How to Roll Egg Rolls

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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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11 Discussions

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NancyB186

Question 3 months ago on Step 10

Do you have any tips on how to keep the wrappers from tearing? Is the filling at room temp.

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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.

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MadP

3 years ago on Introduction

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

1 reply
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KimC206MadP

Reply 1 year ago

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

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depotdevoid

2 years ago

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!

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lemonie

9 years ago on Introduction

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