How to Make Eggrolls! –Photo Tutorial!

October 9, 2008 · Filed under Food

Egg Roll Making Lesson in Pictures

Melt coconut oil in bottom of wok on high heat.
Add shredded green cabbage & carrots. (1 small head & 2 large carrots)
You can get creative with filling ideas. Mine were simple.
Google “egg roll recipes” and choose & pick which ingredients sound
good to you. You can do chicken, shrimp, or bean sprouts, too,
to name just a few of the possibilities.

Stir fry until ingredients ‘cook down’ a little.
At the end you can drizzle some sesame oil and stir that in.
Make sure you get the good stuff from an Asian market, not the stuff from the supermarket.

Get your rolling surface ready & the eggroll wrappers out.
You’ll also need a small bowl of water or eggwhite. I poured some water
into the measuring cup on the side of my cutting board.
You’ll want to keep the wrappers damp while you’re working, so keep them
in the package or cover them with a damp paper towel so they don’t dry out.

Place a wrapper in a diamond shape on your surface.
Dip your finger (or a brush) in the water and wet down the edges.

Place a pile of filling in the middle, towards the lower corner.
You might have to adjust the amount a bit. I started out with less but
probably ended up putting about 1/2 cup of filling in each one.

Bring the bottom corner up over the filling
(tucking in with your fingers as needed) and press to seal.

Bring the left corner over, pressing to seal.

Repeat with the right side.

Roll the bottom half up over the remaining flap, and press to seal.

Bottom.

Top.

Ta-da!
Fry or freeze right away.
If left too long they will get soggy.

Now that’s my kind of dinner!!