easy chinese egg rolls

Step 2: Prepare the Egg Rolls

1. Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
2. Place 2–3 tablespoons of filling near the bottom corner, leaving about 1 inch of space from the edge.
3. Fold the bottom corner over the filling, then fold in the sides.
4. Roll the wrapper tightly toward the top corner. Brush a little beaten egg on the top corner to seal the egg roll.
5. Repeat this process until all filling and wrappers are used.

Step 3: Fry the Egg Rolls

1. Heat about 2–3 inches of vegetable oil in a deep skillet or pot over medium-high heat (around 350°F or 175°C).
2. Carefully place 2–3 egg rolls at a time into the hot oil, being careful not to overcrowd the pan.
3. Fry for 3–4 minutes on each side, or until golden brown and crispy.
4. Remove egg rolls with a slotted spoon and drain on a paper towel-lined plate.

Step 4: Serve

• Serve your homemade egg rolls hot with sweet and sour sauce, soy sauce, or duck sauce for dipping.
• They’re perfect as an appetizer, snack, or side dish to your favorite Chinese meals.

Tips for Perfect Egg Rolls

• Don’t overfill: Too much filling makes rolling difficult and increases the chance of them bursting during frying.
• Dry the vegetables: Excess water in the vegetables can make the wrappers soggy. Pat them dry before cooking.
• Try baking: For a healthier option, brush the rolls with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.

Homemade Chinese egg rolls are surprisingly easy to make and incredibly satisfying. Crispy, flavorful, and fully customizable, they’re a treat that will impress anyone at your table. Once you try them, you’ll never want to rely on frozen ones again!

If you want, I can also make a shortcut version with no-fry method that’s even faster but still super crispy.

Do you want me to do that?