Directions:
- In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
- Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon 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 quickly to spread an even layer of batter. 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.
- 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.
- Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.86 Kcal (372 kJ) | ||
| Calories from fat | 37.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 6% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 81.2mg | 3% | |
| Potassium | 22.32mg | 0% | |
| Total Carbs | 10.51g | 4% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 2.09g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 196.77 Kcal (824 kJ) | ||
| Calories from fat | 83.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 6% | |
|---|---|---|---|
| Cholesterol | 45.31mg | 7% | |
| Sodium | 179.82mg | 3% | |
| Potassium | 49.42mg | 0% | |
| Total Carbs | 23.26g | 4% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 4.63g | 4% | |
| Iron | 0.5mg | 1% | |
| Calcium | 16.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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