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...
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
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.
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.