Possible Causes for Egg Rolls Lacking Crispiness
Egg rolls that lack a desirable crisp outer layer and instead come out limp and soggy can be frustrating and disappointing. There are several potential reasons why homemade or store-bought egg rolls might turn out less than crispy:
Incorrect Frying Temperature
One of the most common reasons egg rolls fail to become crispy is that they are not fried at a high enough temperature. Egg rolls should be fried at 350-375°F to ensure the exterior gets crispy and browned before the interior components are overcooked. Frying at too low of a temperature below 325°F will lead to a soggy texture. Always heat up frying oil to the optimal temperature before adding egg rolls. Test oil temperature with a deep fry or candy thermometer.
Insufficient Frying Time
In addition to frying at the right temperature, egg rolls also need adequate frying time for the wrapper to fully crisp up. Depending on the size, egg rolls typically take 2-5 minutes per batch to fry until golden brown and crispy. Under-frying for too short of a time won’t allow the wrappers time to seal and get crunchy. Monitor frying time closely and flip egg rolls over halfway through.
Overcrowded Fryer
Putting too many egg rolls in the fryer at once can lead to lack of crispiness. Having too many in the oil lowers the temperature significantly. Only fry 2-4 egg rolls at a time so that oil temperature can recover quickly in between batches. Overcrowding causes them to essentially steam rather than crisp.
Wrappers Too Moist
Egg roll wrappers should be dry and free of moisture before frying. Wet wrappers from filling ingredients or sealing with too much water will make it difficult for the exterior to get crunchy. Pat down fillings to remove excess moisture. Use egg wash or just water to seal wrappers with a thin, light layer. Too much water makes for a soggy wrap.
Incorrect Wrapper Type
Authentic egg roll wrappers are thinner and more delicate than spring roll wrappers. Using the thicker spring roll style wrappers can inhibit the egg roll from getting super crispy and flaky. Check that you are using the right egg roll wrappers.
Tips for Achieving Crispy Egg Rolls
Here are some helpful tips for getting your homemade or store-bought egg rolls to turn out perfectly crispy:
Let Filling Drain and Cool
Any moist filling ingredients like cabbage, bean sprouts or mushrooms should be drained of excess liquid and cooled before assembling egg rolls. This prevents wrappers from getting soggy.
Use Dry Coating
After sealing egg rolls, coat the outside lightly in cornstarch, baking powder or flour. This helps draw out moisture for added crispiness.
Chill Wrapped Egg Rolls
Chilling assembled egg rolls in the refrigerator for 30-60 minutes allows wrappers to dry out a bit before frying for a crisper texture. Just don’t chill for too long or wrappers can become brittle.
Fry in Small Batches
Fry no more than 4 egg rolls at a time. This prevents oil temperature from dropping too much. Allow oil to return to temperature between batches.
Flip Frequently
For even cooking, flip egg rolls over multiple times while frying. This helps each side get direct heat exposure.
Drain Properly
After frying, let excess oil drip off completely before serving. Place fried egg rolls on a wire rack or on paper towels. Proper draining prevents sogginess.
Keep Warm in Oven
To maintain crispiness if not serving immediately, place fried egg rolls in a warm 200°F oven on a baking sheet until ready to eat. The oven’s warmth keeps them crispy.
Common Fillings and How They Impact Crispiness
The ingredients stuffed inside egg rolls also influence how crispy the exterior wrapper ultimately gets. Here’s how some typical fillings affect crispiness:
| Filling | Impact on Crispiness |
|---|---|
| Bean sprouts | Crisp – retain moisture so need thorough drying |
| Cabbage | Crisp – drain any excess liquid |
| Shredded carrots | Crisp – low moisture vegetable |
| Onions | Crisp – dry, low moisture |
| Mushrooms | Less Crisp – releases moisture during cooking |
| Meats | Less Crisp – fat and juices make wrappers oily |
| Noodles | Less Crisp – moisture in noodles makes soft |
As shown, vegetables that release liquid like bean sprouts and cabbage need thorough draining and drying to prevent a soggy egg roll. Low moisture vegetables and those pre-cooked to remove moisture all help yield a crisper exterior. Wet ingredients like raw meat, mushrooms and noodles make it harder to achieve crispiness.
How to Store Leftover Egg Rolls
To maintain crispy texture for leftover cooked egg rolls:
– Let cool completely after frying, then place in airtight freezer bag or container. Remove excess air.
– Freeze for up to 3 months. Reheat directly from frozen in a 375°F oven or air fryer, never the microwave.
– Once thawed, leftover egg rolls lose their crispiness quickly. Either refry briefly to recrisp or consume within a couple days.
– To reheat already thawed egg rolls, bake at 375°F for 5-10 minutes until warmed through and crispy again. Flip halfway for even crisping.
Common Questions and Answers
Here are answers to some frequently asked questions about getting crispy egg rolls:
Should I bake egg rolls instead of frying?
Baking egg rolls rather than frying provides a healthier cooking method but makes crisping the wrappers much harder. Egg rolls traditionally need to be deep fried to fully crisp up. To bake, brush wrappers with oil, bake at 400°F for 25-30 minutes, turning over halfway. They will be more chewy than crispy.
Can I air fry store-bought egg rolls?
Yes, air frying is a great way to cook store-bought frozen egg rolls. Air fry at 380°F for 5-7 minutes until crispy, shaking basket occasionally. Add a spritz of oil for crispier texture. Air frying makes them nearly as crispy as deep frying.
What dipping sauce goes best with crispy egg rolls?
Popular dipping sauces for crispy egg rolls include duck sauce, hot Chinese mustard, sweet and sour sauce, or a mix of soy sauce, rice vinegar and chili oil. These all complement and accentuate the crunchy egg roll texture.
Should I fry egg rolls from frozen or thawed?
For food safety, egg rolls must be fully thawed before frying. Frying frozen egg rolls prevents the filling from cooking through fully before the wrapper burns. Thaw in the refrigerator overnight before frying for evenly cooked, crispy egg rolls.
Can I refreeze egg rolls after frying?
Previously cooked egg rolls should not be refrozen after frying or reheating. The fried wrapper texture will degrade significantly with a second freeze-thaw cycle. Eat up fully cooked egg rolls within 3-4 days for best quality and crispiness.
Conclusion
Achieving the perfect crispy egg roll is usually possible by frying at the right temperature for long enough, using sufficiently dry fillings, and avoiding a soggy wrapper. Let excess moisture drain out of fillings, seal wraps lightly, fry in small batches at 350°F, flip frequently, and drain well after cooking. With some tweaking to your preparation method and frying technique, you can enjoy egg rolls with an ideally crunchy, flaky exterior.