11.   Moisten edges, fold over into half-moon shape, and seal with fork tines.

12.   Moisten the edges.

13.   Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner toward the middle.

14.   To seal layers, moisten the edges of the bottom crust slightly and press down firmly on the edges of the top layer.

15.   Using fingertip and some of cornstarch mixture, moisten all edges of egg roll skin.

16.   With your fingertip moisten the edges of the wrapper and fold it in half to encase the filling.