egg—Spring Roll Dough II

Preparation info
  • 16

    rolls
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 egg, lightly beaten
  • 2 cups sifted all-purpose flour
  • 1 teaspoon

Method

  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