|Title:||Egg Roll Wrappers|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 egg substitute
3/4 c cold water
1/4 t sea salt
7/8 c whole wheat pastry flour
2 T peanut oil
|Directions:||1) In a medium bown, whisk together egg, cold water and salt. Mix in flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
2) Heat a wok over high heat. Remove from heat and thinly coat with 1 T peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8-inch circle. Rotate wok quicly to spread an even layer of bater. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
3) Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
4) Allow the wrappers to cool completely. Cut wrappers in half for use for egg rolls.