How to Make Slurry for Egg Roll Recipe

A slurry is a thin paste made of corn starch and water, used to thicken soups and sauces. Once you learn this how to make slurry, you can use it as a basic ingredient in many different recipes, including the filling for Chinese egg rolls.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Corn starch
• Water
• Small mixing bowl
• Fork

1. Put about 2 tbsp. of water into a small mixing bowl.

2. Add about 1 tbsp. of corn starch to the water.

3. Whisk the corn starch and water mixture thoroughly with a fork.

4. Tilt the bowl as you whisk to make sure all corn starch lumps are incorporated into the slurry.

5. Pour the slurry slowly into the heated liquid as indicated in the recipe, and stir as the mixture simmers and thickens. If the mixture is too thin, add a small amount of slurry at a time until it reaches the desired consistency.

Tips & Warnings

• The corn starch and water slurry will seem thin, but when it's heated with the other liquid in the recipe, it will thicken rapidly. Don't use too much corn starch, or your recipe might turn out too thick and pasty.
• Flour can also be used to make slurry, but corn starch dissolves faster and makes a smoother sauce for many recipes. Flour has more flavor than corn starch, and may alter the taste of the recipe.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.