"When you decide to make a dish like crispy chicken egg rolls at home, it may be tempting to opt for a time-saving shortcut, like using store-bought wrappers. However, pre-made egg roll wrappers are often actually harder to work with. Many brands are too dry and brittle, and will crack or rip as you try to wrap up your stuffing. Others might be too thick and will bake or fry unevenly, resulting in a partly raw or overly oily egg roll."
"To make egg rolls like your favorite takeout spot, you'll need all-purpose flour, salt, an egg, and ice water. Then, combine all of your ingredients in a mixing bowl to create a soft, sticky dough. Cover it with plastic wrap or a clean kitchen towel and let it rest for 30 minutes. Next, knead the dough gently for about three minutes and divide it into two somewhat equal sections. Roll it out to a thickness of about ⅛-inch, and then cut it into equal squares."
Store-bought egg roll wrappers can be too dry, brittle, or thick, causing cracking, ripping, uneven cooking, raw centers, or excess oiliness, and lack homemade flavor. Homemade wrappers require all-purpose flour, salt, an egg, and ice water. Mix into a soft, sticky dough, cover and rest 30 minutes, then knead gently about three minutes. Divide dough, roll to about 1/8-inch thickness, and cut into equal squares. Add filling and roll, sealing with small dabs of water. Proper ingredient ratios, resting to relax gluten, and thorough rolling produce thin, crispy wrappers suited for frying or baking.
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