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The moment I tasted these, I knew I couldn’t stop at just 1
Third, use the beaten egg to delicately brush the wrapper’s edges (to seal). Seal the ends well and fold in the edges of the wrapper to keep the contents within during cooking.
4. Bring oil to a temperature of 350°F (175°C) in a deep fryer or pan. Carefully fry the egg rolls in batches, making sure not to crowd the pan, for about 2 to 3 minutes on each side, or until they’re golden brown and crispy.
After frying the egg rolls, set them on a paper towel-lined platter to soak up any extra grease.
6. Plate and enjoy hot with a side and dipping sauce of your choosing.
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Substitute gluten-free breadcrumbs and verify that the egg roll wrappers are gluten-free to make this recipe suitable for those who avoid gluten.
– A Bake the egg rolls, flipping once halfway through, until they are golden and crisp, about 15 to 20 minutes at 425°F (220°C), to cut down on fat.
For those who want things on the spicy side, they may incorporate finely diced jalapeño or a touch of cayenne pepper into the crab mixture.For those who want things on the spicy side, they may incorporate finely diced jalapeño or a touch of cayenne pepper into the crab mixture.
– A Make sure the crab meat drains completely before using it to avoid a soggy filling and improperly sealed egg rolls.
– A To get a crunchy outside and keep the egg rolls from being soggy, heat the oil to the right temperature before frying.
