Egg rolls are a popular appetizer or main dish in American Chinese cuisine. They are made by wrapping savory fillings like chopped vegetables, meat, and sauce in a thin wheat flour-based wrapper and then frying them until crisp on the outside and piping hot on the inside. But getting the wrapper just right can be tricky. It needs to be moist and pliable enough to roll up without cracking, but not so wet that it falls apart in the frying oil. So what should you use to moisten egg roll wrappers before filling and rolling them? There are a few common options.
Water
One of the most basic and readily available moistening agents for egg roll wrappers is plain water. You can either spray or lightly brush the wrappers with water, or quickly dip them in a small bowl of water. The water needs to penetrate the wrapper to make it flexible, but you don’t want it to become completely saturated or start falling apart. Misting the wrappers with a spray bottle allows for more control over the amount of moisture applied.
Water has the advantage of always being on hand and not adding any flavor that could clash with the filling. A touch of water is usually all that’s needed for fresh egg roll wrappers that are already quite pliable. However, some types of dried wrappers may require a bit more moisture to achieve the right texture for rolling.
Egg Wash
Beaten egg makes an excellent sealant and moistener for egg roll wrappers. Simply beat an egg with a bit of water or milk, then use a pastry brush or your fingers to lightly coat the wrappers with the egg wash before filling and rolling. The egg adds moisture as well as binding power to hold the egg rolls together. It also promotes browning and gives the fried egg rolls a shiny, glossy appearance.
Egg wash works especially well for wrappers that are dried out or brittle. It provides more moistening power than plain water. Just be careful not to overdo it with the egg wash or the wrappers may become sticky or slimy. Go light, and add a second coat if needed.
Oil
A small amount of cooking oil can also be used to moisten and soften egg roll wrappers prior to filling and rolling them. Oils such as canola, vegetable, peanut, or sesame oil can be lightly brushed on with a pastry brush or paper towel. Don’t soak the wrappers in oil, as only a thin film is needed.
The oil helps make the wrappers more pliable while also adding a hint of flavor that complements many fillings. This technique works especially well when frying the egg rolls, as the added oil promotes browning and crisping. But avoid using strongly flavored oils like olive oil that could clash with the other ingredients.
Cornstarch Slurry
Mixing cornstarch with water to make a thin, liquidy slurry is another great way to moisten egg roll wrappers. The cornstarch has binding properties that help hold the egg rolls together, while the water provides the needed moisture. Simply whisk together 1-2 teaspoons of cornstarch per 1/4 cup water until smooth. Dip your fingers in the slurry and lightly moisten the wrappers, or use a pastry brush.
The cornstarch slurry approach helps ensure the egg roll wrappers don’t over-soften and get soggy. The coating also aids in browning during frying. This is an ideal moistening method when working with wrappers that are brittle or prone to cracking.
Milk or Cream
For a dose of extra richness and moisture, consider moistening egg roll wrappers with milk, half and half, or heavy cream. The dairy fats in these products help condition the wrappers and make them super pliable. Just a very light brushing with a pastry brush is all you need.
The creaminess of milk, half and half, or heavy cream also imparts a lovely velvety texture to the fried egg rolls. But avoid using too much, or the wrappers may become saturated. Stick with thinner, low-fat milk for best results.
Store-Bought Egg Roll Wrappers
When using store-bought egg roll wrappers, always check the package directions first. Many commercially made wrappers are pre-treated in some way during manufacturing to increase pliability. They may only need a very light misting of water before filling and rolling.
Over-moistening store-bought egg roll wrappers can cause them to become gummy and tear more easily. Follow the package instructions for any special moistening techniques recommended by the manufacturer.
Tips for Moistening Egg Roll Wrappers
– Avoid soaking wrappers – a light brushing of your chosen moistening agent is best
– Work quickly so wrappers don’t dry out again before filling
– Ensure filling ingredients are dry – too much moisture in fillings can make wrappers soggy
– Use a very sharp knife to cut wrappers evenly – ragged edges are prone to tearing
– If wrappers still crack after moistening, they may be too dried out to use
– Don’t try to patch torn wrappers – moisten a new wrapper and start fresh
– Adjust moistening technique based on wrapper thickness – thicker ones may need more moisture
How Much Moisture is Needed?
