Wednesday, November 10, 2010

Eggless Wonton Wrappers or Spring Rolls



  1. Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
  2. Knead on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
  3. Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
  4.  Cut into 3 inch squares.
  5. Repeat step with second ball.
  6. To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
  7. For Spring rolls cut bigger squares [6-8 inches]

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