Steve Wertz said...

> On Thu, 07 Sep 2006 19:49:24 -0500, Andy wrote:
>
>> Steve Wertz, after taking an infinite amount of time, finally, on 07
>> Sep 2006, typed out:
>>
>>> I'm, really good at egg rolls, though. I can wrap probably 120
>>> in an hour (or less) once the filling is cooked.
>>
>> Steve,
>>
>> I'd love to witness that!
>
> 15 seconds to get the wrapper unstuck from the one behind it, and
> another 15 to assemble, roll, and lick the edge to seal it.
>
>> I've never tried. Have been tempted to buy the eggroll sheets then
>> chickened out at the last second.
>
> You have to get the thin egg roll wrappers. If you can pull them
> apart easily, you bought the wrong ones. Buy them from a Chinese
> grocer and you probably won't get the wrong kind. They're harder
> to work with but turn out crispy rather than doughy.
>
> (No, I don't really lick the edge - I use corn starch and water.
> I've been known to use a envelope/stamp bottle with the sponge on
> top).
>
> -sw


Cool advice! Someday. Thanks,

Andy