Homemade Egg Roll Wrappers

Combine chilled water, egg, and salt in a medium-sized bowl. Mix until smooth and well combined. Gradually add flour in three separate portions, stirring thoroughly after each addition. Allow the mixture to rest at room temperature for 15 minutes.

Preheat a wok over extremely high heat. Immediately remove the wok from the heat and lightly coat its interior with 1 tablespoon of peanut oil. Reheat the wok over low heat and maintain a steady temperature.

Pour approximately one-quarter of the egg mixture into the warmed wok to create an 8-inch diameter circle. Use a rapid stirring motion to evenly distribute the batter across the wok's surface. Cook until the bottom layer is golden brown and the edges begin to curl, taking around 45 to 60 seconds. Carefully lift the wrapper out of the wok and place it on a paper towel, with its golden-brown side facing downwards. Repeat this process to create one more wrapper.

Reapply the remaining 1 tablespoon of peanut oil to the wok's interior, then create the remaining two wrappers using the same procedure as before.

Once all the wrappers have cooled down completely, cut each one in half to produce a total of eight usable wrappers.