How to Mix Slurry for Egg Roll Recipe

Slurry is a paste-like mixture made of cornstarch and water, and it's used as a thickener in egg rolls and for many other recipes. Once you learn how to make slurry, you'll use it time and again.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tbsp. corn starch
• 2 tbsp. cool water
• Fork
• Small bowl or cup
• Food processor
• Spatula
• Egg roll filling, according to recipe

1. Put the cool water in a small bowl or cup and add the cornstarch. Blend the mixture thoroughly with a fork, scraping the sides often and tilting the bowl to scrape the bottom. Make sure all lumps are removed.

2. Place the slurry in the food processor with the egg roll filling and pulse the ingredients several times. Take the lid off the food processor and use a spatula to scrape down the sides.

3. Turn the food processor on high speed and blend the mixture until the ingredients are completely incorporated. Stop to scrape the sides one more time.

4. Continue with the egg rolls as directed in the recipe.

Tips & Warnings

• Slurry may seem thin, but it will thicken once it is added to the recipe ingredients and heated.
• Slurry can be made with flour instead of cornstarch, but flour has a flavor that will remain in the food. Cornstarch is nearly flavorless and won't change the taste of the recipe. Cornstarch is also easier to blend with liquid.

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