- Frying:
Heat oil to 175°C. Fry the egg rolls in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels. - Oven:
Preheat oven to 200°C. Place the egg rolls on a greased baking sheet, brush with a little oil and bake for 12–15 minutes. Turn them halfway through. - Airfryer:
Spray lightly with oil and cook at 190°C for 8–10 minutes. Flip halfway through.
Dipping sauce:
Mix all ingredients in a bowl and taste.
TIPS
- Prepare in advance: Assemble the egg rolls and freeze them. Cook directly from the freezer (add a few minutes).
- Cheese options: Try American cheese, Swiss cheese, or a queso blend.
- Vegetarian: Replace the meat with extra mushrooms and more vegetables.
STORAGE
Refrigerator:
- Let cool completely.
- Store in an airtight container (separate layers with parchment paper)
- Lasts 3–4 days
Urgent:
- Uncooked: freeze first on a sheet, then place in a bag/container
- Cooked: wrap individually and freeze
- Lasts up to 3 months
REHEATING
From the fridge:
- Oven: 190 °C for 10–12 min.
- Airfryer: 175°C for 5–7 min
- Microwave: in intervals (less crispy result)
From freezer:
- Uncooked: cook immediately, +2–3 min.
- Cooked: 190 °C for 12–15 min.
NUTRITIONAL INFORMATION (per roll, approx.)
- Calories: 180–220 kcal
- Protein: 8–10 g
- Carbohydrates: 14–16 g
- Fett: 10–12 g
Dipping sauce (per tablespoon):
- Calories: ~40 kcal
