Finally, I heat vegetable oil in my frying pan so it’s hot but not smoking—about 350°F is ideal. I’ve tried frying them at too high a temperature before, and they ended up burnt outside while still raw inside. I carefully place each egg roll into the oil, frying them until they turn a rich golden brown. The sizzle is music to my ears! After draining them on paper towels, I can’t resist sneaking a taste. You won’t be able to either!
Pro Tips for Best Results
I’ve learned, through a bit of trial and error, that keeping your filling ingredients dry is essential. Too much moisture can turn your egg rolls soggy. So, make sure to drain any excess liquid from cooked meats and always sauté your vegetables until they are just tender. If I test this recipe using fresh ingredients as opposed to leftover filling, I usually find that fresh makes a noticeable difference in flavor.
Also, I urge you to use quality egg roll wrappers. I spent some time working with several brands, and there’s absolutely a noticeable distinction in how well they fry up—some hold their shape better, while others end up disintegrating in the oil. If your wrappers don’t hold up well, it can be a bit frustrating, and no one wants to serve broken egg rolls!
Lastly, test your oil temperature with a single dropped piece. When it bubbles and rises to the surface, you know it’s the right time to start frying. Too hot? You’ll get burnt egg rolls. Too cool? They’ll soak up oil and become greasy. Trust me, I once ruined a whole batch because I rushed this step!
Common Mistakes to Avoid
I made the mistake of overfilling my egg rolls on my first attempt, thinking more is better. Let me tell you—it’s a disaster waiting to happen! It leads to the wrappers ripping and filling spilling out during frying. Instead, use just enough filling to comfortably roll them up while still leaving room for the edges to be sealed.(See the next page below to continue…)