Step 2: Roll the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
- Spoon 2-3 tablespoons of filling onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners.
- Roll the wrapper tightly toward the top corner.
- Brush a little beaten egg on the top corner to seal the egg roll. Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Pour vegetable oil into a deep skillet or wok until it’s about 1 inch deep. Heat to 350°F (175°C).
- Carefully place egg rolls in the hot oil, a few at a time, without overcrowding.
- Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove and drain on paper towels to remove excess oil.
Step 4: Make the Dipping Sauce (Optional)
- In a small bowl, combine soy sauce, rice vinegar, honey, and chili flakes.
- Mix well and serve alongside the egg rolls for a sweet, tangy, and slightly spicy kick.
Step 5: Serve
- Serve the egg rolls hot and crispy with your dipping sauce. They are perfect as an appetizer, snack, or part of a larger meal.
Tips for the Perfect Egg Rolls
- Do not overfill: Too much filling can cause the rolls to burst during frying.
- Keep wrappers covered: Egg roll wrappers dry out quickly, so keep the unused ones under a damp towel.
- Crispier rolls: Double fry by frying once at 325°F, then again at 375°F for extra crunch.
- Vegetarian variation: Swap meat for mushrooms, tofu, or extra veggies for a flavorful meat-free option.
Making homemade Chinese egg rolls is easier than you think, and the payoff is incredible. From the perfectly seasoned filling to the golden, crispy exterior, every bite bursts with flavor. Once you try this recipe, you might never go back to takeout!
If you want, I can also make a step-by-step illustrated guide with pictures for each stage so your egg rolls turn out perfectly like a pro’s.
Do you want me to do that?
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