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Old 02-05-2006, 10:02 PM   #11
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I usually use the wrappers that you get from the store and I seal them with mixed egg yolk. I'm not sure if it would work with these but it works better than a cornstarch paste.

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Old 02-05-2006, 10:13 PM   #12
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Thanks, Shunka. I think next time I'll use wrappers.

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Old 02-06-2006, 05:07 AM   #13
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I just made egg rolls using the won ton wrappers and they turned out fine. I deep fry mine in a fry daddy.I used the egg wash as well. I have used the water method and that didn't work as well. Keep trying, you will be making perfect egg rolls in no time. I froze a bunch also. I freeze them before I fry them. Freeze on cookie sheet, then I use a food saver to package them and freeze.
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Old 02-06-2006, 08:32 AM   #14
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I make eggrolls regularly because my kids love them. I have cranked out over a 120 of them at a time (for parties) and here are a few things to keep in mind.

First is try and buy the wrappers. I am not sure how the crepes were made or if they had moisture in them. Moisture does not go well with oil and could be the main culprit in your case that made the filling ooze out. Wrappers are a safe bet.
Ensure your filling is perfectly dry (little to no moisture). I make mine with cabbage, carrots, red and green bell peppers, lots of cooked shredded chicken, scallions, ginger, garlic and some soy. I make the filling and then allow it to drain in a colander and cool completely.

Now here are some things that may make it easy for you to make them quickly and without tearing open.

Make a roux (I make mine with flour and water, not cornstarch but any flour works). Make the roux nice and thick and not runny (should be of pancake batter consistency)

Now open the wrapper packet and seperate each of the wrapper (makes it a lot easier when you are filling it if you seperate them up front).

Once seperated wrap them in a towel.

Look at the folding technique shown on the wrapper package (all of them have it displayed) and give it a try.

The only thing to keep in mind is not to overstuff the shell and to roll nice and tight, loose eggrolls are greasier and are more prone to breakage while frying. It takes some practice but once you get it nice and tight just add a tiny bit (not much just a drop) of roux to hold the edge. Layer it all on a baking sheet.

I first make all of them and then fry them in batches.
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Old 02-06-2006, 08:52 AM   #15
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I buy the wrappers in the store. I have never even thought about making my own. To seal then I just wipe the edge with a little water. I bake mine though instead of frying. They are not quite as good as fried, but we still love them and they are healthier and cleaner to make
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Old 02-06-2006, 11:24 AM   #16
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Thank you for the recipes, Mish! We haven't had eggrolls in a long time, and last time we did, they were Pagoda frozen ones.
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Old 02-06-2006, 11:35 AM   #17
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Originally Posted by Constance
Thank you for the recipes, Mish! We haven't had eggrolls in a long time, and last time we did, they were Pagoda frozen ones.
You're welcome, Constance. I have those pagoda's too, in a pinch. Still looking for the baked egg rolls, but I may still have those recipes (and more) on my dismantled other puter. Keep meaning to use a cable I bought and transfer them over, but never seem to have the time. Posted an egg roll recipe (but it's shallow-fried) with avocado and lobster, if you want to take a peek. Remembered, I have another for Italian egg rolls, but if I recall, they are deep fried.

GB, I also just put a llittle water on my finger & seal up two edges.

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