2. Wrap the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape.
Place about 2 tbsp of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides.
Roll tightly toward the top corner. Seal the edge with cornstarch slurry.
Repeat until all wrappers are filled.
3. Fry the Egg Rolls:
Heat 2–3 inches of oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown.
Drain on a paper towel-lined plate.
4. Serve:
Enjoy hot with sweet chili sauce, soy sauce, or duck sauce!
Baking Option:
Brush egg rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crispy.
Enjoy your homemade egg rolls!
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