Ingredients
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2
-
1/2
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1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Vegan Wonton Wrappers, These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the Easy Vegan Ravioli – Recipe #177428) Should anyone happen to try it out before me, I would love to hear your feedback **this was found on the Vegweb site, posted by user: aurorakitten I have not altered a single detail com/index php?PHPSESSID=38e1e34541e9c8ac9e5012eefefae3b1&topic=12606 0, used whole wheat flour and added more water until it formed a ball Did the rest as the recipe called for Came out great super healthy , The dough wasn’t moist enough to stick so I added 50% (total 3/4 cup) more water and 2tbl of grapeseed oil
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Steps
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1
Done
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Sift Together Flour and Salt in a Bowl. |
|
2
Done
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Slowly Stir in Warm Water - Dough Will Be Very Stiff. Knead Dough on Floured Surface Till Smooth, About 15 Minutes. Cover With Towel and Let Stand For 20 Minutes. |
|
3
Done
|
This Part Takes Some Elbow Grease, Be Warned. Roll About a Half of the Dough Out, as Thin as You Can. I'm not That Strong So Mine Stay a Little on the Thick Side. It Should Make Thirty-Two 3-Inch Squares but I'm Lucky to Get Sixteen. Repeat For Other Half of Dough. |
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4
Done
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to Store (if There Are Any Leftovers, Anyway) Just Sprinkle With Cornstarch and Keep in an Airtight Bag in the Fridge or Freezer. |
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5
Done
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to Make "eggless" or Spring Rolls Just Cut Bigger Squares, 6-8 Inches or So. |
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6
Done
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Serves: 8 Servings of 4. (total of 32). |
