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| 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.
