Vegan ”Eggroll” Wrappers


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First of all, damn almost 2 months without posting.. shame on me! I was busy with my sweet little Axel’s first birthday, appointments for her, plenty for my big girl too, we had the final diagnostic after 2 1/2 years of tests, seing specialists, doctors and waiting. Axel finally had her surgery for her cleft palate, so few days at the hospital, more appointments.. and finally it was Christmas! hehe 😀


Here’s a super easy recipe to make your own wrappers without weird or egg-ingredients like the one from the store. By the way, I was shocked, a small box is 6$!!! 6$!!!! for flour and water!!! Pfffff!!!!!!




2 cups all purpose flour

1/2 teaspoon salt

1/2 cup warm water




In a bowl or with a stand mixer (with the dough hook), combine the flour and the salt.

Slowly add the warm water into the flour. You will see, the dough will be kind of tough. If you’re using your stand mixer, you can knead it with it, otherwise you will have to knead the dough by hand , on a floured surface for a good 5-10 minutes until you reach a smooth texture. Cover the dough and let it rest for 15-20 minutes.

For this part you can either do it with a rolling pin and some good old elbow grease or you can use a pasta maker to roll your dough. This is what I used. It’s way easier and faster with a pasta maker.

Cut the ball of dough in smaller parts, roll by hand a bit so you can fit the dough in the machine, then let the machine do it’s magic.

Once your dough is rolled, cut large squares.

To prevent them from sticking together or to store them, sprinkle (and you can be generous on that!) the wrappers with cornstarch before putting another layer on top.

Use or store.

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