Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner facing you (diamond shape).
- Place about 2 tablespoons of filling near the center of the wrapper.
- Fold the bottom corner up over the filling, tucking it under snugly.
- Fold in the side corners toward the center, like an envelope.
- Roll the wrapper up toward the top corner, keeping it tight.
- Seal the top corner with a dab of the flour-water paste.
Tip: Make sure your rolls are sealed well to avoid leaks during frying.
Step 3: Fry the Egg Rolls
- Heat about 2–3 inches of oil in a deep pot or skillet to 350°F (175°C).
- Carefully place the egg rolls into the oil, a few at a time. Do not overcrowd.
- Fry for 3–5 minutes, turning occasionally, until they’re golden brown and crispy.
- Use tongs to remove the egg rolls and place them on paper towels to drain excess oil.
🥢 Serving Suggestions
Serve your crispy egg rolls hot with:
- Sweet and sour sauce
- Soy sauce
- Chili garlic sauce
- Duck sauce
They make a perfect starter or snack for any Asian-themed meal.
🧊 Storage and Reheating Tips
- To store: Let egg rolls cool, then refrigerate in an airtight container for up to 3 days.
- To freeze: Place uncooked or cooked egg rolls on a baking sheet, freeze until solid, then store in a freezer bag.
- To reheat: Bake in an oven at 375°F (190°C) for 10–15 minutes or air-fry until crispy.
🥄 Final Thoughts
Easy Chinese egg rolls are a fantastic homemade treat that’s both delicious and customizable. You can switch up the filling with different proteins or keep it vegetarian. Once you master the folding technique, making them becomes quick and enjoyable. These egg rolls are sure to impress at any dinner party or family meal — crunchy on the outside, flavorful on the inside, and satisfying with every bite.
So grab those wrappers and get rolling!
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