When my oil is perfectly at 350°F, I carefully lower 3-4 egg rolls into the pot using my spider skimmer, seam-side down first. I don’t overcrowd the pot, as it drops the oil temperature. I fry them for about 2-3 minutes per side, using tongs to gently turn them, until they are a beautiful, uniform golden brown and incredibly crisp. I lift them out, let excess oil drip off, and transfer them to the wire rack to drain. The sound they make is a perfect, airy crispness. I let them cool for just a minute or two—they are molten lava inside!—before dusting with powdered sugar or drizzling with caramel.
Pro Tips for Best Results
For the crispiest, most blistered wrappers that stay crispy, double-fry. I learned this from testing. Fry the rolls at 325°F for 3 minutes until set and pale gold. Remove, drain, and let them cool slightly. Then, just before serving, refry them at 375°F for 60-90 seconds. This second fry puffs them up to their maximum crispiness and ensures they stay crunchy longer. It’s a game-changer for texture.
To prevent any chance of burst rolls, drain your cooked apple filling thoroughly. After cooking, I transfer it to a fine-mesh strainer set over a bowl and let it sit for 10 minutes. That bit of extra syrupy liquid is delicious, but it’s the enemy of a sealed egg roll. Save it to drizzle over ice cream later! A drier filling means a secure roll.
If you don’t have a thermometer, test your oil with a small piece of egg roll wrapper. It should bubble vigorously and rise to the surface immediately, turning golden in about 60 seconds. If it sinks or burns instantly, your temperature is off. This little test has saved me from greasy disasters more than once.
Common Mistakes to Avoid
My biggest first-time mistake was using hot filling. I was impatient and tried to roll them immediately. The steam softened the wrappers, making them tear easily, and they leaked terribly in the oil. Don’t do what I did! Let the filling cool completely, even chilling it in the fridge for 30 minutes if you’re short on time. A cool, thick filling is your best friend.(See the next page below to continue…)