How to Roll an Egg Roll
This how we roll
Rolling your Chinese egg roll correctly is very important, that's why it is called... well you know, You want to make sure your roll is nice and firm. You do not want it too tight to where the roll can't breathe. Do not stretch it out too thin because it expands when you fry it and the can tear. Too loose and the filling will fall out and the oil will get in.
Letís first make the paste we will use to seal the egg roll wrapper.
2 tablespoons of cornstarch
Put it in a bowl and mix it until you get the constancy of paste. If it is too thick add a little more water and if it is too thin you can microwave it for a few seconds. Let roll...
Get organized. You will need the Chinese egg roll filling, wrappers, the cornstarch paste and a brush.
Step 1: Open up the package of egg roll wrappers and lay one wrapper facing you so it looks the shape of a diamond when you are facing it.
Step 2: Put a little egg roll filling; about a teaspoon full near the center of the wrapper but closer to you as pictured. Stretch out to the size your egg roll is going to be. Don't use more then you need. Part of what makes these Chinese egg rolls taste go good is the fried wrapper.
Step 3: Fold the bottom corner of wrapper over towards the top about 3/4 of the way up.
Step 4: Slide the wrapper and the filling towards you to make the filling firm. You do not want to make it to tight.
Step 5: Fold the right and left corners of the wrapper in. They should overlap each other a little bit.. When you start rolling it will flair out. So you want both sides of the egg roll wrapper to taper inwards.
Step 6: Put a liberal amount of the cornstarch paste on the top of the wrapper. As you roll the egg roll forward, keep the filling nice and firm.
When you finish the egg roll should look like this. Notice how the end is closed. This will take a little practice but once you do a few and you get used to it, you'll be on a roll.
Tip: If you make a hole in an egg roll, you can patch it with a piece of wrapper and cornstarch paste.
Next :: Cooking the Chinese egg rolls...
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