Wonton Wrappers

1. Sift together flour and salt in a bowl. Slowly stir in warm water, dough will be very stiff.
2. Knead dough on floured surface until smooth, about 15 minutes. Cover with towel and let stand for 20 minutes. The next part takes some elbow grease, be warned.
3. Roll about 1/2 the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make 32 (3") squares, but I'm lucky to get 16. Repeat for other 1/2 dough.
4. To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8" or so.