Egg Roll Wrappers

Makes: about 15 wrappers

2 cups flour
1 tsp salt
1 large egg
1/4 cup ice cold water (you may need another 1/4 cup)

Combine the flour, salt, and egg in a bowl. Add 1/4 cup ice water. You may need to add up to 1/4 cup more water to make a sticky dough.
Knead the dough about 5 minutes or until smooth and elastic.
Let the dough rest for 30 minutes, then knead it briefly.
Cut the dough ball in half. Working with one half at a time, roll the dough out as thinly as possible. Cut out squares measuring 3 1/2 inches.
Re-roll the scraps in necessary and repeat with remaining dough ball.
Stack the wrappers by lightly dusting with cornstarch between them to prevent sticking.
Use immediately or freeze until ready to use.