Making homemade egg roll wrappers is easier than you’d think, and the results are absolutely worth the effort! These crispy, delicate wrappers are perfect for creating restaurant-quality egg rolls right in your own kitchen. Unlike store-bought versions, homemade wrappers have a superior texture and authentic taste that will elevate your entire dish.
The beauty of this egg roll wrapper recipe lies in its simplicity. With just a handful of pantry staples—flour, water, salt, and egg—you can create dozens of perfectly thin, pliable wrappers that fry up to a gorgeous golden-brown crispness. The dough comes together quickly, and once you master the technique, you’ll find yourself making these regularly for appetizers, party platters, and weeknight dinners.
These homemade wrappers work wonderfully with any filling you love. Whether you’re creating traditional pork and cabbage egg rolls, vegetarian versions with mushrooms and greens, or even dessert egg rolls with cream cheese and fruit, these wrappers provide the ideal canvas. The thin, delicate nature of homemade wrappers means they cook faster and achieve that coveted shatteringly crispy exterior that makes people go back for seconds.
What makes this recipe particularly special is how forgiving it is for beginners. The dough is very workable, and even if your first wrapper isn’t perfectly thin, you’ll still end up with delicious results. Many home cooks are intimidated by wrapper-making, but I promise this method is totally achievable. You’ll need a bit of patience and practice, but by the time you’ve made your third or fourth wrapper, you’ll develop a rhythm and confidence.
If you’re looking for other Asian-inspired appetizers, you might enjoy exploring our garlic shrimp scampi recipe, which makes an excellent filling component. For those interested in expanding their appetizer repertoire, check out our creamy sauce recipes that can complement various fillings.
The key to success is rolling your dough thin enough—about the thickness of a dime. This creates wrappers that are delicate yet sturdy enough to hold fillings without tearing. The starching step (if you choose to use it) helps prevent sticking and creates that authentic texture you find in restaurant egg rolls. Many cooks also explore complementary Asian-fusion dishes to serve alongside their egg rolls.
One pro tip: make these wrappers ahead of time! They freeze beautifully for up to three months, which means you can have restaurant-quality egg rolls ready to fry whenever the craving strikes. Stack them with parchment paper between each one, wrap tightly in plastic wrap, and freeze. There’s no need to thaw before frying—just add a minute or two to your cooking time.
For more inspiration on homemade cooking from scratch, explore our guide to making fresh pesto and other homemade staples. You can also check out our pasta recipe collection for other made-from-scratch inspiration.
This recipe yields approximately 24-30 wrappers depending on size, which is perfect for feeding a crowd or stocking your freezer. The dough comes together in minutes, and most of the time is spent in the rolling and cooking process. Once you taste these crispy, tender homemade wrappers, you’ll never go back to store-bought again. Trust me on this one!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil, plus more for brushing
- 1 egg, beaten (for egg wash)
- 2 tablespoons cornstarch or potato starch (for dusting)
- Additional water as needed for rolling
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
- Slowly pour the boiling water into the well while stirring with a fork or wooden spoon. The dough will be very hot, so be careful. Add the tablespoon of vegetable oil and continue mixing until the dough begins to come together.
- Once the dough is cool enough to handle (about 2-3 minutes), transfer it to a clean work surface and knead for about 5-7 minutes until it becomes smooth and elastic. The dough should be slightly softer than pasta dough but not sticky.
- Shape the dough into a ball and lightly brush the surface with vegetable oil. Place it in a covered bowl and let it rest at room temperature for 15-20 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll.
- After resting, divide the dough into two equal portions. Keep one portion covered while working with the other to prevent it from drying out.
- On a clean work surface dusted lightly with cornstarch, begin rolling out one portion of dough. Start from the center and work outward, rotating the dough as you go to maintain an even thickness.
- Roll the dough as thin as possible—ideally to about the thickness of a dime. This thinness is what gives you those delicate, crispy wrappers. If the dough springs back, let it rest for a minute and try again.
- Once rolled thin, use a sharp knife or pizza cutter to cut the dough into 3-4 inch squares. You should get about 12-15 squares from each portion of dough.
- Stack the cut wrappers on a plate, separating each layer with a piece of parchment paper or plastic wrap dusted with cornstarch. This prevents them from sticking together.
- Repeat the rolling, cutting, and stacking process with the second portion of dough.
- If using the wrappers immediately, proceed to fill and fry. For egg rolls, place about 2 tablespoons of filling in the center of each wrapper, fold the bottom corner up, then fold in the sides, and roll tightly, sealing the final flap with a dab of beaten egg.
- Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F. You can test the temperature by dropping a small piece of dough into the oil—it should sizzle immediately and brown in about 30 seconds.
- Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes until golden brown, turning halfway through for even cooking.
- Remove the cooked egg rolls with a slotted spoon and drain on paper towels. Serve immediately while still crispy and warm with your favorite dipping sauce.
Pro Tips
- Store uncooked wrappers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
- For best results, keep your work surface and hands lightly dusted with cornstarch to prevent sticking, but don’t use too much or it will interfere with the dough texture.
- The boiling water is essential to this recipe—it partially cooks the flour and creates a tender wrapper texture. Don’t skip this step or substitute with room temperature water.
- If your dough seems too sticky after mixing, add flour one tablespoon at a time. If it’s too dry, add water one teaspoon at a time.
- The resting period is not optional. It makes an enormous difference in how easy the dough is to roll and how tender the final wrappers will be.
- For the most authentic texture, use potato starch or cornstarch for dusting rather than flour. This prevents the starch from incorporating into the dough and maintains the delicate crispness.
- You can make these wrappers in advance and freeze them uncooked. There’s no need to thaw before frying—simply add 1-2 minutes to the frying time.
- Common fillings include minced pork with cabbage, shrimp with vegetables, or vegetarian options with mushrooms, cabbage, and water chestnuts.
- For a lighter version, you can bake these wrappers at 375°F for 12-15 minutes until golden, though frying produces the most authentic crispy texture.
- If you don’t have a thermometer, test the oil temperature by dropping a small piece of wrapper into the oil. It should sizzle immediately and turn golden in about 30 seconds.
- Serve with sweet and sour sauce, duck sauce, soy sauce, or spicy mustard for dipping.
- Make a larger batch and freeze extras for easy appetizers throughout the month.