Homemade Chinese Egg Rolls

Place about 2–3 tablespoons of cooled filling in the center, shaping it into a log about 3 inches long.
Fold the bottom corner up and over the filling, tucking it tightly underneath the filling.
Fold the left and right corners in toward the center, overlapping the first fold. It should now look like an open envelope.
Brush the top corner with your cornstarch slurry (or water).
Roll the wrapper up tightly from the bottom to the top, sealing the edge. Press firmly to ensure it’s sealed!
Place the finished roll on a plate and cover with a damp paper towel to prevent drying out while you wrap the rest.
4. The Fry
In a large, heavy-bottomed pot (like a Dutch oven) or a deep fryer, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature!
Carefully add 3–4 egg rolls to the hot oil. Do not overcrowd the pot, or the temperature will drop and they will become greasy.
Fry for 4 to 6 minutes, turning occasionally with tongs, until they are a deep, golden brown and blistered all over.
Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet (or on paper towels).
5. The Cool & Serve
Let them cool for 5 minutes before serving. (The filling is molten hot straight out of the oil!)
Serve immediately with your favorite dipping sauces.
Serving Suggestions (Create an Interactive “Dim Sum” Bar)