> > Steve Wertz, after taking an infinite amount of time, finally, on 07 Sep
> > 2006, typed out:
> >
> >> I'm, really good at egg rolls, though. I can wrap probably 120
> >> in an hour (or less) once the filling is cooked.
> >
> > Steve,
> >
> > I'd love to witness that!
>
> 15 seconds to get the wrapper unstuck from the one behind it, and
> another 15 to assemble, roll, and lick the edge to seal it.
>
> > I've never tried. Have been tempted to buy the eggroll sheets then
> > chickened out at the last second.
>
> You have to get the thin egg roll wrappers. If you can pull them
> apart easily, you bought the wrong ones. Buy them from a Chinese
> grocer and you probably won't get the wrong kind. They're harder
> to work with but turn out crispy rather than doughy.
>
> (No, I don't really lick the edge - I use corn starch and water.
> I've been known to use a envelope/stamp bottle with the sponge on
> top).
>
> -sw

I buy spring roll wrappers at a local store (Hong Kong Market) instead of
egg roll wrappers. My procedure is to lay a damp paper towel on top of them
to keep them from drying out and as I make the spring rolls I also cover
them with a damp paper towel. I use a bowl of water to seal the wrappers.
Must admit though that I haven't come anywhere near the speed tht you have
though!

Let's see now Steve... get on 290 and head for Houston. Get on 45S and
take the Pearland exit (posting directions for the next time I make spring
rolls and need HELP!) <g>