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| Ready for cooking. |
Not everyone but I am sure there are a few who are intimidated by rolling up and making their own egg rolls. It’s fast an easy actually. We have used a no fry recipe here twice now and love it. Totally non-greasy which let’s you enjoy the flavor of the filling more. We will be experimenting with various egg roll fillings. The girls are wanting to try something more Mexican in the near future and I am thinking some kind of dessert.
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| 1. Layout your egg roll wrapper on a flat surface so that it looks like a diamond. |
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| 2. Add your filling to lower 1/3 of the wrapper. (Make sure excess liquid is drained first to avoid a soggy egg roll) |
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| 3. Roll the bottom of the egg roll wrapper up and tuck it under the filling. This one didn’t want to stay put while I took a picture. |
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| 4. Fold the corners in to make the egg roll wrapper look like an envelope. |
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| 5. Roll the egg roll up so that you tuck the top flap under.
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Keep a small bowl of cold water handy. Dip your fingers into it and then moisten seams to help them stay together. Fry or bake, whichever you prefer and enjoy!
Total time to roll 20 of these little beauties is 10 minutes, unless you have your chefs in training helping, then 20 minutes and don’t count on making 20 egg rolls, some of the filling will be enjoyed prior to rolling. Add to the roll time how long it takes to make your filling.
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We loved ours with cheeseburger & mushrooms inside. Yummy!
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That sounds awesome! Will add that to the list of fillings to try. 🙂
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