Fish batter without egg

Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits fish batter without egg passion for preparing drinks. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Although you can find egg roll wrappers in the supermarket fairly easily, making this ingredient is not tough to pull off at home. This recipe includes an uncooked version that’s typically used for fried or baked egg rolls, as well as a cooked wrapper that is cooked like a French crepe. Super Crispy Egg Rolls That Are Baked, Not Fried?

4 cup ice-cold water, egg, and salt in a large bowl. 4 cup more ice water, if needed, to make a sticky dough. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic. Let the dough rest for 30 minutes, then knead it briefly. Cut the dough ball in half and wrap 1 dough ball in plastic. Roll the scraps again, if necessary, and repeat with remaining dough ball. Stack the wrappers by dust thoroughly with cornstarch between them to prevent sticking.