Egg rolls. Love ’em. My husband jokes that I will turn just about anything into an egg roll and he is correct.
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Over the years I have made ( and recipes will follow for each ) southwestern, Asian (but of course), cheese-steak, Reuben, and the newest is a Cuban, but there have been many, many others. Some spectacular , some not so much.
But where ever your taste-buds lead you, the process is primarily the same. Minis are superior for entertaining because they are easy to make, can make ahead (read freezable), easy to serve and easy to eat. Pop in your mouth with or without a dip to push the theme over the top. The ingredients are easy to find and most are inexpensive to produce. What more can you ask of one morsel!
The most difficult part of the entire process is the wrapping the mini egg rolls. After making 100’s my thumbs get tired! That is the hard part. I usually try to make the fillings so that I can fry multiple types in the same afternoon. Even using the same oil IF THE FILLING IS NOT TOO OVERWHELMING. In other words, I made three fillings this past week: pulled pork, cheese steak and Cuban. So I fried them in that order. I made sauerkraut balls as well but used separate oil for those. Don/t want my pulled pork egg rolls to taste like the sauerkraut balls. No thanks. This saves money by not having to change out the oils. That can add up for sure.
You can use whatever type of deep- fryer. To be honest, I only deep fry a few items a year so I use my handy dandy Presto Deep Fryer that is old. I do have nicer, newer one but keep going back to this one because it is easy and familiar. Why make anything harder than it needs to be.
The only warning on making any egg rolls is: soggy wet filling make soggy egg rolls and after you fry drain by shaking on paper towels and them cool them entirely on a rack, not touching each other. That’s it. Go get them. You will be an egg roll addict before your know it.
So this is the first in a series of my mini egg-rolls.