Recipe Details
Ingredients
-
¾cupcold water
-
1largeegg, beaten
-
¼teaspoonsalt
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⅞cupall-purpose flour
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2tablespoonspeanut oil, divided
Cooking Directions
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Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
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Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
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Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
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Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
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When wrappers have cooled completely, cut each one in half to yield eight wrappers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories89 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
4% |
| Cholesterol 23mg |
8% |
| Sodium 82mg |
4% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 0g |
1% |
| Total Sugars 0g |
|
| Protein 2g |
|
| Calcium 5mg |
0% |
| Iron 1mg |
4% |
| Potassium 23mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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