Egg Wrapper Blues

When working with egg roll or won ton wrappers you find it difficult to keep the edges sealed.

Every time you press them together they fall apart or the come apart when they are cooking.

The next time that you make up your recipe, separate and egg.

To the white only add one tablespoon of water and mix well.

Use this mixture lightly around the edges before sealing.

After your creations are made and “glued” let sit for at least 5 minutes before cooking.

This will allow the seal to remain tight.