Egg roll skin giving you a headache? Ugh, I get it! Maybe you’re sick of picking through sad, dry packs at your grocery store. Maybe those store-bought ones tear—and not in a chill way. A homemade egg roll wrapper changes everything. Trust me, after you nail this once, you’ll laugh at the plastic-wrapped rectangles forever.
Why You Should Try It
Look, making your own egg roll skin is a bit of an “aha” moment. It’s not that hard, honestly. You’ll realize just how few ingredients you need. And you control the whole deal—texture, thickness, flavor. Don’t get me started on that fresh, slightly chewy bite (way different from those weirdly rubbery packaged ones). You can fill them with anything—veggie, pork, whatever’s rolling around in your fridge.
Homemade wrappers make egg rolls taste like some five-star restaurant—except you can eat in your pajamas. Your dipping sauce will actually stick because the surface isn’t waxy. My neighbor once said, “I’ll never buy those dry wraps again after yours.” Boom, happy dance.
How to Make It
Here’s the thing—you only need flour, water, and a pinch of salt. I’m serious. Sometimes I toss in a little cornstarch, but no pressure. Mix the flour and salt, stir in the water slowly, knead that dough till it’s smooth, then let it rest (don’t skip that—trust me, it’s like night and day for rolling). Then, pinch off small pieces and roll super thin on a floured board. I’m not winning any shape contests, but that’s real life. My circles look like lumpy clouds—totally fine.
I use a regular rolling pin. If you have a pasta machine, that’s fancy, but I still like the old-school method. If the edge tears, just patch it by pinching—no one will notice after frying. Lay each wrapper between parchment or a touch of cornstarch so they don’t glue together. Here’s my best tip: cover the dough ball with a damp towel while you’re working, otherwise it dries faster than you can say “egg roll skin.” Let’s be honest, homemade ones fry up crisp and bubbly, and if you’ve never tried—oh wow. You gotta.
“After making these for a family dinner, everyone asked for the recipe. Store-bought can’t compare! The homemade skins fry up SO much better. Never going back!”
– Rachel, actual wrapper convert
How to Use It
Guess what? These homemade egg roll skins aren’t just for classic egg rolls. I’ve tucked in everything from leftover stir fry to scrambled eggs and veggies. No joke, once I even wrapped up some banana slices with nut butter—best dessert hack. Sometimes I cut the skins small and fry them up for crispy strips on salad. The best part is shaping them however you want— triangles, little pouches, giant rolls bursting at the seams, anything goes. Uncooked, you can use them for quick homemade wontons or even toss them in soup. It’s not fancy, but hey, it tastes like magic.
Storing
Okay, let me level with you. Egg roll skin dries out, fast. Keep unused wrappers stacked with a tiny bit of flour or parchment between each one, and pop them in a sealed bag. I usually stick mine in the fridge if I’m using them later that day. If you aren’t jumping to fry, stash extras in the freezer—they thaw easily at room temperature for a half hour. Just don’t toss them back in the fridge uncovered! They’ll get as hard as a hockey puck (made that mistake… once).
Tips
- Don’t overwork the dough—it makes it tough, not chewy.
- Try using a spray bottle when rolling the dough, gives you more even moisture without stickiness.
- Roll each piece just before using, prevent drying and tearing.
- If the wrappers seem stiff, microwave for a few seconds with a damp towel to soften before filling.
Common Questions
Can I make these gluten free?
I haven’t had much luck with 100% gluten-free flour. They tend to fall apart. Maybe experiment with some blends and let me know!
How thin should I roll the wrappers?
Thinner than store-bought if you can manage. You want almost see-through, but not so thin they rip just sitting there.
Can I prep egg roll skin ahead of time?
Absolutely. Shape and stack with flour, keep covered. I’ll do them the night before and leave in the fridge.
Do I need any special tools?
Nope, just your hands and a rolling pin. I’ve even used a clean wine bottle in a pinch!
What fillings work best?
Literally anything—try veggies, meat, even leftovers (like fried rice), or dessert stuffings!
Wrapping Up—Give Homemade a Go
If you’ve only used bagged egg roll skin, seriously, you’ve gotta try this homemade deal. It’s so much easier than it seems, and the taste? Unbeatable. Once you get the hang of it, you’ll never look back. There are loads of great guides out there. One I used as inspiration: Homemade Egg Roll Wrappers – Full of Plants. If you want to geek out about brands, the folks on Reddit have some wild opinions about the best air pocket action. And if you need another trusty recipe, this Simple Egg Roll Wrapper Recipe is also worth checking out. Give it a whirl—if you mess up, who cares? That’s part of the fun. Your egg rolls, your kitchen, your rules. Go make something awesome!
