April 8

I can't seem to find whole grain egg roll or wonton wrappers, so I tried making my own and running them through the pasta roller. It was a little fussy and time-consuming, but I like how they turned out. This is a recipe I modified from Edenfoods.com.

Homemade Won Ton Wrappers
Yields 35 to 40 wrappers

Ingredients
2 cups whole wheat pastry flour
2 T ground flax meal (optional)
2 Tablespoons cornstarch or arrowroot, dissolved in 4 T. cold water
1/2 cup cold water
rice flour, for dusting wrappers

Directions
Mix the 2 tablespoons of cold water and cornstarch or arrowroot together to dissolve. Add the remaining water to the dissolved cornstarch. Place the flour in a mixing bowl and slowly mix in the water forming a ball of dough. Knead the dough for 3 to 5 minutes into a stiff dough. (you could also do this in the food processor.) Divide in half. Flour a board and roll out into a thin sheet. (This step was easier for me with a pasta roller. Roll it to about a 6 or 7.) The wrappers may be dusted with either rice flour or arrowroot flour and frozen for later use.

You can cut them in circles, fill them, and make dumplings. Or for these lunchbox-size baked eggrolls, I cut them into pieces about 3 by 3.5 inches. Fill, fold in the sides, roll up, and seal with water or egg whites.

Brush or spray the rolls with olive, sesame, or canola oil, sprinkle with sesame seeds (optional) and bake at 425 degrees for about 15 minutes, or until well browned.

There are so many options for egg roll and wonton fillings. These are filled with baked tofu, ginger, scallion carrot and cabbage. You can also make baked egg rolls with store-bought wonton or egg roll wrappers.