How to elevate your egg rolls: the game-changing cornstarch sealing method

Egg rolls are a beloved appetizer or side dish in many cuisines, known for their crispy exterior and savory filling. Sealing them properly is crucial to prevent the filling from leaking out during frying, resulting in a soggy and unappetizing treat. In this comprehensive guide, we will explore the art of sealing egg rolls with cornstarch, a simple yet effective technique that will elevate your egg roll game to the next level.

Understanding the Role of Cornstarch

Cornstarch is a versatile ingredient commonly used as a thickening agent in sauces and gravies. When used to seal egg rolls, it forms a sticky paste that adheres the edges of the wrappers together, creating a barrier that prevents the filling from escaping.

Choosing the Right Cornstarch

Not all cornstarch is created equal. For sealing egg rolls, it’s best to use pure cornstarch, also known as cornstarch powder. Avoid using modified cornstarch or cornstarch blends, as they may not provide the same level of adhesion.

Preparing the Cornstarch Paste

1. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth paste forms.
2. If the paste is too thick, add a few more drops of water. If it’s too thin, add a pinch of cornstarch.

Applying the Cornstarch Paste

1. Place an egg roll wrapper on a flat surface.
2. Use a pastry brush or your finger to apply a thin layer of cornstarch paste around the edges of the wrapper, about 1/4 inch from the edge.
3. Leave a small gap in the middle of one long edge. This will allow for steam to escape during frying.

Sealing the Egg Rolls

1. Place the filling in the center of the wrapper.
2. Fold the bottom corner of the wrapper over the filling and press firmly to seal.
3. Fold the left and right corners over the filling and press to seal.
4. Roll the egg roll up tightly, starting from the bottom and working your way to the top.
5. Brush the remaining gap on the top edge with cornstarch paste and press to seal.

Frying the Egg Rolls

1. Heat oil in a deep fryer or large saucepan to 375°F (190°C).
2. Carefully drop the egg rolls into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
3. Drain the egg rolls on paper towels and serve hot.

Tips for Perfect Egg Rolls

• Use thin and pliable egg roll wrappers for best results.
• Apply the cornstarch paste evenly to all edges of the wrapper.
• Don’t overfill the egg rolls, as this can make them difficult to seal.
• Fry the egg rolls at the correct temperature to ensure a crispy exterior.
• Serve the egg rolls immediately for optimal crispiness.

Troubleshooting Common Sealing Issues

• Egg rolls falling apart during frying: The cornstarch paste may not have been applied evenly or the egg rolls may have been overfilled.
• Egg rolls leaking filling: The cornstarch paste may have been too thin or the egg rolls may not have been sealed properly.
• Egg rolls not sticking together: The cornstarch paste may have been too thick or the egg roll wrappers may not have been pliable enough.

Sealing Egg Rolls with Other Methods

While cornstarch is the most common method for sealing egg rolls, there are other alternatives available:

• Egg Wash: Whisk together an egg with a tablespoon of water. Brush the egg wash around the edges of the wrapper and seal as usual.
• Flour Paste: Mix together equal parts flour and water to form a paste. Apply the paste to the edges of the wrapper and seal.
• Rice Flour: Use rice flour instead of cornstarch to create a gluten-free sealing paste.

The Bottom Line: Mastering the Art of Egg Roll Sealing

By following these simple steps and techniques, you can master the art of sealing egg rolls with cornstarch, ensuring that your egg rolls are crispy, leak-proof, and bursting with flavor. Whether you’re a seasoned cook or a novice in the kitchen, this guide will empower you to create perfect egg rolls that will impress your friends and family.

What You Need to Know

Q: Can I use cornstarch to seal other types of dumplings or pastries?
A: Yes, cornstarch paste can be used to seal a variety of dumplings and pastries, such as wontons, potstickers, and empanadas.

Q: How do I store sealed egg rolls before frying?
A: Sealed egg rolls can be refrigerated for up to 24 hours or frozen for up to 3 months. When ready to fry, thaw the egg rolls in the refrigerator overnight or at room temperature for several hours.

Q: What can I do if I don’t have cornstarch?
A: If you don’t have cornstarch, you can use egg wash or flour paste as alternative sealing methods.