Serves: 12
Total Calories: 71
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 1/2-inch squares.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Skins-uncooked recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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