The amount of moisture needed to prepare egg roll wrappers can vary based on:
Wrapper Freshness
– Fresh wrappers just need a light misting of water
– Slightly dried out wrappers may need a moistening agent brushed on
– Brittle or very dried out wrappers require more generous moistening
Wrapper Thickness
– Thin wrappers require less moisture
– Thicker wrappers may need more generous moistening
– Very thick wrappers like lumpia can handle an egg wash or slurry
Filling Wetness
– Wet fillings mean less moisture needed for the wrapper
– Dry fillings require a decent amount of moisture in the wrapper
– Greasy fillings help wrappers self-adhere, so less moistening needed
Cooking Method
– Frying needs less moisture – the oil helps seal and crisp wrappers
– Baking requires more moistening to help wrappers adhere and avoid drying out
Personal Preference
– Some people prefer very dry egg rolls with minimal wrapper moisture
– Others like more moist wrappers for softer texture and adherence
– Add moisture gradually until wrappers have desired pliability
Moistening Egg Roll Wrappers for Frying
Egg rolls are usually fried for maximum crispy texture and flavor. Here are some moistening tips when frying:
– Use minimal amounts of moistening agent – frying provides additional moisture
– Rotate egg rolls during frying so wrappers cook evenly – bottom doesn’t get soggy
– Let excess moisture drip off wrappers after moistening and before frying
– Fry in batches, being careful not to overcrowd – allows for even browning
– Fry at around 350°F for best results
– Fry just until wrappers are crisp and golden brown, about 2-3 minutes per side
– Drain fried egg rolls on paper towels to absorb excess grease
– Keep fried egg rolls warm in a low oven if not serving immediately
Moistening Egg Roll Wrappers for Baking
For a lower-fat cooking method, egg rolls can also be baked in the oven. This requires more moisture in the wrappers:
– Use egg wash or cornstarch slurry to provide ample moistening for baking
– Ensure wrappers are evenly coated to prevent localized dry spots
– Arrange egg rolls seam side down on a parchment-lined baking sheet
– Bake at 400°F for 18-22 minutes, until wrappers are crisp and golden brown
– Rotate baking sheet halfway through for even cooking
– Brush tops with additional moistening agent if wrappers appear dry
– Let egg rolls rest 5 minutes before serving – steam finishes cooking inside
FAQs
Can I use sauce or marinade as a moistening agent?
It’s best not to moisten wrappers with sauce or marinade, as these are usually too thick and flavorful. They make the wrappers gummy and can leak out during cooking. Opt for neutral moistening agents instead.
Do I need to moisten both sides of the wrapper?
No, moistening just the top side prior to filling is sufficient in most cases. The filling’s moisture will penetrate the underside once rolled.
What temperature should the moistening agent be?
Aim for room temperature. Cold liquids make the wrappers sticky and stiff. Warm water can help relax stiffness, but don’t use anything hot that could begin cooking the wrapper prematurely.
Should I moisten the whole wrapper or just the edges?
Lightly moistening the entire wrapper surface ensures maximum pliability for rolling. Focusing just on the edges risks the centers drying out and cracking.
Can I reuse wrappers that have dried out after moistening?
It’s best to discard any wrappers that have dried out again after moistening, as they will be prone to cracking. Re-moisten fresh wrappers as needed.
Conclusion
Moistening egg roll wrappers before filling and rolling is key to getting the perfect tender yet crisp texture. Water, egg wash, oil, cornstarch slurry, and dairy products like milk or cream all work well as moistening agents. The amount used can vary based on the freshness and thickness of the wrappers, wetness of fillings, and cooking method. With the right technique, you’ll have restaurant-quality egg rolls every time. The most important things are to avoid over-saturating the wrappers, work quickly before they dry out, and adjust the moistening approach as needed.