Directions

• Mix flour, salt and cream of tarter in a seperate mixing bowl.
• In kitchen aid mixer bowl, combine eggs and water
• Mix in the flour mixture, 1/2 cup at a time, to the wet mix in your kitchen aid mixture. Combine at a low to medium speed.
  Continue adding the flour until the dough pulls away from the sides and begins to form into a sticky ball.
• Turn the dough onto a flavered surface and knead for about five minutes until your dough ball is smooth, adding more flour, sparingly, as needed.
  
• Cover the dough with a bowl or clean kitchen towel and let rest for 30 minutes.
  
• Divide your dough into 16 balls. Cover them up with a clean kitchen towel and let rest 5 more minutes.
  
• Work with one dough ball at a time, leaving the rest covered as you work.
• Roll your dough ball into a flattened circle, turning and flipping it as you roll it out. You want it to be very thin. Your circle should be around 8" when you are through.
• As you roll each ball into your desired size, stack them on a plate with corn starch dusted generously between each wrapper. Continue to cover them as you work.
  
  
• When you are done you should have a stack of 16 eggroll wrappers.
• At this point, you can either gather your filling and begin wrapping them in your fresh eggroll wrappers, or seal the wrappers in a baggie and refrigerate them for later use. You can refrigerate them for up to 5 days or freeze them in a freezer bag for up to 3 months.