Baked Avocado Egg Rolls Recipe (2024)

FAQs

How to make crispy egg rolls in the oven? ›

Brush egg rolls all over with sesame oil. Bake until golden brown, 15 to 18 minutes to your desired amount of crispness. Take care not to bake them too long which can result in a hard outer layer – you're after crispy! Serve.

Avoid Excess Moisture in the filling

Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers.

As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you're sure to find exceptions if you look hard enough.

If your oil is too hot, then the egg rolls wrappers will brown quickly, but won't be as crispy because there wasn't enough time for the water to evaporate. If the oil is too cold, the egg rolls will never reach peak crispiness. You can still fry without a thermometer, but it may be more trial and error.

Wrap Them Tightly:Ensure that you wrap the egg rolls tightly to prevent any air pockets. Air pockets can lead to uneven cooking and may result in less crispy areas. Preheat the Oil:Preheat the oil to the right temperature before frying the egg rolls. The ideal frying temperature is around 350-375.

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.

Water: You can brush water onto the top of the pastry to help it brown in the oven. This won't give you a glossy finish like an egg wash, but it can still create a nice color. Almond milk: Almond milk can be used similarly to water, adding some moisture to the puff pastry.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

Make a paste to seal the egg rolls: In a small bowl, mix together the flour and water with a fork to create a thick slurry. I've tried sealing egg rolls with just a beaten egg before but find that this simple paste works best for holding the egg rolls together while they are fried.

Use Egg Mixture To Seal Edges as Needed

Next, make a simple egg wash by whisking an egg in a bowl and using the egg mixture like glue to seal your egg roll shut. You will probably only need to use the egg mixture on that final edge.

How do you keep egg rolls from bursting? ›

Avoid overfilling the egg rolls as they will burst in the air fryer as they cook. When rolling the egg rolls, make sure to roll them as tightly as possible so the filling stays compact, and they keep their shape as they air fry.

You can use spring roll or egg roll wrappers here, though spring rolls will create a more delicate, crispy crunch than the egg rolls' thicker exteriors.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.

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 want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture. But the crust will be soft if you do that. For me, I just use bags to keep it fresher and then I will reheat a bun or loaf briefly to crisp the crust up again the next day.