Egg Roll Wrappers

Sift flour and salt into a large bowl. Make a well in the center and add eggs and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl.

Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes or, if you prefer, use the dough hook on your mixer or a food processor). Cover the dough and allow to rest for at least 30 minutes.

Divide the dough into 4 parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11- x 14-inch rectangle. Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal parts ( you will have 12 3 1/2-inch squares of dough).

Stack on a plate (the cornstarch will prevent sticking). Repeat with the remaining 3 parts of dough. If you are not going to use right away, wrap securely and freeze.