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Egg rolls are scrumptious deep-fried appetizers that come from American-Chinese cuisine. They are cylindrical, savory rolls that are completely wrapped around the goodness of shredded cabbage, chopped veggies and other meat fillings inside a thick and crispy covering of wheat flour skin. This finger-licking snack is fried in hot oil until golden brown and served with a sauce or dip. The most indulgent part about egg rolls that is worth drooling for is its filling/stuffing. Eager to know what are the tips and tricks we have bought today? Here are 3 hacks for getting street-style egg rolls.
1. Make sure your chapati is thick and crispy
Knead a soft yet firm dough and make big balls out of the dough before getting down to roll it. While rolling, ensure that your chapatis are thick instead of thick instead of being thin and airy. For making egg rolls, it’s important that it’s outer covering is slightly thick. Unlike the usual chapati that you make at home, the ones for egg roll must be thick as well as crispy.
2. Avoid overstuffing/overfilling
Once your stuffing is ready, the next step that comes is spreading it over each paratha or chapati. In order to avoid the falling of the stuffing while frying, it’s essential that you make sure that you haven’t overstuffed. Overfilling causes discomfort while frying and ruins the end results.
3. The oil must always be hot enough for frying
The last thing to watch out for is the temperature of the oil for frying the egg rolls. It’s important to remember that the oil must always be hot enough for frying. Formation of bubbles is the early sign that your oil is well-heated and ready for frying. Always fry at medium-high flame
Seems pretty easy, right? With these tips, you will no longer face any trouble while making egg rolls. Tap here to check out the full recipe if you are ready to give it a try.
