Have a hankering for homemade egg rolls, but can’t find store-bought egg roll wrappers? Many of our readers have found themselves in this exact situation and asked us to come up with an egg roll wrapper recipe.Well, FINALLY, here it is!  Getting the Correct Moisture Level in the Dough  The key to this recipe was figuring out how to achieve the correct moisture level in the dough.Too dry, and the dough would crack during assembly.

If the filling is too wet, the egg rolls may become soggy, fail to hold their shape, and might not achieve the desired bubbling when you fry them.Here you can see how this homemade egg roll wrapper fries up—perfect small bubbles! This is a relatively dry dough at first, but after a 2-hour rest, it becomes wonderfully smooth and pliable.If you add too much water at the beginning to get that smooth consistency quicker, the dough actually ends up too moist after it rests.  I realized during testing that the key is actually mixing and kneading the dough by hand to quickly incorporate the liquid into the dry ingredients.

In other words, while you can have a stand mixer knead the resulting dough, mixing it initially is a task that requires your own two hands! A stand mixer isn’t ideal for the initial mixing of wet and dry ingredients, as it struggles to incorporate them quickly and evenly, resulting in an inconsistent dough.However, once the dough is formed, you can use the stand mixer to finish the job! Rollin

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