Egg Rolls Part 1-Wrappers

In keeping with the pastry-part-one, filling-part-two thing we have going (See pop-tarts part 1 and 2), I decided that I should show you my attempts at egg rolls.  So here you have it.  Part 1-Wonton Wrappers!

I took 2 cups of Whole Wheat Pastry Flour and some sea salt and mounded it on the counter.  I somewhat carefully cracked an egg into the middle of the pile. 

I mixed it up, adding water as needed to create a nice doughball.

The doughball was then sliced up into equal pieces.

Working one slice of dough at a time, the wrapper was rolled out.  It is really important to make sure it is verrrrry thin, but not so thin that it tears.