Whats the recipie for the things u wrap egg rolls in?

Answer 1

The "things you wrap egg rolls in" are won ton skins. You don't want or need to know a recipe on how to make them. Just go to an Asian market and buy them.

Some 35 years ago, I had a neighbor who was born and raised in Japan. She had married an American, moved to this country, and adapted our customs. I got to know her pretty well. When she found out that I liked Chinese/Japanese food, she was elated. Her husband didn't like "g**k" food. One day when I came home from work, she was waiting for me with a bowl wrapped in aluminum foil. I no more than got out of the car and she wanted me to try a "Japanese taco". She pulled the foil wrap off the bowl and held it out to me. I tried one and it was DE-FREAKING_LICIOUS. She explained it was an adaption of her upbringing and the foods she had tasted here in the USA. It was ground beef and vegs wrapped in a won ton skin and deep fried. I have never had anything like it before or since that day. Naturally, she had several dipping sauces to go along with the "tacos". She had hoisin, tempura, the Japanese equivalent to wasabi, and a Mexican salsa fresca. We sat on my front lawn and just enjoyed the bowl. When I asked her what a won ton skin is, she said "you don't want to know". No, it's not made of bat's ears and pig snout. It's made of rice flour and a bunch of ingredients that aren't available here in the States. Even if you knew the recipe, you couldn't make it because you can't get the ingredients.

Just buy won ton skins, and forget about it.

(Kim! This answer's for you. You're the best friend and cook I've ever known!)

Answer 2

2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch
Sift the flour into a large bowl.

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, then cut in half.
Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

Answer 3

filo dough
or wonton wrapers