Chinese Egg Rolls #1
INGREDIENTS:
See part 1
See part 1
before storing as described above. The noodles should be dry and silky but not brittle.
A small recipe makes 3/4 pound of noodles.
A large recipe makes about 1 1/4 pounds.
*2 cups (3 cups for larger recipe) bread flour may be substituted for all the flour.
Most Chinese cooks do not make their own noodles, wonton wrappers, or egg-roll skins because the products are available at nearby markets. But not everyone is near a Chinese market, and with a food processor and perhaps a pasta machine within arm's reach, the potentially time-consuming tasks of mixing, kneading, rolling, stretching, and cutting the dough take only minutes. I have included alternative directions for those who do not own these machines. The same dough may be used to make square or round wonton and egg-roll wrappers.
A small recipe makes 3/4 pound of noodles.
A large recipe makes about 1 1/4 pounds.
*2 cups (3 cups for larger recipe) bread flour may be substituted for all the flour.
Most Chinese cooks do not make their own noodles, wonton wrappers, or egg-roll skins because the products are available at nearby markets. But not everyone is near a Chinese market, and with a food processor and perhaps a pasta machine within arm's reach, the potentially time-consuming tasks of mixing, kneading, rolling, stretching, and cutting the dough take only minutes. I have included alternative directions for those who do not own these machines. The same dough may be used to make square or round wonton and egg-roll wrappers.