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Recipe News: Recipe for Easy Egg Rolls
No matter how delicious they are when you pick them up from your favorite Asian takeout, egg rolls always seem to turn to cold, oily logs by the time you get them home.
Like so many fried foods, egg rolls are meant to be eaten hot and almost immediately after cooking. Getting them at their prime means either eating them at the restaurant or making them at home.
The latter isn't as daunting as it sounds. Great egg rolls can be made in less time than it takes to get takeout.
First, the wrappers. Wontons, which can be found in a variety of sizes in the produce section of most grocers, are best. Large square wrappers are the easiest to fold around a filling.
It is important to seal the edges of the wrapper when folding. Otherwise, they can open during frying. This recipe uses egg, but water also could be used.
