Recipe - Eggroll Skins (Uncooked)

1 Egg
2 cup Flour
One half teaspoon Salt
One half cup Ice water

1. Beat egg; then combine with flour, salt and ice water. Knead until
smooth and elastic. Cover dough with a damp towel and refrigerate 30
minutes.

2. Place dough on a floured board. Roll out with a rolling pin until paper
thin; then cut in six 1/2inch squares.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.