Homemade Egg Roll Wrappers

Last year, I couldn't find egg roll wrappers, so I used a recipe that I found to make them yourself. 

http://www.pennilessparenting.com/2010/10/homemade-wonton-and-egg-roll-wrappers.html

The above website also has step-by-step pictures 

Ingredients:

2 cups all purpose flour (perhaps whole wheat flour would work as well but I haven't tried)

1 teaspoon salt

1 egg

Less than 1/2 cup cold water

Corn starch or potato starch

1. In a medium sized bowl, mix flour and salt.

2. Make an indentation in the flour, and pour in an egg. Mix well with a spoon.

3. Pour in half of the water and mix, preferably with a spoon, but when that is no longer an option, mix with your hand.

4. Slowly mix in a little bit of water at a time until you get a non crumbly dough that is just the tiniest bit sticky.

5. Let the dough sit for twenty minutes, covered.

6. Lightly dust a flat immovable surface with corn starch or potato starch. (I prefer to use my counter, but any clean surface will work.)
7. Pull off a golf ball sized clump of dough and place it on the starched surface, lightly covering all sides.

8. With a rolling pin, roll out the dough in as square (or rectangle) a shape as possible. You want the dough to be relatively thin, because otherwise it won't cook well. I usually just roll until the dough becomes semi translucent- i.e. I can make out the color of the counter beneath. Be careful, though, because a dough too thin will tear while cooking.
If, during the rolling process, the dough begins to stick to either the counter or the rolling pin, spread a miniscule amount of starch on the dough. Too much starch though, will make the dough hard to work with. (Not to mention, give you chills.)

9. Using a cookie cutter or a sharp knife, cut the dough into squares. If you're making wontons, you probably want your squares at least 3 inches by 3 inches, and if egg-rolls, at least 5 inches by 5 inches. Alternatively, if you're making Chinese noodles for dipping in duck sauce or the like, you will want to cut these into thin long rectangles.

10. To cook, either boil for wontons or deep fry to make egg-rolls, fried wontons, or Chinese noodles.

11. If not using right away, dust with a heavier layer of corn or potato starch so they don't stick together, and stack. Cover with plastic wrap to stop moisture from escaping and wrappers drying out. I assume this can be frozen, but I haven't tried it myself.