On a spotless surface, position an egg roll wrapper so that one of the corners faces you. Transfer approximately 2 teaspoons of the filling to the middle of the wrapper.
Seal the edges with a little water and roll the wrapper firmly, folding the bottom corner over the filling and folding in the sides. Continue with the rest of the filling and wrappers.
Roast the oil in a deep fryer or big pan until it reaches 350°F, or 180°C. Fry the egg rolls carefully in batches for approximately 3 to 4 minutes each side, or until they are golden brown and crunchy.
After getting the egg rolls cooked, take them out of the pan and set them on a paper towel-lined dish to soak up any extra grease.
Warm it up and dunk it into some soy sauce or sweet and sour sauce. Take pleasure in your handmade egg rolls!
To make them healthy, you may bake the egg rolls instead. Lay up a parchment-lined baking sheet and set the oven temperature to 425°F, or 220°C. Roll up the egg rolls and set them aside. Before baking, lightly coat each egg roll with oil. Bake for 18 to 20 minutes, rotating once halfway through, or until crispy and golden brown.
