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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11 Discussions


Question 8 months ago on Step 10

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


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.


4 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

Reply 1 year ago

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


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!


10 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