Homemade egg roll wrappers ... that wasn't my plan, but circumstances made me try them and, hey they're pretty easy to make! I had a package of egg roll wrappers in the freezer that I defrosted in the fridge overnight. I made my egg roll filling and was ready to go. Opened the package and found half the wrappers soggy and the rest crumbly dry! Lesson: don't keep egg roll wrappers in the freezer for (?) years !!! I didn't want to go out to the store just for wrappers so... Ingredients: 1 1/2 cups flour 2 eggs 3 tbsps cold water 1 tsp salt Combine the flour and salt, then make a well in the center and add eggs and water. With a fork begin incorporating the flour into the eggs and water. It'll be raggy at first but it will start to come together. Then on a floured work surface knead a few minutes until smooth. Cover with a dish towel for 15 minutes. Then take a piece, leave the rest covered, and start to roll out. Roll the dough as thin as you can get it. Then cut into squares. I made mini egg rolls so these were 3 1/2" squares. Regular egg rolls are about 8" square. If you want the bigger egg rolls you probably need to double this recipe. Dust each square with cornstarch as you stack them. And keep the stack covered with a dish towel while you fill your rolls. See links at end of this post for egg roll fillings. Keep the ones that are wrapped covered as well. Once they are all rolled up they can be fried right away or put in an airtight container for a few hours in the fridge. And here they are fried up and yummy! Makes 14 two-bite egg rolls. Here are the egg roll recipe links: https://hotandcoldrunningmom.blogspot.com/2020/01/vegetable-eggrolls.html https://hotandcoldrunningmom.blogspot.com/2017/10/homemade-turkey-egg-rolls.html
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This post may contain affiliate links, meaning I may make a small commission if you purchase through the links. Thank you so much for supporting me! This Salted Caramel Cottage Cheese Ice Cream is gluten free, high in protein, and refined sugar free. It's perfectly creamy and smooth with pieces of dates mixed in to
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Šaltibarščiai, a delightful Cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian cuisine. With roots deeply embedded in the country's rich cultural heritage, this vibrant pink-hued soup has journeyed through generations, captivating taste buds and hearts alike. Embodying the essence of summertime refreshment, Saltibarsciai boasts a tantalizing blend of flavors, harmonizing the earthy sweetness of beetroots with the cool tangy kefir and the crisp freshness of cucumbers and dill. As a cherished dish that reflects the resilience and traditions of Lithuania, Saltibarsciai beckons culinary enthusiasts on a flavorful adventure, inviting them to experience the unique and time-honored taste of this treasured Eastern European classic.
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