Recipe - Egg Roll Wrappers

4 cup Allpurpose flour; sifted
2 teaspoon Salt
2 Eggs
1 cup Ice water
Cornstarch

Recipe by: The Cook's Book of Uncommon Recipes ISBN 0940367149
Sift flour and salt into a large bowl. Make a well in the center and
add eggs and water. Using a fork, stir the dough until it just holds
together and leaves the sides of the bowl. Turn out onto a floured
surface and knead until smooth and elastic (about 5 mins or, if you
prefer, use the dough hook on your mixer or food processor). Cover
the dough and allow to rest for at least 30 mins.

Divide the dough into 4 parts. Dust your pastry board lightly with
cornstarch and roll each piece of dough out to an 11 x 14inch
rectangle. Cut the 14inch length into 4 equal parts and the 11inch
length into 3 equal parts ( you will have 12 3 1/2inch squares of
dough). Stack on a plate (the cornstarch will prevent sticking).
Repeat with the remaining 3 part of dough.

If you are not going to use right away, wrap securely and freeze.
Posted to MMRecipes Digest V3 #222

Date: Thu, 15 Aug 1996 20:06:26 0500

From: pickell@cyberspc.mb.ca (S.Pickell)