Prepare the Egg Rolls
Combine all ingredients for the filling. Place in the center of each wrap and fold in half to create a triangle. Press the edges to seal closed. Repeat until all the wraps are filled.
Heat oil for frying in a wok or a large, deep frying pan. Fry each egg roll for one minute, then flip and fry another minute on the second side. Remove from pan and place immediately on a drying rack lined with paper towels.
Combine all ingredients for dipping sauce. Serve egg rolls hot with the sauce on the side.
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion3 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
These were amazing!
making it in advance how would you suggest making these in advance? freezing it raw, or just rewarming it the next day?
Hi Rochel. You can freeze them raw and just fry when you're ready to eat for best results. To fry in advance, fry, then store in single layers with paper towels in between. Heat in an oven in a single layer or on a blech or warming plate. Enjoy!
Bake Can these be baked instead of fried? Also can these be frozen and then baked fresh?
Hi Leal.
Baking egg roll wrappers usually yields a much drier end result. That's just my experience.