Chinese Egg Roll Wrap

"I have not put a recipe for the filling but there are many recipes here on recipezaar. Check out Bergie's Dim Sum recipes and many others"
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
Ready In:
1hr 30mins
Ingredients:
6
Yields:
12-14 Wraps
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ingredients

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directions

  • Place all the ingredients in a blender, blend for 1 minute.
  • Scrape down the sides, blend for a few seconds more until smooth.
  • Refrigerate for 1 hour.
  • To Cook-----------------.
  • A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
  • Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
  • Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).
  • Flip the wrap and cook second side for a few seconds.
  • When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
  • Filling suggestion available under Chinese recipes here on Zaar.
  • You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.

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Reviews

  1. thanks for the perfect wraps recipe ..... you sure made my day.
     
  2. I made the batter a little thinner and after I got the trick of tilting the pan so that the batter would cover the pan very thinly, the wraps came out bit thinner too. It worked with an heavy pan too, non-stick.
     
  3. I had trouble with this batter. Even after chilling and thinning and switching pans. We managed to get several wrapped (finally) and they tasted wonderful after frying. But I had way too much waste. Thanks, Bergy. Maybe I need to try another recipe or give up and buy wraps... ;)
     
  4. WONDERFUL recipe! Very easy too! We thought they tasted better than store bought! These will get made many times! :)
     
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Tweaks

  1. 1: I omitted the sugar. 2: Make sure the batter is thin. (more water may be needed) 3: I used cooking spray (any flavor) to lightly spray the bottom of a square 9"x9" cake pan & poured some batter in & shook it back-and-forth until I had a thin layer of batter in the bottom of the pan 4: Cook on stove-top over medium-low heat until top looks like it is not wet. 5: Using oven mitts, pick up pan & slam on cutting board to release the cooked batter. 6: Cut in 1/2 lengthwise & 1/2 with-wise. 7: You now have perfect 4 1/2"x 4 1/2" squares. 8: If using immediately, stack on plate & cover with moist (not wet) towel. 9: If not using immediately, refrigerate or freeze in ZipLock Baggie with air sucked out until ready to use. (if refrigerated or frozen, warm to room temperature before using to avoid breaking) 10: If freezing, place on cookie sheet in single layer, & place in freezer until frozen, then place in ZipLock Baggie, suck out the air, & place back in freezer (this will prevent them from sticking together) 11: Can use a 8"x8" square cake pan and after cooking, do not cut & you will have one BIG wrap.
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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