Leftovers can create an endless cycle.
Luckily, theres a tool at your disposal that can refresh these culinary has-beens: egg roll wrappers.
Everyone knows egg roll wrappers for the work theyve done with cabbage, pork and shrimp.
How to wrap an egg roll
1.
Place one square egg roll shell on a work surface.
I like to line it up in front of me diagonally, so its a diamond.
confirm to keep the package closed so the rest of the wrappers dont dry out.
Using your fingertips or a pastry brush, wet the perimeter of the wrapper with water.
This will activate the starch powder so it seals when you wrap it up.
If you feel like your egg rolls always unwrap despite your best efforts, try using egg white instead.
Fold the left corner tightly over the filling.
Gently press the moistened edges down to help seal the fold.
Then fold the top and bottom corners over the filling.
The folds in the picture above aren’t pressed, but I did after snapping the photo.
Go ahead and push those down before the last step.
Roll the bulk of the egg roll over and to the right to complete the closure.
Repeat this with as many leftovers as you’re able to egg roll.
Place a couple of egg rolls in the oil and fry for a minute or so.
Flip the egg rolls to fry the other side and cook for another minute.
Flip as needed to evenly cook the shell to a blistered golden brown.
The filling is already cooked, so your only concern is cooking the shell and warming up the inside.
These are filled with leftovers anyway, so I didnt pain myself with traditional methods.
Pre-heat the air fryer to 375F.
Dont forget the ends.
If you leave off the oil youll end up with dry, pasty shells and regret.
Air fry them for 12 to 15 minutes, flipping them halfway through their cooking time.
