egg roll skins (wrappers)


Paper thin squares of dough made with flour, water and salt. They're larger than won ton skins and are used to make egg rolls and spring rolls. They can be purchased packaged in Asian markets and some supermarkets. Refrigerate for up to 2 months; freeze for up to 6 months.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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