Eggroll Wrappers

Yield: makes 24 egg-roll wrappers, or 96 wonton or steamed dumpling wrappers. Put the flour and salt in a large mixing bowl. Make a well in the center and pour in the egg and water. With your fingers, combine the ingredients until they adhere into a dough. Add more water, 1 tablespoon at a time, if the dough is dry. Knead the dough until smooth and soft, cover with plastic wrap and let rest for 30 minutes. Divide the dough in half. Keep half the dough covered and roll out the other half on a heavily floured surface into a very thin (1/32-inch) sheet, about 36 x 12 inches. With a sharp knife, cut 6-inch squares for egg roll wrappers or 3-inch squares for wonton wrappers. Do the same with the remaining half of the dough. Sprinkle cornstarch between each wrapper and stack them. They are now ready to use. To store fresh wrappers, wrap in foil and put in a plastic bag. They will keep in the refrigerator for up to 3 days or in the freezer for up to a month. NOTE: You can also use a pasta machine to roll out the dough.