Keeping Egg Rolls Crispy: Tips for Professional Fryers

10 min read

Let me start by saying, I love egg rolls. There’s something about that crispy exterior and savory filling that just hits the spot. But let’s face it, keeping egg rolls crispy, especially when you’re dealing with large batches in a professional kitchen, can be a challenge. I’ve spent countless hours in my Nashville kitchen, with Luna keeping me company, trying to perfect the art of the crispy egg roll. So, let me share some insights on how to keep egg rolls crispy with professional fryers.

First off, why does this matter? Well, nobody likes a soggy egg roll. The crispiness is part of the appeal, right? It’s all about texture and mouthfeel. So, let’s dive into the details.

Understanding the Basics of Frying

Before we get into the specifics of egg rolls, let’s talk about frying in general. Frying is all about heat transfer and moisture control. When you drop food into hot oil, the heat cooks the food and drives out moisture. The key to crispiness is getting rid of enough moisture without overcooking or burning the food.

Professional fryers, like the ones you’d find at Chef’s Deal, are designed to maintain consistent temperatures and even heat distribution. This is crucial for achieving that perfect crispy exterior without leaving the inside raw or undercooked.

Choosing the Right Fryer

Gas vs. Electric Fryers

One of the first decisions you’ll need to make is whether to go with a gas or electric fryer. Both have their pros and cons. Gas fryers tend to heat up faster and recover temperature more quickly after adding cold food. This can be a big advantage when you’re frying large batches of egg rolls. However, they can be more expensive to operate and require a gas line, which might not be feasible in all kitchens.

Electric fryers, on the other hand, are often cheaper to purchase and easier to install. They also tend to be more energy-efficient. The downside is that they can take longer to heat up and recover temperature. But if you’re working in a smaller kitchen or don’t need to fry massive quantities at once, an electric fryer might be the way to go.

Preparing Your Egg Rolls

The Importance of Wrapping

Before you even think about frying, you need to make sure your egg rolls are wrapped properly. Tight, even wrapping helps to distribute heat evenly and prevents oil from seeping in and making the wrappers soggy. Plus, it just looks nicer, right?

I like to use a standard egg roll wrapper, available at most grocery stores. Lay your wrapper out flat, place your filling diagonally across the wrapper, and fold the sides over. Then, starting from the corner closest to you, roll it up tightly, using a bit of water to seal the final edge. Make sure there are no gaps or loose ends where oil can seep in.

Chilling the Egg Rolls

Here’s a tip that might sound counterintuitive: chill your egg rolls before frying. I know, it seems weird to put cold food into hot oil, but trust me on this. Chilling the egg rolls helps to set the wrapper and prevents it from absorbing too much oil. It also helps the egg rolls hold their shape better during frying.

I usually prepare my egg rolls a few hours ahead of time and pop them in the fridge. You can even make them a day ahead if you’re really pressed for time. Just make sure to cover them tightly so they don’t dry out.

Frying Technique

Temperature Matters

The temperature of your oil is crucial for achieving crispy egg rolls. Too hot, and the outside will burn before the inside is cooked. Too cold, and the egg rolls will absorb too much oil and become greasy and soggy.

For egg rolls, you want your oil to be around 350-375°F (175-190°C). This is hot enough to cook the egg rolls quickly and create a crispy exterior, but not so hot that they’ll burn. Most professional fryers have a temperature control feature, so use it. Is this the best approach? Let’s consider…

Don’t Overcrowd the Fryer

It can be tempting to throw a bunch of egg rolls into the fryer at once to speed things up. But resist that temptation. Overcrowding the fryer can cause the temperature of the oil to drop, leading to greasy, soggy egg rolls. It also makes it harder to ensure even cooking.

Instead, fry your egg rolls in batches. The exact number will depend on the size of your fryer, but a good rule of thumb is to leave enough space around each egg roll so that they’re not touching. This allows the oil to circulate freely and cook the egg rolls evenly.

Maintaining Your Fryer

Filtering the Oil

Over time, bits of food and other debris can accumulate in the oil, causing it to break down and become less effective at cooking. This can lead to greasier, less crispy egg rolls. That’s why it’s important to filter your oil regularly.

Many professional fryers come with a built-in filtration system. If yours doesn’t, you can use a portable filter or even a simple sieve to remove debris. How often you need to filter the oil will depend on how frequently you use the fryer, but a good starting point is to do it daily.

Cleaning the Fryer

Regular cleaning is also important for maintaining the performance of your fryer. Over time, grease and other residues can build up on the heating elements and other parts of the fryer, causing it to function less efficiently.

