easy chinese egg rolls

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape).
2. Place 2–3 tablespoons of filling near the corner closest to you.
3. Fold that corner over the filling, then fold in the left and right corners toward the center.
4. Roll the wrapper tightly toward the top corner.
5. Use the cornstarch slurry to seal the top corner so it doesn’t open while frying.

Tip: Don’t overfill, or the egg rolls might burst while cooking.

Step 3: Fry the Egg Rolls

1. Pour vegetable oil into a deep pan or skillet to a depth of about 1–1.5 inches. Heat over medium-high heat until shimmering.
2. Carefully place the egg rolls in the hot oil, a few at a time, without crowding the pan.
3. Fry for 2–3 minutes per side, turning occasionally, until golden brown and crispy.
4. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 4: Serve and Enjoy

• Serve hot with your favorite dipping sauces such as sweet chili sauce, soy sauce, or plum sauce.
• For a lighter version, egg rolls can also be baked at 200°C (400°F) for 15–20 minutes, turning halfway through for even crispiness.

Tips for Perfect Egg Rolls

• Don’t overstuff: Keep the filling modest for easier rolling and crispier results.
• Cool the filling: Hot filling can make wrappers soggy and harder to seal.
• Oil temperature: Ensure oil is hot enough before frying; too cold and the egg rolls will absorb excess oil.
• Customization: Swap the protein with tofu for a vegetarian version or add mushrooms, bean sprouts, or bell peppers for extra crunch.

With these easy steps, you can create homemade Chinese egg rolls that rival any restaurant. They’re crispy, flavorful, and perfect for family meals, parties, or just a fun cooking project. Once you get the hang of rolling and frying, you’ll wonder why you ever bought frozen ones!

If you want, I can also make a shortcut version of these egg rolls baked in the oven that’s even faster and healthier but still crispy—do you want me to do that?