Baked Avocado Egg Rolls Recipe (2024)

FAQs

How to make crispy egg rolls in the oven? ›

Brush egg rolls all over with sesame oil. Bake until golden brown, 15 to 18 minutes to your desired amount of crispness. Take care not to bake them too long which can result in a hard outer layer – you're after crispy! Serve.

Keep Oil at 350˚F – If the temperature drops too low, the egg rolls will be soggy and oily. If it's too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.

Remove All Excess Moisture: You don't want any excess moisture in the filling because it can make your egg rolls soggy! Soggy egg rolls can easily tear, resulting in a waste of time and effort! Taste before Wrapping: Make sure to taste your filling before wrapping your rolls to ensure they are seasoned to your liking!

Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

The best method for reheating dinner rolls is in the oven. To reheat dinner rolls in the oven, preheat it to 350°F. Place the rolls in a baking dish or on a baking sheet, brush with melted butter. Bake until warm, 7 to 10 minutes.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

Gently drop egg rolls into the oil, making sure not to overcrowd the pot. Cook until golden brown, about 4-5 minutes. Once egg rolls are done place them on a paper towel-lined sheet tray. The paper towels will help absorb some of the excess oil and prevent them from getting soggy.

If you want it crispy tomorrow, you have to leave it exposed to air, but then it will get a bit stale and dry out some as well. If you want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture.

roll up wrap tightly to enclose filling, sealing roll with top flap. Make sure that you moisten every seam of the rolls with water and press them together until they 'stick'. Double wrap the egg rolls to ensure that they bake crispy and are more sturdy.

Make-ahead: Egg rolls are great because they can be made in advance. You can make the filling in advance and assemble when you are ready to fry them. But if you need to roll them more than a day in advance, I recommend freezing them.

What is the best oil for cooking egg rolls? ›

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

Egg rolls are a great make-ahead recipe. So whip up a batch, wrap well, and freeze. I typically freeze my rolls, prior to frying them, for up to 3 days. However, you can freeze after frying if it works better for you.

Don't overcrowd the baking sheet: Give each roll enough space to allow hot air to circulate, resulting in a crispy and evenly cooked crust. Experiment with cooking time: If you prefer your Pizza Rolls extra crispy, add a minute or two to the cooking time. For a softer bite, reduce the baking time slightly.

For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.