Egg roll skins

Mix flour with water and salt to a batter (little thinner than for pancakes, add optional the egg).

Heat some oil in a frying pan over low heat and pour or spoon a little batter. Move the pan around to cover the bottom. Fry the sheet well done but care that it remains white.

The best way to turn the sheets is with your hands. Let cool and fill as soon as possible.

Close the seams of the egg roll with little batter or beaten egg.

Little cracks in the sheets can be repaired by brushing with some batter.

Fry egg rolls or pangsit in oil till they are brown and drain standing up in a colander.

Eat the egg roll hot with sweet-sour sauce or pangsit sauce.

Egg roll skins can be bought frozen in packets of 40 pieces .