Now here comes the fun part—assembling the egg rolls! Lay out an egg roll wrapper on a flat surface, and spoon about 2 tablespoons of the beef mixture onto the center. I usually keep a small bowl of water nearby, which helps seal the edges of the wrappers! Fold the bottom corner over the filling, and then fold the side corners in before rolling up tightly, making sure to seal the edges with a bit of water. It may take a little practice, but I promise it’s worth it when you see them come together!
Next, heat oil in a frying pan or deep fryer to around 350°F (175°C). Carefully drop the egg rolls into the hot oil, cooking them until they are golden brown and crispy, usually about 3-4 minutes. I use tongs to flip them halfway through to ensure they cook evenly. The sizzling sound when they hit the oil is music to my ears! Once cooked, I place them on paper towels to absorb any excess oil before serving.
Lastly, serve those glorious crispy cheeseburger egg rolls hot and fresh, with your favorite dipping sauces like ranch or barbecue sauce. Trust me, the combination of flavors and the crunch is absolutely irresistible!
Pro Tips for Best Results
To get the crispiest egg rolls, I tested frying in different types of oil—vegetable, canola, and even peanut oil. I found that peanut oil gave me the best flavor and crunch! It has a higher smoke point, so it can handle the heat better without burning.
Also, make sure not to overfill your egg rolls. I once got a bit carried away stuffing them too full, and they burst open while frying. Not the end of the world, but certainly not the presentation I wanted for my guests! A couple of tablespoons is perfect for a solid, flavorful bite without risking a big mess.
Lastly, if you want to make these in batches, you can freeze uncooked egg rolls on a baking sheet before frying. Just be sure to wrap them well! I’ve found that frozen ones taste just as good as fresh, making them a quick and easy snack any time the craving hits.
Common Mistakes to Avoid
One of the biggest mistakes I’ve made while making egg rolls is not sealing them properly. If they aren’t sealed tightly, the filling can leak out during frying, leaving you with a messy oil splatter. This can be easily avoided by using enough water to seal the edges and pressing firmly. (See the next page below to continue…)