How to Get the Crispiest Eggrolls Using a Deep Fryer

Whenever I’d go out to eat at Asian restaurants, I’d wonder how certain ones could get their egg rolls so crispy while others had soggy egg rolls. After some time I realized that eating out so much just to have a taste of my favorite egg rolls wasn’t something I could afford.

One day I realized I could just do it myself if I had the right equipment: a deep fryer.

Since I’m not an experienced cook, and I didn’t want to spend a lot of money, I wasn’t sure which one to choose. Luckily, Deep Fryer Hub, helped me pick the deep fryer that fit my needs.  Plus, it fit into my budget, which was another win.

So when I got my brand new deep fryer, I decided to make egg rolls immediately. The set up was easy. I also made sure I had the right ingredients, such as peanut oil for frying and premade egg rolls from the frozen section of my favorite store.

If you’re wondering why I didn’t make the egg rolls myself, it’s because of two reasons: time and the fact that I can never roll mine up as tightly as the ones at the store. If they’re loose, the oil will go through, resulting in a greasy, soggy mess.

Regarding time, egg rolls take a quite some time to prepare and make, at least the way my family does it. I’ve learned it’s important to make sure the filling is as dry as possible. Meats are also precooked, but I know most restaurants use raw meat in their filling.

Okay, so my equipment and egg rolls are ready. The most important thing to remember: make sure the oil is hot. Depending on the size of the egg rolls, the temperature needs to be at least 375 F. Keep in mind it will drop as you add the egg rolls in it.

Secondly, make sure not to over crowd the egg rolls once they’re in the deep fryer or they won’t get that golden, crispy skin. Since I was making a two or three dozen to feed to my friends, I made sure to give myself plenty of time to fry them.

For turning the egg rolls, tongs or chopsticks are best. I personally prefer chopsticks because they’re easier to maneuver, and they won’t crush the egg roll. However, if chopsticks are too difficult to use, silicone tongs that can withstand high temperatures are a better bet than metal ones.

When the egg rolls are ready, make sure there’s a paper towel lined basket to absorb the excess oil. I don’t like greasy egg rolls, so this step really helps. Parchment paper works as well.

And finally, I always make sure I wait before biting into the egg rolls. I can’t tell you how many times I’ve burned my tongue because I was too impatient to wait. Once the egg rolls are cool enough to handle, I dig right in. Sometimes I use a dipping sauce, and other times I don’t. It just depends on how I feel that day. But on this particular occasion, the dipping sauce was there because of the little get together I was having.

So I just repeated all the steps until all the egg rolls were finished.

Before I forget, I should mention a few tips. The first is that it’s best to fry outside. Indoor frying makes the house smell. It’s a delicious smell, but it lingers for days. As much as I love egg rolls, I don’t want to smell like oil when I go to work.

The second tip: wear an apron to protect your skin and clothing. Frozen egg rolls make the oil splash like crazy when they’re dropped in the oil.

The last tip: it’s a good idea to shower after frying the egg rolls if time permits. If there’s no time, showering before bed is fine. Like I mentioned before, the oil smell stays for a long time, and I don’t want my pillow and sheets smelling like oil.

So there is my fool proof way of getting the most delicious egg rolls using a deep fryer. In all honesty, the deep fryer does most of the work, but it’s a much more enjoyable experience if I do all the others things.

I can’t wait until the next time I fry egg rolls.