Pleasant Valley Plant Farm

4 C flour

1 tsp salt

2 eggs, well beaten

1 C cold water

Sift flour and salt into a large bowl, add eggs and water, mix until ingredients can be gathered into a ball.  Knead just to make dough smooth, but still SOFT. I have stored this dough for several days in the fridge and  just let it warm up a bit before rolling out with great results. The key is to not let the dough dry out  so it will fry crisp.

Divide dough into 4 even balls.  Roll out each ball between two layers of plastic wrap, I also just roll out as a square pie shell 14” square.  Cut into 3 1/2 inch squares.

Fill with cooled filling, filling suggestions are in the egg roll skins recipe,then paste the last fold as in the Egg Roll Skins recipe, however this is a recipe that can be used fresh or frozen easily, and I have enjoyed this recipe for that quality, making 8 egg rolls fresh and freezing the other 8.  Fry at 350 degrees for @ 2 minutes , according to filling, place on cookie sheet when fried into 200 degree oven, and continue frying until all are complete, then they may be kept till ready to serve.