1 cup rice flour
4 tablespoons all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vegetable oil
2 cups fresh water

Sift all the dry ingredients together twice.

In a separate bowl, mix the eggs, oil and water . Then pour this mixture into the dry ingredients to form a batter. Mix thoroughly to get all the lumps out. Cover and set aside in a cool place for an hour.

Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.

Pour in a little batter and quickly swirl in around to make a thin pancake. You don't have to flip it to cook the other side and it should not brown. Remove it from the pan when it looks like it has set. Repeat until all batter is used.

Makes about 20 wrappers.