For frying, I pour about 1.5 inches of oil into my Dutch oven and heat it over medium heat until it reaches 350°F (175°C). A thermometer is best, but if you don’t have one, test with a tiny piece of wrapper—it should sizzle actively but not burn immediately. I learned the hard way that oil that’s too cool makes them greasy, and oil that’s too hot burns the wrapper before the cheese melts. I fry 2-3 rolls at a time, never crowding the pot, for about 2-3 minutes per side until they’re a deep, glorious golden brown. That sizzle and the color change are your guides. I let them drain and cool for a few minutes—the filling is molten lava hot!
Pro Tips for Best Results
Let your filling chill if you have time. I tested this three different ways: room temp filling, 15-minute fridge rest, and 30-minute fridge rest. The colder filling is much, much easier to work with and seals into a tighter roll. If I’m prepping for a party, I’ll make the filling an hour ahead and let it firm up. It makes the assembly process so much cleaner and prevents any potential wrapper sog-out before frying.
Temperature control is non-negotiable. After frying each batch, I let the oil come back to 350°F before adding the next. I keep a slotted spoon handy to fish out any tiny burnt bits that break free, as they can burn and give the oil a bitter flavor. This patience pays off in perfectly crisp, non-greasy egg rolls every single time. Also, don’t cut into them the second they come out of the oil! I know it’s tempting, but give them 3-4 minutes to let the cheese set slightly. This keeps it from gushing out and burning your mouth.
For an extra professional touch, I double-wrap mine sometimes. If I feel a wrapper is particularly thin or I’ve over-stuffed one, I’ll simply use two wrappers, brushing egg wash between them. It creates an incredibly sturdy, shatteringly crisp shell that holds up beautifully to a thicker, creamier filling. It’s my secret for the most impressive-looking poppers on the platter. They fry up just the same and have an amazing crunch.
Common Mistakes to Avoid
The biggest mistake I made the first time was overfilling. I got greedy and thought more cheesy goodness was always better. What I got was a burst seam and a small cheese volcano in my fryer oil, which made a mess and caused the oil to bubble over dangerously. Don’t do what I did. Stick to about two tablespoons. It seems like a small amount, but it puffs and melts, creating the perfect filling-to-wrapper ratio once cooked.
Another common slip is not sealing the edges thoroughly. Any tiny gap is an invitation for hot oil to seep in and for cheese to escape. I run my finger along every sealed edge now to make sure it’s perfectly adhered. Also, avoid letting the assembled rolls touch each other on the plate before frying, as the moisture can make them stick together and tear. Space them out or put a small piece of parchment paper between them if you’re stacking.
Serving Suggestions
I like serving these on a big wooden board with an array of dipping sauces. My absolute favorite is a simple cool ranch dip—just sour cream mixed with a packet of ranch seasoning and a squeeze of lime. It’s the perfect creamy, tangy counterpoint to the spicy, cheesy heat. A sweet chili sauce or even a thinned-out honey sriracha are also fantastic options. For a full spread, I’ll add some crisp carrot sticks, celery, and a cold beer or a citrusy margarita to wash it all down.(See the next page below to continue…)