I have viewed so many videos showing how to make egg roll wrappers, but, your video is, by far, the best! Looks so easy and you give me the confidence to make them. Thank you so much.
This is great! I've had the problem you show, where the first rolling has the flour shrinking. I can get it to eventually form a circle, but not very big. I never would have thought of oiling and stacking, then rolling again! Brillian! And I see that the quick heating is only for the purpose of easier separation. Whether or not there's an egg, I don't really know yet. I've tried it both ways, and seem to prefer the "no egg" version -- it fries better and softer. Everyone uses about 1/3-cup of water for 1 cup flour, but you start with a little bit, then add a little until the first "shaggy" dough forms. The water amount does vary. Some initial kneading, but THEN there's the 25-minute rest to form gluten. I haven't done that. I also love the idea of then rolling a "rope" and cutting the portions. Way simpler to get mostly equal amounts. Thank you for a great video!
The technique is solid, but this vid/recipe is mis-named. "EGG Rolls" include the egg reference for a reason ... because the dough is supposed to be made with it, same as a wonton skin, or egg noodles, not because there's some egg used in the filling. Without the egg, you have a "Spring Roll" dough (chinese style for frying is mostly wheat, and delicate malaysian style for fresh/raw use is basically rice paper). No flames pls - better to just do the reading.
@@juancamilorodriguez937 Wonton skins are made with egg, just like egg pasta ... read the ingredients, if the color and density are not enough of a clue for you. Most of the egg rolls in my region are made using wonton skins ... which can be easily rolled out larger/thinner with a pasta roller.
If using flour without gluten you can experiment with thickeners like various forms of starches, gelatin or karrageenan(spelling?) just make sure to mix any dry ingredients together beforehand and maybe use hot (almost boiling) water to mix it together to activate the gelling qualities of the thickener.
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In spite of the ignorant comments, this is a wonderful video and a great showcase of how to make beautiful wrappers. Thank you for sharing this.
By far the Best video I've seen on this topic..well done
I'm glad it helped. Thanks a lot for your kind words 🙏
I have viewed so many videos showing how to make egg roll wrappers, but, your video is, by far, the best! Looks so easy and you give me the confidence to make them. Thank you so much.
You are so nice and I'm really glad you are able to follow. Thanks for the feedback
@@OnyxFoodHill You are easy to follow. Thank you again.
I too feel, I have the confidence to make egg roll and wrappers
Thank you for sharing your skills
Well demonstrated❤
Thanks so much 🙏
Can’t wait to try these!
You should!
@@OnyxFoodHill😊
Great video, very helpful. I’m going to make these tomorrow!
You are most welcome 🙏
This is great! I've had the problem you show, where the first rolling has the flour shrinking. I can get it to eventually form a circle, but not very big. I never would have thought of oiling and stacking, then rolling again! Brillian! And I see that the quick heating is only for the purpose of easier separation. Whether or not there's an egg, I don't really know yet. I've tried it both ways, and seem to prefer the "no egg" version -- it fries better and softer.
Everyone uses about 1/3-cup of water for 1 cup flour, but you start with a little bit, then add a little until the first "shaggy" dough forms. The water amount does vary. Some initial kneading, but THEN there's the 25-minute rest to form gluten. I haven't done that. I also love the idea of then rolling a "rope" and cutting the portions. Way simpler to get mostly equal amounts. Thank you for a great video!
I'm glad the video was helpful. Thanks too for the many observations 🙏💜💜
Absolutly the best egg roll wrappers
Thanks a bunch 🙏, I'm glad it was helpful 😊
God bless you for sharing this amazingly simple way to make egg roll wrappers! Love and peace to you and yours! 😍❤😍
You're most welcome dearie. I'm glad it's helpful 😌
Going to try this for sure !
Thank you!!! These r so much cheaper than store bought, not to mention my walmart doesnt have vegan eggroll wrappers
Mmmm. Delishish
You made that look so easy. I hope it is.😜🤔😜
Sure it is
This is lovely and well explained. Thanks for sharing sis
Thanks so much Ma'am
Thanks for sharing your knowledge
Waaaooo sooo yummmyyy 😋👍👍
Thanks
Me to
Ma'am, YOU are my HERO!!!
Aww, thank you so much for your kind words 💖💖💖
Very nice. Thank you.
Thanks so much
😯 wow. I’m speechless
Thank you!
You are welcome
Nice
Thank you 🙏
You're most welcome 🙏
Hi Mrs. Hill, can you give us exact recipe? Thanks nice video!
