Step 2: Roll the Egg Rolls
- Place an egg roll wrapper on a clean, dry surface in a diamond shape (point facing you).
- Spoon about 2–3 tablespoons of the filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners.
- Roll tightly toward the top corner. Brush a little beaten egg on the top tip to seal the roll.
- Repeat this process with the remaining wrappers and filling.
Tip: Don’t overfill, or the egg rolls may burst during frying.
Step 3: Fry the Egg Rolls
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, a few at a time. Avoid overcrowding.
- Fry for 3–5 minutes, turning occasionally, until all sides are golden brown and crispy.
- Remove and place on a plate lined with paper towels to drain excess oil.
Alternative: For a lighter version, you can bake egg rolls at 425°F (220°C) for 15–20 minutes, flipping halfway through, brushing lightly with oil.
Step 4: Serve and Enjoy
Serve your golden brown, crispy egg rolls hot with your favorite dipping sauces. Each bite should deliver a perfect crunch, followed by a burst of savory, flavorful filling.
Tips for Perfect Egg Rolls
- Keep wrappers dry: Moisture can make them soggy, so drain the filling well.
- Seal tightly: Be sure to brush egg wash on the edges to prevent them from opening while frying.
- Oil temperature: Make sure oil is hot enough; too low will make them greasy, too high will burn the outside before the filling cooks.
Final Thought
Homemade egg rolls may look fancy, but they are surprisingly easy and fun to make! With crispy golden exteriors and flavorful fillings, these egg rolls are perfect as an appetizer, snack, or party treat. Once you try making them, you’ll never want frozen ones again! 😍
If you want, I can also create a version with step-by-step photos for each stage, so it’s even easier to follow.
Do you want me to do that?
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