Finally, the fry. In a heavy-bottomed pot, heat about 2 inches of oil to 375°F. Carefully lower a few egg rolls into the oil using your slotted spoon, seam-side down first if you can. Don’t crowd the pot; I do 3-4 at a time max. They will fry for about 2-3 minutes per side, until they are a deep, uniform golden brown. I listen for the sound to change from a bubbly sizzle to a slightly quieter, steady fry—that’s when I know they’re done. Drain them immediately on the paper towel-lined baking sheet. Let them rest for a solid 5 minutes. I know it’s torture, but biting into scalding-hot cheese is a mistake you only make once!
Pro Tips for Best Results
The single biggest tip I can give you is to let your filling cool completely. I’ve been impatient and tried to roll with a warm filling, and it’s a disaster. The steam softens the wrapper, making it tear easily, and the cheese starts to melt, creating a gooey mess that leaks out during frying. Take the extra ten minutes to spread the filling on a plate to cool faster. It feels like a delay, but it’s the difference between a frustrating experience and a seamless one.
I tested the frying temperature three different ways. Too low (325°F), and the egg rolls absorb oil and become greasy. Too high (400°F), and they brown too quickly while the inside filling is still cold. The sweet spot of 375°F gives you that perfect, shatteringly crisp exterior and a piping-hot, molten interior. Don’t trust the eye test; use that thermometer. Also, maintain the temperature by not adding too many cold rolls at once and letting the oil reheat between batches.
When sealing the wrappers, that thin line of water is your best friend, but more is not better. I use my fingertip to run a thin bead of water around the edge. If you slather it on, the wrapper can become too soggy and slip apart when you go to roll it. A damp surface creates the perfect seal that holds tight in the fryer. And press firmly along the final seam—give it a little love tap to make sure it’s closed for business.
Common Mistakes to Avoid
The first time I made these, I got greedy with the filling. I thought, “More is better!” and overstuffed each wrapper. What I got were bloated, bursting egg rolls that spilled their cheesy guts into the oil, causing all kinds of splattering and a bit of a smoky kitchen situation. It’s tempting, but stick to about two tablespoons. A neatly wrapped, slightly slender roll fries more evenly and gives you that ideal crispy-to-filling ratio.
Another classic mistake is skipping the resting time after frying. I know they look and smell irresistible straight out of the oil. But if you cut into one immediately, the steam will escape, making the wrapper soggy faster, and the cheese will be literally lava-hot. Letting them rest on the rack for 5 minutes allows the structure to set, the interior to finish cooking gently, and everything to cool to a safe, perfect eating temperature. It’s a small act of patience with a huge payoff.
Serving Suggestions
I love serving these Voodoo Egg Rolls straight from the fryer (after their brief rest, of course!) on a big platter with an array of dipping sauces. My absolute favorite is a quick remoulade: mix mayo, a squirt of mustard, a dash of hot sauce, some chopped pickles, and a sprinkle of that same smoked paprika we used in the filling. It’s creamy, tangy, and cuts through the richness perfectly. A simple bowl of spicy ranch or even a sweet chili sauce works wonderfully, too.(See the next page below to continue…)