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Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup (or more depending) ice cold water
- 1 tbsp ground flax
- 4 tbsp. water
- 1 tsp. salt
Preparation
Step 1
Sift your flour into a mixing bowl. In a food processor, combine your ground flax and 4 tbsp. of water with your salt. Mix well, until light and frothy. Add your flour then add your water until it forms a ball. Add enough of your remaining water to make an elastic-y dough. Knead on a lightly floured surface (I use my cutting board, though it’s not totally ideal) for about 5 minutes. Cover your dough, and let sit for 30 minutes.
Do not touch the dough. Period.
Knead your dough again, making sure it is even and nice and stuff. Cut it in half, rolling each half into a cylindrical shape. Cut each log into about six pieces. Roll out each piece into a very, very thin square. You want it to be almost transparent when stuffed with egg roll filling. You can stack your wrappers on top of each other, but separate with a paper towel or sprinkle a layer of cornstarch in between.