| 1 |
For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/4 cup of the desired filling across and just below the center of the wrapper. Fold the bottom corner over filling and tuck it under the filling. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. Cover until ready to fry. |
| 2 |
In a heavy 3-quart saucepan or deep-fat fryer, fry egg rolls, a few at a time, in deep hot oil (365F) for 2 to 3 minutes or until golden, turning as needed to brown evenly. Drain on paper towels. |
| 3 |
Keep egg rolls warm in a 300 F oven while frying remaining egg rolls. Serve warm wtih desired sauce. |
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