Prepare the wrappers: Place an egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (like a diamond shape).
Add the filling: Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold and roll: Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush a little beaten egg on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
Fry the egg rolls:
Heat the oil: In a large, deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).
Fry the egg rolls: Carefully place a few egg rolls in the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
Drain and serve: Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Tips for Success
Prevent sogginess: Ensure the filling is not too wet by draining any excess liquid before wrapping.
Seal well: Make sure the egg rolls are sealed tightly to prevent them from bursting open during frying.
Maintain oil temperature: Keep the oil temperature consistent to ensure even frying. Too low, and the egg rolls will absorb too much oil; too high, and they will brown too quickly on the outside without cooking through.
Conclusion
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