If you’re using a pot of oil, remember: temperature is your best friend. Too cold, and your eggrolls soak up oil like a sponge at a frat party. Too hot, and they burn on the outside while the inside stays cold and sad. Aim for 350°F—that’s the Goldilocks zone of frying.
I once tried to deep-fry in a pan that was too small. The oil bubbled up like a volcano, and one eggroll jumped out and bounced off the wall. It was a legendary moment of chaos. You have been warned. Use a deep pot and don’t crowd the pan—give them breathing room to dance.
How To Make Egg Roll Wraps | Spring Roll Wrappers Recipe – XNTT
The Air Fryer Shortcut (We Won’t Judge)
If you’re feeling lazy or health-conscious (or both), spray those babies with a little oil and toss them in the air fryer at 370°F for about 8 minutes, flipping them halfway. Will they be as shatteringly crisp as deep-fried? No. But they will be 80% as satisfying, and you won’t have to change your shirt because of grease splatter.
My aunt Maureen once tried to bake them. She ended up with what I can only describe as “edible stiff felt.” Do not bake eggrolls. It’s a betrayal of their destiny.
