Crispy Homemade Egg Roll Recipe (2024)

FAQs

How do I keep my egg rolls crispy? ›

To make egg rolls crispy, try frying them in hot oil until they turn golden brown. Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) and don't overcrowd the pan to maintain crispiness. Additionally, using a paper towel to drain excess oil after frying can help keep them crispy.

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

Avoid Excess Moisture in the filling

In direct contrast to the wrappers, which you want to keep moist – excess water in your Egg Roll filling is your WORST ENEMY! Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

You must take the time to chill your filling in the freezer or refrigerator before using. If it is warm, it will make your egg roll wrappers soggy and easily tear. Remove excess moisture. You don't want any excess moisture because soggy filling will make soggy egg rolls that can easily tear.

Avoid overfilling the egg rolls as they will burst in the air fryer as they cook. When rolling the egg rolls, make sure to roll them as tightly as possible so the filling stays compact, and they keep their shape as they air fry.

Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.) Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet.

Yes, you can make egg rolls ahead of time and store them for later use. Here's a general guide on how to do it: Prepare and Assemble:Prepare the egg roll filling with ingredients such as vegetables, meat, and seasonings.

Add peanut oil to clean, dry, 14-inch flat-bottomed wok or large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees. Using tongs, carefully add 6 egg rolls seam side down to hot oil and cook until deep golden brown, 4 to 8 minutes, flipping egg rolls halfway through frying.

To reuse frying oil, you simply need to strain it and store in a lidded container in a cool, dark place. Once you're done frying, let the oil cool completely in the frying vessel.

How do you store egg rolls after frying? ›

You must wait for the cooked egg rolls to completely cool down before you store them in a refrigerator or freezer. Once the cooked egg rolls have cooled down, wrap them with cling film tightly. Place the wrapped egg rolls in a plastic bag and freeze. Reheat the egg rolls in the oven or fry again without thawing.

Yes, you can make egg rolls ahead of time and store them for later use. Here's a general guide on how to do it: Prepare and Assemble:Prepare the egg roll filling with ingredients such as vegetables, meat, and seasonings.