Making homemade wonton and egg roll dough is easier than you might think. With just a few basic ingredients and a bit of kneading, you can create a smooth, elastic sheet perfect for wrapping any filling—whether boiled, steamed or fried. This traditional recipe yields thin, delicate wrappers ideal for all your Asian-style dishes.
Traditional
Homemade
Asian
Vegetarian
Wonton & Egg Roll Dough
A smooth and elastic dough perfect for boiled, steamed or fried wontons and crispy egg rolls.
Ingredients
- Flour 2 cups
- Eggs 2
- Water 1.5 tablespoons
- Cornstarch for dusting
Tools
- Mixing bowl
- Rolling pin or pasta machine
- Cloth
- Knife or dough cutter
Instructions
- Mix flour and eggs in a bowl.
- Add enough water to create a fairly firm dough.
- Knead vigorously for 5–7 minutes.
- Cover with a damp cloth and rest for 20 minutes.
- Roll out by hand or with a pasta machine until thin as a coin.
- Cut into squares and dust with cornstarch.
Nutritional values (per serving)
Calories
20 kcal
20 kcal
Fat
0.4 g
0.4 g
Carbohydrates
3.3 g
3.3 g
Protein
0.8 g
0.8 g
Sugar
0 g
0 g
Fiber
0.1 g
0.1 g
Sodium
5 mg
5 mg
This post is also available in: Italiano (Italian)
