1. Heat 1–2 inches of vegetable oil in a skillet over medium-high heat (~350°F / 175°C).

2. Fry egg rolls in batches, 2–3 minutes per side, until golden brown and crispy.

3. Remove and drain on paper towels.

Tip: Don’t overcrowd the pan; maintain consistent oil temperature for even crisping.

🥢 Step 4: Serve

• Serve hot with dipping sauce: sweet chili, duck sauce, or soy sauce.

• Optional garnish: sprinkle with sesame seeds or sliced green onions.

🧠 Tips for Perfect Egg Rolls

✔ Don’t overfill — helps seal without breaking
✔ Keep wrappers covered to prevent drying
✔ Fry at consistent medium-high heat
✔ Let filling cool slightly before wrapping to avoid soggy wrappers
✔ For lighter version: bake at 425°F (220°C) for 15–20 minutes, turning halfway

❄️ Storage

• Refrigerate uncooked egg rolls for 1 day, tightly wrapped

• Freeze uncooked egg rolls: up to 1 month; fry or bake directly from frozen

• Cooked egg rolls: best eaten immediately for crispness

⏱ Total Time

• Prep: 20 minutes

• Cook: 10 minutes

• Total: ~30 minutes

↓ See next page ↓