Measure out two cups of flour and slowly add the hot water and salt liquid in a mixing bowl. Use a spoon or chopsticks to mix the flour with the water.
When the water is incorporated to the flour, you should have a slightly sticky ball of dough. If necessary add additional flour if it’s too wet or water if it's too dry.
On a floured surface, begin to knead the dough by hand for about five minutes. The end result should be a smooth and round ball of dough. Optionally, you can use a food processor to mix your dough and flour and run the food processor until the ball of dough forms. Knead the dough for three minutes by hand.
Leave the dough to cool to room temperature and then wrap it with cling wrap to rest for at least 30 minutes on the counter. The dough should be ready once you can press a finger on the dough and it leaves a small imprint.
Rolling out dough
On a floured surface, roll out the dough into a long log with your hands. Cut the log into 24 pieces. If you have a scale, you can weigh your dough, divide by 24, and weigh each piece to make sure you have uniform pieces when cutting.
For each individual piece, use a rolling pin to roll out the piece of dough into a circle with a four inch diameter. I like to start from the middle of the circle and roll out to the edge, turn the circle 45 degrees and repeat. This will give you an even circular shape. Roll out all 24 pieces. Make sure to keep all circles the same size and shape.
Take one circle and paint a layer of oil evenly and top with another circle. Make sure to align the sides. If you have mismatched circles, try to slightly stretch out the circles so they align. Oil the top circle and add another circle. Repeat this process until you have a stack of four circles.
Using your rolling pin, re-roll the stack of circles into a thin ten inch circle. Make sure to flour your surface if it keeps sticking. Repeat with all your stacks. The thickness of the ten inch circle should be 2 mm.
On a large pan, cook the thin circle stacks over medium heat for about 20 seconds or until you see the wrapper bubbling. Turn it over and cook for another ten seconds.
Remove the wrapper from the pan and cover with a dish towel and cook the rest of the wrappers. Leave the wrappers to cool.
Slowly begin to peel each thin layer of the stack. Take the top layer and carefully pull the edge of the perimeter and release the wrapper.
Once all the wrappers are peeled, you have the option to trim down the wrappers into a cleaner shape or use them as is.
Use your wrappers to make spring rolls or freeze them in plastic freezer bags.