How to Roll Egg Rolls and Spring Rolls

Step 1: Place the square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you).

Step 2: Squeeze about 2 to 3 Tbls of the filling lightly in your palm so it’s free of air bubbles and easier to wrap. Place the filling on the lower third of the wrapper.

Step 3: Using your finger or small brush, spread some Egg Wash (one egg and 2 Tbls milk or water mixed well), if making egg rolls, or Water or Cornstarch Slurry (1 Tbls cornstarch, blended with 1 Tbls hot water), if making spring rolls, along the top two edges of the wrapper that point away from you.

Step 4: Roll the corner closest to you over the filling once, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper down so there is no open gap.

Step 5: Fold the left hand corner over to the center of the roll; then the right corner. The egg wash or water will seal the two corners.

Step 6: Tightly roll the egg/spring roll up to the top corner into a cigar shape until completely sealed. Touch up the edges, use a little more egg wash or water if needed.

Step 7: Place the finished egg roll sealed side down on a wooden cutting board or a sheet pan lined with parchment paper. Repeat until you’ve assembled all the egg rolls.

IF YOUR EGG ROLL WRAPPER BREAKS, PATCH IT! Take the corner of another wrapper, and brush it with egg wash (be sure to only egg wash one side). Place the egg washed “patch” over the hole. It should stick. Be sure to make the patch large enough to have some margin around the hole! (You can still use the wrapper you took the patch from.)