I found it! Here you go - battered egg rolls are a nice change from the wrapped ones:
2 c. sifted flour
2 Tbsp cornstarch
1 tsp salt
1 beaten egg (room temperature)
1 tsp sugar
2 c water (warm, not to a boil)
Sift dry ingredients together then add eggs and sugar. Gradually add to the water and mix until a thin smooth batter is formed. Grease a 6 inch skilled with either peanut or soybean oil. Add approx 4 Tbsp of the batter and swirl around the pan until surface is coated. Cook over low heat until the edges pull away from the sides. Remove and cool before adding your filling. You can dip them again in the batter before deep frying until golden brown
2 c. sifted flour
2 Tbsp cornstarch
1 tsp salt
1 beaten egg (room temperature)
1 tsp sugar
2 c water (warm, not to a boil)
Sift dry ingredients together then add eggs and sugar. Gradually add to the water and mix until a thin smooth batter is formed. Grease a 6 inch skilled with either peanut or soybean oil. Add approx 4 Tbsp of the batter and swirl around the pan until surface is coated. Cook over low heat until the edges pull away from the sides. Remove and cool before adding your filling. You can dip them again in the batter before deep frying until golden brown
