- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 extra large egg
- 1/2 cup water, approximately
- Cornstarch, to keep wrappers separate
- Put the flour and salt in a large mixing bowl. Make a well in the center and pour in the egg and water. With your fingers, combine the ingredients until they adhere into a dough. Add more water, 1 tablespoon at a time, if the dough is dry. Knead the dough until smooth and soft, cover with plastic wrap and let rest for 30 minutes.
- Divide the dough in half. Keep half the dough covered and roll out the other half on a heavily floured surface into a very thin (1/32-inch) sheet, about 36 x 12 inches. With a sharp knife, cut 6-inch squares for egg roll wrappers or 3-inch squares for wonton wrappers. Do the same with the remaining half of the dough.
- Sprinkle cornstarch between each wrapper and stack them. They are now ready to use. To store fresh wrappers, wrap in foil and put in a plastic bag. They will keep in the refrigerator for up to 3 days or in the freezer for up to a month.
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