Mauritian Egg Roll Wrappers

Ingredients:

450 g sifted white flour

1 tsp salt

1 egg

125 ml cold water

Cornflour (cornstarch)

Cooking Instructions:

Sift the flour and salt into a bowl and mix well. Add the egg and cold water to the flour and combine to form a dough. Continue working the dough until it begins to separate from the sides of the bowl. Tip the dough onto a surface dusted with cornflour and knead until smooth and elastic. Roll the dough into a ball, cover with clingfilm and allow to rest for 30 minutes. After this time divide the dough into uarters and roll each piece on a lightly-floured pastry board into 30 cm square sheets. Cut each of these sheets into 4 squares and lightly-dust each one with cornflour. Stack on a plate, cover with clingfilm and refrigerate until needed.

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