Eggroll Skins (uncooked)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 12 | Servings |
INGREDIENTS
| 1 | Egg | |
| 2 | c | Flour |
| 1/2 | t | Salt |
| 1/2 | c | Ice water |
INSTRUCTIONS
Beat egg; then combine with flour, salt and ice water. Knead until smooth and elastic. Cover dough with a damp towel and refrigerate 30 minutes. Place dough on a floured board. Roll out with a rolling pin until paper thin; then cut in six 1/2-inch squares. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 15.5mg
Sodium: 104.3mg
Potassium: 45.5mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 1.2g
Protein: 2.7g