Pleasant Valley Plant Farm

6  eggs

2 C flour

2 C water

1 tsp salt

mix ingredients well with whisk, and pour 2 Tbs batter on nonstick surface, spread thin cooking @ 1 minute on medium heat. Cooking only one side and letting the other dry, so spread your batter evenly  Lift and place to cool completely. Best if filled when cool.

Fill skin with cooled filling of choice, and remember not to overfill but make and ample amount so the wrapper won’t burst. Wrap opposite ends up a bit to encase ends of egg roll, roll up the sides to form the egg roll, then  with a small amount of (flour, water paste), paste last fold and place on cookie sheet, until all are filled.  Place in freezer till ready to fry, or you may fry immediately.     (flour, water paste is a few tablespoons water and enough flour to make

a slurry to hold the wrapper in place as it begins to fry)          Fry at 350 degrees for 2 minutes or so depending on egg roll filling.  Then place in a 200 degree oven,allowing  you to complete the egg rolls and have them ready for enjoying.

This recipe I use if I am going to feed many at a gathering, as it does not freeze as well as my won ton wrapper recipe

My fillings vary from broccoli, onion, shredded cabbage, some soy sauce, and cream sauce, with pepper to taste, to meats added to this mix, with vegetables that are leftover in the fridge.