Eggroll Wrappers, Not Just for Eggrolls?

Egg roll wrappers/skins

Last night's post mention egg roll wrappers in passing.  I love these things!  The wrappers are really thin sheets of pasta.  I have heard you can make them at home but they are difficult with a kitchen pasta machine, and extremely difficult by hand.  (Have you rolled normal pasta dough by hand? It is very hard!)  I originally bought these to make my Mexican Egg rolls.  I had some leftover sheets and noticed a recipe on the back for... Cannelloni?!  Boil water, drop sheets in for a minute, place ricotta filling on edge, roll, cover in sauce, and bake for 20 minutes?!?!?!  I tried it!  Super easy super yummy cannelloni that I can make on my lunch break, (microwave for 5 to 10 minutes is another time saver).  That success sold me on the wonderful little guys.  I keep them on hand, always.  Leftover chicken and vegetables?  Make a broth, add the chicken, veggies, and sliced wrappers... instant home made chicken noodle soup.  I love lasagne, but to be frank lasagne noodles are a pain, even the no-boil kind.  So on a whim I decided to try the egg roll wrappers.  Everything in lasagne is pre-cooked, so you are only "marrying" all the flavors.  I layered my wrappers into individual servings of lasagne (Demarle is awesome).  They came out light, almost fluffy, without the starchiness of regular noodles.  Another score for the wrappers!  As I was looking online today for other recipes for my wrappers I came across a recipe using them to make cups.  Baked longer if re-baking (filled with custard) or shorter is filled with cold filling (taco salad).  My goal is to make a few of these recipes in the near future.  I'll post them when I try them.

A couple tips to keep in mind:

While assembling the egg rolls, keep the stack of wrappers moist by covering them with a damp towel. You can seal the rolls with a "glue" made with cornstarch and water. Store them in the refrigerator or freezer, but let them come to room temperature before using.