easy chinese egg rolls

Step 3: Fry the Egg Rolls

1. Heat oil: Pour oil into a deep frying pan or wok to a depth of about 2 inches. Heat the oil to 350°F (175°C).
2. Test oil temperature: Drop a small piece of wrapper in the oil. If it bubbles and rises immediately, the oil is ready.
3. Fry in batches: Carefully place a few egg rolls into the hot oil. Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
4. Drain excess oil: Remove egg rolls and place them on paper towels to absorb extra oil.

Step 4: Serve

Serve the egg rolls hot with your favorite dipping sauce. Classic choices include sweet and sour sauce, soy sauce, or a spicy chili-garlic sauce.

Tips for Perfect Egg Rolls

• Don’t overfill: This keeps them from bursting while frying.
• Keep wrappers covered: They dry quickly, so cover unused wrappers with a damp cloth.
• Crispier egg rolls: Fry in oil that’s hot enough (350°F) and don’t overcrowd the pan.
• Make ahead: You can assemble egg rolls and freeze them uncooked. Fry directly from frozen for fresh, crispy results.

Homemade Chinese egg rolls are not only fun to make but also infinitely customizable. You can add mushrooms, bean sprouts, or even substitute tofu for a vegetarian version. With this step-by-step guide, you’ll have golden, crispy egg rolls on the table in no time—impressing family and friends alike!

If you want, I can also make a quick 5-minute version that’s healthier and baked instead of fried—still super crispy! Do you want me to do that?