Egg Roll Wrap

1. 1

   Sift flour and salt into a large bowl.

2. 2

   Make a well and add eggs and water

3. 3

   Stir with a fork until dough holds together and leaves bowl clean.

4. 4

   Turn out onto lightly floured surface.

5. 5

   Knead until smooth - about 5 minutes.

6. 6

   Cover dough with the bowl and let stand for 30 minutes.

7. 7

   Divide into fourths.

8. 8

   Dust pastry board with cornstarch.

9. 9

   Roll each fourth to a 14 x 11 inch rectangle.

10. 10

    Cut into 3 1/2 inch squares.

11. 11

    (The cornstarch prevents them from sticking together).

No additional tips available.