Egg Roll Wraps

EGG ROLL WRAPS

2 c. sifted flour
1 tsp. salt
1 egg
1/2 c. ice water
Cornstarch

Sift flour and salt into a large bowl. Make a well and add eggs and water Stir with a fork until dough holds together and leaves bowl clean. Turn out onto lightly floured surface, knead until smooth - about 5 minutes. Cover dough with the bowl and let stand for 30 minutes. Don't expect the dough to raise, it's only resting.

Divide into fourths. Dust pastry board with cornstarch. Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares. (The cornstarch prevents them from sticking together). Makes 24.