Egg Roll Wrappers
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INGREDIENTS 2 cups flour ½ teaspoon salt ¾ cup cold water 1 egg, lightly beaten Sift the flour and salt into a large mixing bowl. With a large spoon or your hands, gradually combine the flour and salt with the water, mixing until a stiff dough is formed. Knead the dough in the bowl for 5 minutes, or until it is smooth, then cover the bowl with a dampened cloth and let it rest for 30 minutes. Turn the dough out on a lightly floured surface and firmly roll it out until it is no more than 1/16th-inch thick. With a cookie cutter, pastry wheel or sharp knife, cut the dough into 7-inch squares. When you are finished, there should be 16 squares.