How to Roll Egg Rolls

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Introduction: How to Roll Egg Rolls

I have been totally disappointed with the quality of the Egg Rolls that the local Chinese restaurants in my area have been serving. So I decided to make my own. Here I'm going to show you how to roll them. To get a recipe on how to make the stuff you put in them, check out my Chef Benwa Cooking Blog.

So lets get started

You will need:
Egg Roll Wrappers
Egg Wash (One egg and 2 Tbls milk mixed well)
Something to Put in Them (see link above)
Corn Starch
Large Platter

Step 1: Lay Out the Egg Roll Wrapper

Lay the egg roll wrapper out like a diamond. The corner furthest from you will be corner 1, corner 2 is to the left and corner 3 is to the right, the corner closest to you will be corner 4.

Step 2:

Place about a 2 to 3 Tbls of the mixture in the middle of the egg roll just a little south of the line between corners 2 and 3, using your finger or small brush to spread some of the egg mixture along the edges from corners 2 to 1 and from 1 to 3

Step 3: Fold Over Corner 4

Fold over corner 4 towards corner 1

Step 4: Tighten Up the Mixture

once you fold use a rolling back action to firm up the mixture

Step 5: Fold Over Side Corner

Fold over corner 2

Step 6: Fold Over Other Corner

Fold over corner 3, be sure the egg mixture seals both corners

Step 7: Start Rolling the Egg Roll

Then roll the egg roll towards corner 1

Step 8: Continue Rolling

Continue rolling till the edges seal

Step 9: Touch Up the Edges

Touch up the edges, use a little more egg mixture if needed

Step 10: Putt on Plate Till Ready to Deep Fry

Put them on a large plate or platter until you are ready to deep fry them. If you are making a bunch of them roll them in a little corn starch to keep them from sticking to the plate or each other. Don't wait too long though, the mixture will eventually make the wrappers really soggy.

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10 Comments

i don't fry ANYthing..eso deep frying...bad family history ...bake at what temp and for how long please

1 reply

You would have to coat them with oil or cooking spray, or they will be soggy. 400-425 for 15-20 minutes would do the trick.

user

I make my filling with fresh uncooked mixture, it taste better and fresher, it cooks inside the oil anyways :)

1 reply

Me too. Cooked filling seems like it would get overcooked when you fry the egg roll.

Thank you for this, just used it to make some delicious egg rolls!

I have lost 62 pounds with Weight Watchers. These would definitely be WW friendly with the right filling!

i don't fry ANYthing..eso deep frying...bad family history ...bake at what temp and for how long please

Tasty. I've tried making wantons before, but never eggrolls. I'll have to give it a shot.

1 reply

Yeah, these are great. I hope they turn out for you.

Since this and the page on your website really go together, would it not be appropriate to link your roll-recipe back to this Instructable also? L