Mix 2 cups all-purpose flour, ¼ cup ice-cold water, 1 large egg, and 1 teaspoon salt in a large bowl.

Add up to ¼ cup more ice water, if needed, to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead for 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 and wrap 1 dough ball in plastic.

Turn the other half out onto a lightly floured surface and roll out to ⅛-inch thick or thinner. Cut out squares measuring 3 ½ inches.

Roll the scraps again, if necessary, and repeat with remaining dough ball.

Stack the wrappers by dusting thoroughly with cornstarch between them to prevent sticking.

Use immediately to make your favorite egg roll recipe or freeze until ready to use.

In a large bowl, whisk together 1 ⅔ cups all-purpose flour, 1 cup ice-cold water, 1 large egg, and 1 teaspoon salt until the mixture looks like pancake batter, and there are no lumps.

Heat a 12-inch skillet over low heat. Swirl in a bit of cooking oil or coat with cooking spray.

Pour ½ a ladle (about ¼ cup) of the mixture into the skillet and quickly rotate it to spread the batter across the entire bottom of the pan as if you were making French crepes.

Let cook until the edges lift up from the pan and the underside is light brown, 4 to 5 minutes. Loosen the edge of the spring roll wrapper with a spatula and quickly flip.

Cook the second side for 30 seconds.

Remove from the skillet onto a piece of parchment paper or waxed paper and repeat with the remaining batter, layering the pancakes on top of each other as they are done.

Store the wrappers in a plastic bag and refrigerate or freeze until use.