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Homemade Egg Roll and Won Ton Wrappers

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homemade egg roll and won ton wrappers
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Some items are just so cheap to make at home, it’s not worth the trip to the store- wonton and egg roll wrappers certainly fit into that category!
homemade-egg-roll-and-won-ton-wrappers

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The Following is my recipe for wonton wrappers. I often use this recipe to make homemade crab rangoonsand homemade eggrolls during the holidays. These are super easy and delicious.
You’ll Need:
1 1/2 C. flour
1 tsp. salt
1 egg
2 T. water

Mix well and knead on a floured board. Cover and let stand for 15 minutes.
Roll as thin as paper.

Cut into 3-inch squares for won-tons / crab rangoon wrappers or 5-7 inch squares for egg rolls.

If you have a pasta roller (hand cranked or as an attachment to your KitchenAid mixer- it works GREAT for these!!)

These freeze fine in between sheets of wax paper, (which are completely reusable if you save them!).

homemade egg roll and won ton wrappers

Homemade Egg Roll and Wonton Wrappers

Article or recipe authorMelissa 'Liss' Burnell
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preparation time25 minutes
total time25 minutes
This simple homemade dough makes thin, flexible wrappers for wontons, crab rangoons, or egg rolls using just flour, salt, egg, and water. One batch yields about 24 wonton wrappers or 8 egg roll wrappers, with an estimated total cost of $0.56 per batch and about $0.02 per wonton wrapper or $0.07 per egg roll wrapper.
Servings24 wonton wrappers
Coursebread, lunch, Main Course, Snack
CuisineAsian-Inspired
Budget101 Price Breakdown$0.56

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons water

Equipment

mixing bowl
Mixing Bowl
measuring cups spoons leveler
Measuring Cups
measuring cups and spoons
Measuring Spoons
Rolling pin or pasta roller
Knife or pastry cutter

Instructions

  1. Combine the flour and salt in a mixing bowl.
  2. Add the egg and water, then mix until a rough dough forms.
  3. Turn the dough onto a lightly floured board and knead until smooth.
  4. Cover the dough and let it stand for 15 minutes.
  5. Roll the dough as thin as paper with a rolling pin or pasta roller.
  6. Cut into 3-inch squares for wontons or crab rangoons, or cut into 5 to 7-inch squares for egg rolls.
  7. Use immediately, or layer between sheets of wax paper and freeze for later.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is an estimate based on 3-inch wonton wrapper cuts; larger egg roll wrappers will yield about 8 wrappers per batch.
Prep time is estimated from mixing, kneading, resting, rolling, and cutting.
Store fresh uncooked wrappers tightly covered in the refrigerator and use within 1 to 2 days.
Freeze cut wrappers between sheets of wax paper in an airtight freezer bag or container for up to 2 months for best quality.
Do not eat the raw dough.

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Stack of thin, square homemade wrappers with overlay text reading “Homemade Egg Roll and Wonton Wrappers”

Melissa 'Liss' Burnell, Founder of Budget101

👩‍🍳 About the Author

Melissa "Liss" Burnell started Budget101.com in 2001 because she needed it to exist — not because she saw a market opportunity. She was feeding a family of four on under $200 a month, and people kept asking how, so she started writing everything down.

That turned into 25 years of recipes, debt-busting strategies, and DIY content — including figuring out how to make 128 loads of laundry detergent for less than $2. Millions of families have quietly used this site to stretch a dollar without feeling like they're sacrificing anything. She's also the author of two bestselling budget cooking ebooks, available on Amazon.

📚 More on the About page, or find her on Pinterest, Instagram, and Facebook.

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11 thoughts on “Homemade Egg Roll and Won Ton Wrappers”

  5. i definitely will try this…i make homemade egg rolls and when i buy the wrappers, it’s never the amount that suppose to be in the pkg….(21)…anywhere from 17-20….do you know how many egg roll wrappers this will make?..:dontknow:

    Reply

  7. i made these wrappers, yesterday…..i was able to made 7 wrappers….however, I’m sure if I had an attachment for my kitchenaide to roll out dough, I would be able to produce more…..I got them as thin as I could using a rolling pin…..I made eggrolls with them and they tasted good….if they were thinner, they wouldn’t have tasted as doughy…..I will be making these from now on instead of purchasing eggroll wrappers…:bee:

    Reply

  8. i’ve actually made these several times. i use my fondant rolling pin which is 6-7 inches long and can roll them quite thin. The only issues I’ve had (and its just because I try to roll them too tight) is they sometimes start to tear.

    As long as I don’t roll too tight they come out perfect every time.

    Reply

  10. have any of you ever made lumpia? it is filipino egg rolls and the wrapper is much thinner and lighter than egg roll or won ton wrappers. i learned to make them more years ago than i care to admit i have lived.

    i made the wrappers also.

    i painted them onto a medium hot, dry, as in not oiled, surface, with a brush. they just dried. you didn’t leave them to brown, removed them and rolled your lumpia.

    i haven’t been able to find a recipe, even my filipino friends always buy their wrappers.

    they were very easy to make. perhaps i will just have to start experimenting. i know it was just a flour and water combination with little else.

    i don’t remember putting an egg in it.

    Reply

    • Have any of you ever made lumpia? It is filipino egg rolls and the wrapper is much thinner and lighter than egg roll or won ton wrappers. I learned to make them more years ago than I care to admit I have lived.

      I made the wrappers also.

      I painted them onto a medium hot, dry, as in not oiled, surface, with a brush. They just dried. You didn’t leave them to brown, removed them and rolled your lumpia.

      I haven’t been able to find a recipe, even my filipino friends always buy their wrappers.

      They were very easy to make. Perhaps I will just have to start experimenting. I know it was just a flour and water combination with little else.

      I don’t remember putting an egg in it.

      http://www.epicurious.com/recipes/food/views/Lumpia-Wrappers-352970

      Reply

  11. I love this recipe. I didn’t think they would be so great to use after freezing them but they work and taste just as good as if made fresh.

    Reply

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