You can prepare eggrolls, burritos and stuffed grape leaves the same way. Regardless of the ingredients you choose to use, your eggrolls can stay sealed and crispy by using this technique. And remember, the oil is extremely hot as you fry the eggrolls. Use caution.
Instructions
1. Prepare filling ingredients ahead of time according to recipe directions. Some ingredients are best if you prepare a day in advance. Follow your recipe instructions carefully, or your eggrolls may be soggy.
2. Clear a countertop for your workspace, or use a breadboard.
3. Make the egg wash. Combine one egg with one tablespoon of water in a small bowl. Mix with a fork until frothy.
4. Place an eggroll wrapper on the countertop with a point facing you. Place filling in a mound on the lower third of the wrapper.
5. Brush a thin border of egg wash or water around the edges of the wrapper. This becomes the seal that holds the ingredients inside the eggroll.
6. Bring the point over the filing. Roll the eggroll one time to enclose the filling. Fold the sides over the filling. Roll the eggroll shut, and seal the tip with more egg wash or water.
7. Finish preparing all the eggrolls according to the above directions. Carefully fry your eggrolls in hot oil according to recipe directions. Let the eggrolls cool a bit, and then enjoy them.
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