❤❤❤
thank you
You're welcome
Love this video... I cannot eat anything with oil on or in it.. do you have any suggestions as to how to stack without oil?
Thanks for the love dearie. You can use a plastic wrap or parchment paper to stack yours
Corn flour
Nice!!! Perfect
Thanks a lot dearie🙏
@@OnyxFoodHill I just made them and everything was bomb 🤪 thanks for making this video
Thanks 👍🏽
You are welcome
❤❤
🤤
thank you so much for showing us how to make them!
You are most welcome
You are most welcome
How much water did you use please
Thanks for sharing...
I tasted eggs Rolls for the first time and Loves them...
Going to Enjoy your Wonderful Recipes...💛
I tried your eggs Rolls recipe it's was Delicious... 💖
THERE'S NO FUCK¡NG EGGS!!! STOP CALLING IT EGG ROLLS!!! YOU PAID BOTS!!!
Brilliant!! Thank you.
Thank you
Flour ,water,salt .noooo.that's glue. Cornstarch, small oil, even an egg and margarine for samosa..and small sugar
what's the ratio of water to flour? No eggs or Oils in the mix? how thick should it be?
Thanks sweetheart
You are welcome dearest
I'm not clear time in your dough ?plz reply soon for me.
You sounds like Akini from 90 days
Could you use parchment paper to separate them?
Yes I think that would work too
Can we also put them in the freezer
Yes but it has to be properly wrapped to prevent water or ice from coming in contact
@@OnyxFoodHill Thank you!
How much water????
The technique is solid, but this vid/recipe is mis-named. "EGG Rolls" include the egg reference for a reason ... because the dough is supposed to be made with it, same as a wonton skin, or egg noodles, not because there's some egg used in the filling.
Without the egg, you have a "Spring Roll" dough (chinese style for frying is mostly wheat, and delicate malaysian style for fresh/raw use is basically rice paper).
No flames pls - better to just do the reading.
That’s not right, egg rolls with eggs does not exist, there’s a mistranslation between egg rolls and spring rolls but they are basically the same.
The only difference is how thick they are, but you don’t need to put eggs in the wrappers.
@@juancamilorodriguez937 Wonton skins are made with egg, just like egg pasta ... read the ingredients, if the color and density are not enough of a clue for you. Most of the egg rolls in my region are made using wonton skins ... which can be easily rolled out larger/thinner with a pasta roller.
No eggs? Isn’t that why it’s called egg roll wrappers? This is a high yield recipe though.
No, egg is not needed
so no oil right?😭
Yeah no oil
@@OnyxFoodHill thank you so much💛😭✨‼️🤎❣️🌞
I dint see no eggs used in this why is it called egg rolls..?
where are the egg?
my point exactly!!! Turns out the egg was CLICKBAIT!!!
@@yokikokudou No... Eggroll is a misnomer. "egg rolls" don't have eggs in most dough recipes or traditional fillings.
Does anyone know if I can use almond flour ?
You can try but almond flour does not have gluten and would be difficult trying to roll them. Gluten helps to make a dough stretchy.
@@OnyxFoodHill thank you so much for the reply!!!! I enjoyed you video.
If using flour without gluten you can experiment with thickeners like various forms of starches, gelatin or karrageenan(spelling?) just make sure to mix any dry ingredients together beforehand and maybe use hot (almost boiling) water to mix it together to activate the gelling qualities of the thickener.
I would look at cassava for egg roll.
no egg? these remind me of tortillas.
Yes no eggs
Egg roll with no egg?
Exactly!!! This is just a fuck¡NG CLICKBAIT!!!
I thought eggrolls contained eggs too. What is the difference then with the springrolls
THIS IS AN ¡D¡OT¡C!!!
THAT IS NOT EGG ROLL!!!
THERE'S NO FUCK¡NG EGGS!!! STOP CALLING IT EGG ROLLS!!! YOU PAID BOTS!!!
Where is the egg ?
You could've said water.😒😒clickbait🤣🤣
You made glue lol i dont think itis good just flour salt and water not good for your stomach.....
Kitney Kaley hath hai terey 😂😂😂😂
Merey se bhi jyada 😂😂😂😂😂😂
Those wrappers too thick
You can roll them to be thinner as you desired
dont call them EGG roll wrappers THERE IS NO EGG in the recipe they are not eggroll wrappers!
4 ingredients, you forgot WATER🤗😍