Kitchen Tip Tuesdays: Fried egg rolls (wrapping, sealing, cooking, and freezing tips)

Kitchen Tip Tuesdays

Last year, Joshua got a deep fryer (similar to this Waring Pro model) at Costco. We haven't used it much, but that was his plan: don't increase fried food consumption, just make it a lot easier to make perfect fried food when we do.

And I must admit, the fryer does make it super easy to fry! One of the things we've made with the fryer is egg rolls. Not having to constantly babysit the temperature of the oil was so convenient. Our egg rolls turned out great!

We even put some of the egg rolls in our freezer meal stash for after Channah's birth. (I'll give the reheating details at the bottom of this post.)

Egg roll filling

I don't use much of a recipe for making egg rolls. Gather some ingredients like:

Sticky rice (or your favorite rice), cooked with salt
Grilled chicken, chopped
Finely chopped/shredded cabbage (green or purple)
Chopped onions
Shredded carrot
Chopped broccoli
Minced garlic
Chopped bell peppers (any color)
Thinly sliced celery
Bean sprouts
Bok choy, chopped
Salt, to taste

Unless you want a huge batch of egg rolls, use small portions of all these vegetables. ;)

Saute the vegetables until crisp-tender in a heavy skillet (I use cast iron). Toss in the chicken and rice and stir in some salt to taste.

Tip: If you are making a big batch, you can saute each vegetable separately. This is handy because you can get each item to the perfect crisp-tenderness. (I learned this trick from my mom's Beef Chop Suey recipe.) It does take a bit of time to do them separately, though. You can toss the final mixture in a big mixing bowl.

Egg roll filling tips

When it all tastes really yummy, you're ready to fill the egg roll wrappers.

Tip: Buy big wrappers. Whether it's burritos or egg rolls or anything else, I find that the bigger wraps hold more filling -- and the filling is usually the healthy part. :)

Tips for filling egg roll wraps:

Keep wraps covered with a towel, except for the one you're filling, so they don't dry out.

Have a small bowl of water nearby while wrapping.

Egg roll filling tips

Place filling in the middle of the wrap, as shown. Tip: I use a measuring cup so I can easily see how much filling fits in each egg roll, and then measure accordingly for subsequent rolls.

Egg roll filling tips

Pull bottom corner of wrap up, over filling, and then pull down (towards you) to squeeze the filling into a tube shape.

Egg roll filling tips

Fold side corners to the middle.

Egg roll filling tips

This is where that bowl of water comes in: With wet fingertips, dampen that final corner/flap of egg roll wrapper before folding it down and around. This will seal everything inside.

Egg roll filling tips

Here is what the finished rolls will look like! But don't leave them out too long before frying, because they'll dry out.

Egg roll filling tips

To prevent them from drying out, place them in a dish with a towel covering them while you work on the frying part. :)

To Fry:

Fry egg rolls in 350-degree oil for about 2-4 minutes. They should be lightly browned. Since the filling ingredients are all fully cooked, you don't need to worry about the egg rolls being "raw" inside.

Drain on paper towels. Serve hot and enjoy! Joshua especially likes these served with red pepper jelly.

To Freeze:

Fry until very light brown (about 1/2 to 2/3 the normal frying time). Drain and cool on paper towels. Wrap individually in waxed paper and then place in a Ziplock freezer bag. Store in freezer for up to 6 months.

To reheat from freezer:

Unwrap frozen egg rolls and place on a baking sheet. Bake (from frozen) uncovered at 350 degrees for 30-40 minutes, until hot inside and crispy on the outside.

More great ideas: Check out Heather's blog for some filling recipes and dipping sauces for egg roll wrappers, plus instructions for baking instead of frying (probably way healthier!).

To Participate in Kitchen Tip Tuesdays:

Post a kitchen tip in your blog. Link to this post, and then leave your link in a comment here, so we know where to find YOU! :) No giveaways or non-tip posts, please! We need to be able to easily find/see what your kitchen/cooking tip is. :) Thanks for your participation! :)

Leave your tip links in a comment. I'll manually add them to this post!

1. Pouring liquids without spilliing (Natures Nurture)
2. Reusing oil after frying (Recipes Happen)
3. Cleaning cooking utensils (Living So Abundantly)
4. Prepping vegetables (Sunny Side Homestead)
5. Tips for packing food for camping trips (Feel Good About Dinner)
6. Batch cooking made easy (Frugal in Florida)
7. Picking a canteloupe (Premeditated Leftovers)


Mmm, those egg rolls look amazing! I've never attempted to make them at home, but you make it look very easy :)

Today, I'm sharing a quick tip for how to pour liquids without spilling and making a mess:

Thanks and have a great week!

