Egg Roll Wrappers Makes: 12
2 cups all-purpose flour
1 large egg
1 teaspoon salt
½ cup ice water
Sift the flour into a large bowl.
Lightly beat the egg with the salt. Stir in ¼ cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining ¼ cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes. (I made the spinach filling during this time)
Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface. Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 ½ -inch square. I used a muffin-pan with a light dusting of flour to bake them in; folding the points into make a star.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use. Parmesan Spinach Filling Makes: 12
9 oz pkg. frozen spinach, thawed and completely drained
½ large onion, minced
5 tablespoons butter, melted
½ cup freshly shredded Parmesan (I used a pizza 4-cheese since we didn't have Parmesan)
1 clove garlic, minced (or a big spoonful of garlic from a jar which is what I did)
I added a pinch of red pepper powder, but you can add whatever kind of spice or seasoning you want.
Preheat oven to 350°F.
Squeeze the excess water from the spinach; put in mixing bowl. Add the remaining ingredients and mix well by hand. Scoop into the shells and bake for around 20-30 minutes or until the cheese melts and shells brown.