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Egg Wash with Egg roll Wrapers

Cast Iron Chef

Cast Iron Chef

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I caught part of Guys Big Bite the other day. He was making pulled pork egg rolls. He sealed and brushed the wrappers with an egg wash. I always have just used water to seal. Does anybody else use the egg wash? Does it make them crispier?
 
I have always used water....then once they're rolled up I dust them lightly with
flour so they wont stick together.

Did he bake them or fry them?
I think the egg wash would be good if they are baked....if deep fried,
I think a light coat of flour would be best.
 
I just use water. I prefer lumpia wrappers to the standard noodle type egg roll wrappers, but, they all seal fine with water. I think the egg wash is just to make sure everyone has success sealing them.
 
Grillman said:
I have always used water....then once they're rolled up I dust them lightly with
flour so they wont stick together.

Did he bake them or fry them?
I think the egg wash would be good if they are baked....if deep fried,
I think a light coat of flour would be best.
Click to expand...

He deep fried them. Baking was my thought with the egg wash.
 
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