Thanks for sharing my post. That was very sweet of you to even remember it. I was thinking as I was reading your entry, "Oh that's how you're supposed to roll egg rolls. That would work better." :) I've had a package in the freezer for a while. Now I want to pull them out and try out your professional folding technique. :)

It's funny, Tammy! I had this tip all ready and it aligns perfectly with yours this week!!

My tip is about reusing oil after frying!


Hey, Tammy! Those look delicious. :) My post is about cleaning cooking utensils while still in the process of cooking.

I absolutely love fried egg rolls. They are one of my favorite foods, and they don't last long in our home.

My post is about prepping vegetables:

Yum!! I just showed them to my husband. He asked if you have you ever tried them baked?

Thanks for hosting!

I would also like to share my post on Tips for Packing Food for a Camping Trip. Thanks for sharing!

Ahhh...those look really good ... we have a small fryer too for the same reason, and ALWAYS use it outside as I do not like the smell of stale fried foods :) Gonna have to give them a try!

My tip this week (after a little hiatus) is for batch cooking, made easy:

Thanks Tammy (now I'm off to catch up on the past posts!)

Your egg rolls look amazing! Joshua idea with the fryer makes sense. We are gluten-free, so there are many things we can't eat we do without. If I occasionally made my own fried food, my kids would feel less deprived.

I am sharing a tip for picking out a perfect cantaloupe:

Alea @ Premeditated Leftovers

Hi Tammy, I just discovered your blog from a tip from Jill at Modern Alternative Kitchen. I already see some interesting posts I want to check out.

I'd like to share a tip for making your own fruit flavored vinegar. It's easy, dirt cheap to make, and kicks it up a notch when you make homemade salad dressings or marinades.

Kristel from Healthy Frugalista

Here is my easy method for making soft butter so you don't tear the bread trying to spread it:

Thanks for the thorough egg roll instructions! Have you tried using soy sauce instead of salt? I usually use soy sauce in Chinese-style food because I like the flavor...but there are some Chinese dishes that are traditionally made with plain salt.

the above poster mentions adding soy sauce in the egg rolls. The problem with adding soy is it is WET. When the egg rolls are assembled, any extra moisture quickly makes a soggy place that will turn into a hole in the wrapper. Then, when you fry the rolls, it spits all over and spoils your oil for any other use.

However, there is a way to add more flavor to your egg rolls; use hoisin sauce, a paste-like substance found in the Asian food area of your market. Follow Tammy's recipe but once the filling is all cooked, drain any moisture that has accumulated. Then, add about 1tablespoon hoisin for every 2 cups of filling, stir real well to get an even coating and then proceed with the recipe. It's not "spicy" or "hot" but adds some real great oriental flavor.

Generally speaking, egg rolls don't traditionally have any starch in them (like rice) but I think it adds to the end product by *carrying* some of the flavors and of course, it certainly stretches the filling. Also, it is sometimes hard to find bean sprouts -- we have tried something that fills both roles: bean thread noodles or rice noodles.

Both bean thread and rice noodles (asian-type, not "gluten-free mimicking-pasta type) are cheap, pantry-stable, quick and easy to add. Just put the amount of noodles you want in a large bowl and cover with cool water. Leave for a minute or two (some types you just actually rinse, not soak- read the package) and then drain. I usually use scissors to cut into 2-3" pieces the mix into filling and saute for the last bit and add the hoisin. Often, the noodles will absorb any left over moisture.

I have one more tip: these make spectacular, show-stopping pot luck fare. Cut each egg roll in half and load your platter with the cut side up, sort of crowding the rolls together. You'll hear a lot of "oohs and ahhs"

You did a great job of rolling those. They look delicious. I just ate lunch, but now I want an egg roll.

It has been a very long time since I made those!!! I should try that again. :) I'd have to make a lot more now then in the days when I use to make them, at that time I just had two little ones. :) LOL

I guess my anon comment didn't show, so I'll try again. :)

Those look do delicious and I'm going to have to try making those again. It's been a very long time and back when i made them I only had two little ones, I'll have to make a lot more now. :) They are so yummy though!! ~Tanya - mama to 7 treasures. :)

I just edited my comment. :)

Hi Tammy!! :)

~Tanya - mama to 7 treasures. :)

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