Combine flour, salt and eggs. Stir in water a little at a time until a smooth, thin batter. Heat 1 ts salad oil in 7 inch skillet over medium heat. Pour in 1/4 cup batter. Rotate skillet until batter covers bottom, then let it cook until surface is set; do not turn. When set, carefully slide it onto paper toweling. If wrapper sticks, roll one edge of it over and loosen bottom with a spatula. Wipe any particles from bottom of skillet. Repeat until all batter is used up letting each wrapper cool on its own piece of paper toweling. Fill with favorite egg roll filling and refrigerate uncovered for 1 hour. Fry in 1" of oil in skillet at 375 degrees two at a time until well browned on both sides. Drain on paper toweling. Can be eaten at once, or frozen for later use.