# recipe help **URL:** \ **Category:** Cafe Society\ **Created:** [September 30, 2011, 11:25pm UTC](https://boards.straightdope.com/t/recipe-help/598206 "2011-09-30T23:25:53Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![furlibusea](https://avatars.discourse-cdn.com/v4/letter/f/aca169/32.png) [@furlibusea](https://boards.straightdope.com/u/furlibusea)\ **Post date:** [September 30, 2011, 11:25pm UTC](https://boards.straightdope.com/t/recipe-help/598206/1 "2011-09-30T23:25:53Z")
Not long ago I had egg rolls in Seattle that reminded me of the egg rolls I had growing up in Alberta, and they are very different than the ones found around here in the mid-west. They are much bigger and the crust is different. I would like to make some that are like the ones I grew up with but I can’t figure out how to find a recipe for them. Does anyone have a recipe? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 30, 2011, 11:48pm UTC](https://boards.straightdope.com/t/recipe-help/598206/2 "2011-09-30T23:48:56Z")
The crust is different. . .how? ---
**Author:** ![furlibusea](https://avatars.discourse-cdn.com/v4/letter/f/aca169/32.png) [@furlibusea](https://boards.straightdope.com/u/furlibusea)\ **Post date:** [October 1, 2011, 12:27am UTC](https://boards.straightdope.com/t/recipe-help/598206/3 "2011-10-01T00:27:47Z")
It is kind of thicker, and almost a little more like there is a batter rather than simply the egg roll rapper. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [October 1, 2011, 2:03am UTC](https://boards.straightdope.com/t/recipe-help/598206/4 "2011-10-01T02:03:07Z")
I know what you mean. Some egg rolls have multiple thin sheets of dough around the filling others seem to have only one thick layer. I think you need a thicker wrapper. You can see if they have thicker wonton skins are the super market otherwise you will have to make thin sheets of pasta which is hard to do without a dedicated pasta roller. I think you will have a hard time hand rolling something to the thinness needed. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 1, 2011, 3:15am UTC](https://boards.straightdope.com/t/recipe-help/598206/5 "2011-10-01T03:15:15Z")
I thought that would be the answer. An excellent variation to an egg roll wrapper (which is made from rice flour) is the lumpia wrapper, which is made from wheat flour and is paper thin, more like a crepe. When fried, they are light and crispy. You can buy these at most Asian food markets in the freezer section. I much prefer lumpia or spring rolls to egg rolls, and haven’t ordered the latter in decades.