Jalapeno Popper Egg Rolls Recipe - WhitneyBond.com (2024)

FAQs

Why are my homemade egg rolls soggy? ›

Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers. The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible. Stick to dry spices/ingredients such as fresh garlic.

Take the corner of another wrapper, and brush it with egg wash (be sure to only egg wash one side). Place the egg washed “patch” over the hole. It should stick.

For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.

Microwave Oven Instructions:

Line microwave-safe plate with two white paper towels. Place single layer of frozen egg rolls on top. Microwave, uncovered, on HIGH 1 ½ to 2 ½ minutes for entire box (13-15 egg rolls) or 1 to 1 ½ minute for half box or until hot, rearranging once.

If you're making them from scratch, the best way to keep egg rolls crispy and delicious is to avoid unnecessary oils and remove the excess moisture in the ingredients.

To make egg rolls crispy, try frying them in hot oil until they turn golden brown. Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) and don't overcrowd the pan to maintain crispiness. Additionally, using a paper towel to drain excess oil after frying can help keep them crispy.

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

Peanut butter has been in my egg rolls ever since. The peanut butter adds a nutty, delicious and creamy flavor that you will love. It is a great addition to the ground pork.

Flour paste. Mix flour with water and a bit of salt. Go for a thick glaze-like consistency, and use it instead of the egg. Give it at least 10 minutes to hold before frying, and try to hold the edges closed with tongs when initially frying.

But if you need to roll them more than a day in advance, I recommend freezing them. Freezing: You can make and assemble the egg rolls without frying them and freeze them right away. Just place each egg roll in a single layer in a large gallon-size ziploc freezer safe bag as they are made.

How to seal egg rolls without eggs? ›

All you need is water. Roll up your egg roll half way, tuck in the ends, and dip your finger in a small bowl of cool water. Run it along the edges of the remaining wrapper and seal.

Make Ahead and Freezing Instructions:

Refrigerate for a few hours. Cooked egg rolls can also be made ahead of time, then reheated in an air fryer or hot skillet until toasted again on all sides. To Freeze: Allow cooked egg rolls to cool completely, then place in a freezer safe container.

It takes 8-10 minutes at 380 degrees F to cook air fryer frozen egg rolls. No flipping required! The same basic instructions apply whether you are making chicken egg rolls, pork egg rolls, or vegetable egg rolls — even with any brand of frozen egg rolls!

Just like many of the other foods I warm daily in the microwave, frozen dinner rolls are great hot out of the microwave as well. I have the highest wattage microwave and, on thirty seconds, these yeast rolls are hot and ready to be enjoyed.

According to Purdue University, a trivet in the microwave keeps items like egg rolls as well as pizza and sandwiches dry. Reheat on high for 30 seconds (longer if they've been in the fridge), flip, and reheat for another 15 to 30 seconds, until heated through, trying not to lose too much crunch.

To ensure crisp egg rolls, always make sure the frying oil gets back up to proper temperature between each batch. Putting a fresh batch in too early can lead to soggy egg rolls. Additionally, don't overcrowd the pan and always dry the egg rolls on wire racks set over paper towels to absorb excess oil.

After stir-frying, if there seems to be too much liquid in the filling, drain some of it out. While wrapping the rolls, prop the bowl containing the filling in a tipped position so that the liquid is concentrated at the bottom of the bowl (and not in the filling).

Watery? Don't add water. Seriously, just whisk your eggs together, then scramble on low to medium heat in the pan, taking them off the burner when they start to firm up, whisk, then back again, off, on, off, on. Keep doing that until they have the consistency you want.