How to Make Egg Roll Wrappers: Crispy & Golden Goodness!

Instructions:

1. In a large bowl, whisk together the flour and salt.
2. Make a well in the center of the dry ingredients. Add the warm water, egg, and oil.
3. Combine the wet and dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. Form the dough into a ball, lightly brush with oil, and cover with plastic wrap. Let it rest at room temperature for at least 30 minutes.
5. After resting, divide the dough into 2 equal pieces. Roll one piece into a log about 1 inch thick. Cut the log into 10-12 equal pieces. Repeat with the second piece of dough.
6. On a lightly floured surface, flatten one small piece of dough into a circle. Using a rolling pin, roll it out into a thin circle, about 5-6 inches in diameter. Keep the wrappers very thin!
7. Stack the rolled wrappers, brushing each lightly with oil and sprinkling with flour to prevent sticking.
8. Heat a non-stick frying pan (no oil) over medium heat. One by one, cook the wraps for about 30 seconds to 1 minutes per side. Look for very lightly toasted spots.
9. As you roll and cook, keep the finished wrappers covered with a damp kitchen towel to prevent them from drying out.
10. Use the wrappers immediately to make egg rolls, or store them in an airtight container in the refrigerator for up to 2 days. If stacking for storing, ensure they're well separated with parchment paper.