Baked Avocado Egg Rolls Recipe (2024)

FAQs

How long to cook frozen egg rolls in oven? ›

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.

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.

Remove All Excess Moisture: You don't want any excess moisture in the filling because it can make your egg rolls soggy! Soggy egg rolls can easily tear, resulting in a waste of time and effort! Taste before Wrapping: Make sure to taste your filling before wrapping your rolls to ensure they are seasoned to your liking!

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.

A warm filling may cause your wrapper to soften and tear, and your egg roll to fall apart. Don't overfill your wrapper or #3 will happen. Make sure your oil is at the optimum temp before you start frying. Otherwise your egg rolls will come out soggy instead of crisp.

THE WRAPPERS

You will want a package with 18 egg roll wrappers. Many come in a 20 count, so you should be good to go. Cornstarch slurry: to seal the wrappers, you will need 2 teaspoons cornstarch mixed with water. This “glues” the wrappers closed much more effectively than just water or an egg wash.

Yes, you can fry frozen egg rolls without thawing them. In fact, frying them from a frozen state can help them maintain their shape and prevent them from becoming soggy. What type of oil should I use for frying frozen egg rolls? It is recommended to use vegetable or canola oil for frying frozen egg rolls.

The best way to keep fried foods crispy is to serve them immediately after frying. If you have to hold them for any length of time, place them on a baking sheet, in a single layer, and keep them warm in a low oven. 150 degrees will do the trick.

roll up wrap tightly to enclose filling, sealing roll with top flap. Make sure that you moisten every seam of the rolls with water and press them together until they 'stick'. Double wrap the egg rolls to ensure that they bake crispy and are more sturdy.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls.

What do you wrap egg rolls in? ›

A quick note before starting: Vietnamese egg rolls were once wrapped in rice paper. Nowadays, most of the egg rolls in Vietnam are wrapped in wheat flour wrappers, which makes them less greasy and crispier.

Lightly press down on each end of the filling to seal the ends, and fold each side of the wrapper towards the center of the spring roll, rolling forward until it's completely sealed. The rice paper wrapper will stick to itself and doesn't require anything additional to seal.

"Historically, egg whites were used as an adhesive, added to recipes to bind ingredients together," Hysmith says. "This is the same idea. This means using an egg wash mixture to make something stick, such as using one to make braided pie dough or pocket dough stick together.