Lay an egg roll wrapper in a diamond shape on a flat surface.

Place about ¼ to ⅓ cup of filling horizontally across the center.

Fold the bottom corner up over the filling.

Fold in both sides, then roll up tightly.

Seal the top edge with a dab of water to close securely.

Repeat with remaining wrappers and filling.

3. Fry the egg rolls:

Heat about ¾ inch of vegetable oil in a skillet to 350°F–375°F.

Fry 3–4 egg rolls at a time for 2–3 minutes per side, turning until golden brown.

Remove and drain on paper towels.

Repeat with remaining egg rolls.

Notes

Don’t overfill the wrappers—it makes rolling and sealing harder.

Cool the filling before wrapping to prevent sogginess.

Use gluten-free or low-carb wrappers for dietary adaptations.

These egg rolls freeze beautifully before or after frying—perfect for meal prep!

Swap chicken for tofu, mushrooms, or turkey bacon for different flavors.

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