How to Fry Rolls for Egg Roll Recipe

After you've finished making the filling for your egg rolls and wrapping it inside the wrappers, it's time to begin preparing to fry rolls for the egg roll recipe. Frying the egg rolls doesn't take a lot of time, but you do have to be careful, as always, when working with hot oil.

Things You'll Need

• Tongs
• Cooking oil
• Paper towel

Instructions

1. Fill a deep skillet with 1/2 inch of oil. You don't want the egg roll to be totally submerged in the oil, so 1/2 inch of oil in your pan is sufficient.

2. Allow the oil to come to 375 degrees Fahrenheit. If you don't have a thermometer to gauge the temperature, simply drop a small bit of the filling in the oil. If the filling begins bubbling right away, the oil is ready.

3. Drop the egg rolls into the oil one at a time. Using your hands on one end of the egg roll and a pair of tongs on the other end, pick the egg roll up from the plate and slowly slide it into the oil.

4. Flip the egg roll over. Let the egg roll cook for 2 to 3 minutes on one side and then using the tongs, flip it over to the other side and cook for an additional 2 to 3 minutes.

5. Remove the egg roll from the oil and set it on a plate lined with paper towel. The paper towel will absorb the oil as the egg roll cools.

Tips & Warnings

• Always check the egg roll after two minutes. The egg rolls may cook faster or slower, depending on the temperature of your oil.

• Never over-crowd the skillet. Not only does over-crowding the skillet with too many egg rolls bring the temperature of the oil down, but if the egg rolls are touching each other, the wrappers tend to stick together.