Basic Pork Egg Roll Recipe
Chicken Egg Rolls
Garlic Egg Rolls
1. Prepare the Vegetables For the Egg Rolls Ahead of Time
2. Don't Use Leftover MeatEgg rolls taste better with the fresh juice from the meat. (The one exception is barbecued pork).
3. Make Sure The Filling Isn't Too SoggyYou don't need a great deal of liquid gravy in egg rolls. After stir-frying, if there seems to be too much liquid in the filling, drain some of it out.
Another tip to help prevent soggy egg rolls - while wrapping the rolls, prop the bowl containing the filling in a tipped position so that the liquid is concentrated at the bottom of the bowl (and not in the filling).
4. Taste and Adjust the SeasoningDo a taste test both before adding gravy to the stir-fried filling, and before wrapping the egg rolls. Adjust as desired.
5. Cool the FillingAfter stir-frying the filling, don't wrap the egg rolls immediately. Instead, allow the filling to cool.
6. Deep-fry the Wrapped Egg Rolls QuicklyIt's a different story once the egg rolls are wrapped. Deep-fry the egg rolls within half an hour of wrapping them. Otherwise, the juice will seep out and the egg rolls will be dry.
7. Carefully Deep-fry the Egg RollsPreheat the oil to 375 degrees Fahrenheit (about 190 degrees Celsius). Slide each egg roll into the hot oil, one at a time. This helps prevent oil splatters. Don't overcrowd the wok or deep-fryer, as this will bring down the oil temperature.
Deep-fry the egg rolls until they are golden brown on both sides.
Drain the deep-fried egg rolls on a deep-frying rack, in a colander, on a cooking sheet lined with paper towels.