- Wrapping the Egg Rolls:
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place about 2 tablespoons of the filling near the bottom corner of the wrapper.
- Fold the bottom corner up over the filling, tucking it under slightly.
- Fold in the left and right corners towards the center, forming an envelope shape.
- Roll the wrapper tightly from the bottom to the top, sealing the final corner with a bit of beaten egg. Repeat with the remaining wrappers and filling.
- Frying the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep pot or pan to 350°F (175°C).
- Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy.
- Use tongs or a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Repeat with the remaining egg rolls, allowing the oil to come back up to temperature between batches.
- Serving:
- Serve the egg rolls hot with your choice of dipping sauce, such as sweet and sour sauce, hoisin sauce, or soy sauce.
Tips and Variations:
- Vegetarian Option: For a vegetarian version, replace the ground pork with tofu or additional vegetables such as mushrooms, bell peppers, or bean sprouts.
- Air Fryer Method: If you prefer a healthier option, you can cook the egg rolls in an air fryer. Preheat the air fryer to 400°F (200°C) and spray the egg rolls with cooking spray. Cook for about 10 minutes, turning halfway through, until they are crispy and golden.
- Storing and Reheating: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes, or until they are crispy again.