Chinese Egg Roll Wrap

1. 1

   Place all the ingredients in a blender, blend for 1 minute.

2. 2

   Scrape down the sides, blend for a few seconds more until smooth.

3. 3

   Refrigerate for 1 hour.

4. 4

   To Cook-----------------.

5. 5

   A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.

6. 6

   Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.

7. 7

   Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).

8. 8

   Flip the wrap and cook second side for a few seconds.

9. 9

   When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.

10. 10

    Filling suggestion available under Chinese recipes here on Zaar.

11. 11

    You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.