Packages of food like eggrolls, burritos, or stuffed grape or cabbage leaves all are rolled in a similar fashion.
If you're using eggrolls, have your ingredients and equipment ready to go before rolling.
Lay a square sheet on the work surface, with a pointed edge facing you. Mound the filling in the lower third of the wrapper. Don't use too much filling or it can burst through the wrapper during cooking.
Brush a thin border of egg wash or water around the edges of the wrapper.
Fold the point over the filling and roll it once to enclose the filling. Fold the sides of the wrapper over the filling, to seal the ends into an envelope-like shape. Then, roll the packages shut, and paint the tip with egg or water and seal.
Use this technique with large round tortillas or flat breads for burritos or wraps, but skip the egg wash or water.
When folding leaves, like these grape leaves, trim the stem and place them vein-side up. Set the filling near the base of the leaf, fold the edges over, and then roll the filling around towards the tip.
Set the finished packages seam-side down in the pot to prevent them from opening during cooking.


Instructor: Jill Novatt