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Home » Food Wrappers » Eggroll Wrappers

Eggroll Wrappers

Eggroll Wrappers are used to make eggrolls, a Chinese version of fried springrolls.

The dough they are made from is basically an egg noodle dough, made from egg, salt, water and wheat flour. Commercially, they are of course made by machine.

They are thicker than Rice Paper or Spring Roll Wrappers. When cooked (as they always are, by deep-frying), they are heavier, more dense and chewier than Rice Paper is when cooked.

You can buy Eggroll Wrappers fresh or frozen. They are sold in packages ranging from 2 to 3 dozen.

You can also buy kosher ones.

Cooking Tips

Bring to room temperature before using. Keep moist while working with them with a damp towel or paper towel.

Storage Hints

Refrigerate wrappers for up to 2 days, or freeze for up to 3 weeks.

Language Notes

Often referred to as “skins”. There is a very small amount of egg in an Eggroll Wrapper, hence the name in English.

Other names

AKA: Egg Roll Skins

This page first published: Dec 14, 2004 · Updated: Jun 19, 2018.

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Tagged With: Chinese Food, Wrappers

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