At least once a week, give your fryer a thorough cleaning. This usually involves draining the oil, wiping down the interior, and cleaning the heating elements. Check your fryer’s manual for specific cleaning instructions.

Troubleshooting Common Issues

Egg Rolls Are Too Greasy

If your egg rolls are coming out too greasy, it’s usually a sign that the oil temperature is too low. Remember, you want it to be around 350-375°F (175-190°C). Use a fryer thermometer to check the temperature and adjust as needed.

Another possibility is that you’re not draining the egg rolls properly after frying. Once they’re done, remove them from the oil and place them on a plate lined with paper towels. Let them sit for a minute or two to allow the excess oil to drain off.

Egg Rolls Are Burning

If your egg rolls are burning on the outside before the inside is cooked, it’s a sign that the oil is too hot. Again, use a thermometer to check the temperature and adjust as needed. You might need to turn down the heat or use a different fryer setting.

Another possibility is that you’re frying the egg rolls for too long. Keep an eye on them and remove them from the oil as soon as they’re golden brown. Remember, they’ll continue to cook a bit even after you take them out of the oil.

Egg Rolls Are Unevenly Cooked

If your egg rolls are coming out unevenly cooked, it could be a sign that you’re overcrowding the fryer. Make sure you’re frying in batches and leaving enough space around each egg roll for the oil to circulate freely.

It could also be a sign that your fryer’s heating elements are not working properly. If you suspect this is the case, it might be time to call in a professional for repairs.

Storing and Reheating Egg Rolls

Storing Leftovers

Let’s say you’ve fried up a big batch of egg rolls and you have leftovers. How do you store them so they stay crispy? The key is to keep them elevated and avoid sealing them in an airtight container.

I like to store my leftover egg rolls on a wire rack set over a baking sheet. This allows air to circulate around them and prevents the bottoms from getting soggy. If you need to stack them, use a layer of parchment paper or paper towels between layers to absorb any moisture.

Reheating

When it comes to reheating, the oven is your friend. Avoid the microwave, as it can make the egg rolls soggy. Instead, preheat your oven to 350°F (175°C) and place the egg rolls on a baking sheet lined with parchment paper.

Bake for about 10-15 minutes, or until the egg rolls are heated through and crispy. You can also give them a quick spritz with oil before baking to help crisp them up even more.

Experimenting with Different Wrappers

While traditional egg roll wrappers are the go-to for many, there are other options out there that might suit your needs better. Spring roll wrappers, for example, are thinner and can produce a lighter, crispier exterior.

Another option is wonton wrappers. These are even thinner and can create an almost delicate crispiness. They’re also great if you want to make smaller, bite-sized egg rolls.

Of course, each type of wrapper has its own quirks and requires slight adjustments to cooking time and temperature. Don’t be afraid to experiment and see what works best for you.

Closing Thoughts

Keeping egg rolls crispy with professional fryers is all about understanding the basics of frying, choosing the right equipment, preparing your egg rolls properly, and maintaining your fryer. It’s a bit of a balancing act, but with practice, you’ll get the hang of it.

And remember, don’t be afraid to experiment. Try different wrappers, fillings, and frying techniques. Who knows, you might stumble upon a new favorite way to make egg rolls! Maybe I should clarify… the journey to perfecting crispy egg rolls is ongoing. Every kitchen, every fryer, every recipe is a little different. Embrace the process and enjoy the delicious results.

FAQ

Q: Can I use an air fryer to keep egg rolls crispy?
A: While air fryers can produce crispy results, they don’t quite compare to traditional deep frying. The hot air circulation in an air fryer can dry out the egg rolls and make them overly crunchy rather than crispy. For that classic crispy exterior, deep frying is still the way to go.

Q: How can I make my egg rolls less oily?
A: To reduce oiliness, make sure your oil temperature is hot enough (around 350-375°F or 175-190°C) and don’t overcrowd the fryer. Also, drain your egg rolls on paper towels immediately after frying to remove excess oil.

Q: Can I freeze egg rolls before frying?
A: Yes, you can freeze egg rolls before frying. Just make sure to freeze them in a single layer on a baking sheet before transferring them to an airtight container. This prevents them from sticking together. When you’re ready to fry, there’s no need to thaw them first – just add a few extra minutes to the cooking time.

Q: How do I know when my egg rolls are done?
A: Egg rolls are done when they’re golden brown and crispy on the outside. The internal temperature should reach about 165°F (74°C) to ensure the filling is cooked through. Use a thermometer to check if you’re unsure.

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@article{keeping-egg-rolls-crispy-tips-for-professional-fryers,
    title   = {Keeping Egg Rolls Crispy: Tips for Professional Fryers},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/how-to-keep-egg-rolls-crispy-with-professional-fryers/}
}

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