Egg rolls are easy to make from scratch with fresh ingredients or store-bought options. You’ll fold egg rolls like a pro with a little practice.

Place the wrapper with one of the corners pointing towards you, forming a diamond shape, and keep the remaining wrappers under a damp cloth to prevent them from drying out.

Mound three to four tablespoons of your cooled filling on the wrapper just shy of the center. The mixture should spread out in a line, stopping an inch from the corners.

Moisten your fingertips with water and wet the corner pointing towards you. Fold that corner tightly over the filling, tucking it underneath.

Dampen the left and right corners with water and repeat the process, folding the corners over the filling like a burrito. Ensure the wrappers adhere to each other.