Eggless Wonton Wrappers Or Spring Rolls Food

EGGLESS WONTON WRAPPERS OR SPRING ROLLS

Eggless Wonton Wrappers or Spring Rolls image

Modified from VegWeb Eggless Wonton Wrapper recipe by aurorakitten for the Vegetarian Pot Stickers recipe here on zaar. Note This makes that recipe Vegan

Provided by That is Dr House to

Categories Asian

Time 55m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups flour
1/2 teaspoon salt
1/2 cup warm water
cornstarch

Steps:

Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
Cut into 3 inch squares.
Repeat step with second ball.
To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
For Spring rolls cut bigger squares [6-8 inches].

VEGAN WONTON WRAPPERS

Vegan Wonton Wrappers image

These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself .. I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the "Easy Vegan Ravioli" - Recipe #177428). Should anyone happen to try it out before me, I would love to hear your feedback. **this was found on the Vegweb site, posted by user: "aurorakitten". I have not altered a single detail. http://vegweb.com/index.php?PHPSESSID=38e1e34541e9c8ac9e5012eefefae3b1&topic=12606.0

Provided by Blueyesdncr

Categories Asian

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch

Steps:

Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
Serves: 8 servings of 4. (total of 32).

Nutrition Facts : Calories 113.8, Fat 0.3, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

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