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Egg Roll cooking #13905238 02/28/21 02:06 PM
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Big Hopper Online Content OP
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The other thread got me excited enough to ask a question.

Please respond only if you KNOW the answer.

We have made egg rolls several times, but when we pan fry them, they always come out FILLED with oil. I mean, it's like a crispy tube with some filling, and about half full of cooking oil.
What are we doing wrong? Not packing firm enough? Not hot enough oil? Not Deep-Frying instead of pan frying?


I'm glad there are wine drinkers in this world ..... it saves more beer for the rest of us.
Hopper
Re: Egg Roll cooking [Re: Big Hopper] #13905321 02/28/21 03:46 PM
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smooth move Online Content
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my suggestion would be that the oil isn't hot enough. i keep the oil at 375. no less. sometimes the reaction when i put a fresh one in is so violent that i have slide the skillet off the fire for a few moments. it makes a mess on the stove top too. really rather fry anything outside, but weather doesn't always allow it. i have baked em and they're good, but i prefer fried. air fryer might be the answer.


es le bon ton roulet
Re: Egg Roll cooking [Re: Big Hopper] #13926960 03/18/21 02:15 AM
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ReelBusy Online Content
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Yep, hot oil will keep them from soaking in too much oil

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