Reuben Egg Rolls Recipe - The Cookie Rookie® (2024)

FAQs

Are egg roll and wonton wrappers the same? ›

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate.

Without thawing them first, place your frozen egg rolls into the hot oil, being sure not to overcrowd the pot. Fry for about 3 to 5 minutes. You can pan fry instead of deep fry if you prefer using the same oil temperature and fry time as above. Baking.

You must wait for the cooked egg rolls to completely cool down before you store them in a refrigerator or freezer. Once the cooked egg rolls have cooled down, wrap them with cling film tightly. Place the wrapped egg rolls in a plastic bag and freeze. Reheat the egg rolls in the oven or fry again without thawing.

but they're all in the end similar and can do in a pinch. “Egg rolls” wrappers will be too thick as substitute, and they often contain eggs while wonton wrappers usually do not, so the texture will be different, more like raviolis.

In a pinch, egg roll wrappers can be used for wontons. Keep in mind they are larger and thicker than wonton wrappers, so your final result may be different.

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.

If the oils build up in the base of the wrapper, your egg rolls will only feel partially crispy and the wrapper at the bottom of each egg roll will feel soggy.

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.

An unopened commercial package of egg rolls can last up to 1-2 weeks when refrigerated, and about 6 months in the freezer. Once opened, they're best consumed within 3-4 days if stored in the fridge and about 1 month if frozen.

THE WRAPPERS

You will want a package with 18 egg roll wrappers. Many come in a 20 count, so you should be good to go. Cornstarch slurry: to seal the wrappers, you will need 2 teaspoons cornstarch mixed with water. This “glues” the wrappers closed much more effectively than just water or an egg wash.

What is the alternative to egg roll wrappers? ›

Just about anything constitutes a wrapper: egg roll, spring roll, rice paper, puff pastry, filo, plain pie pastry, tortilla (wheat or corn).

Place 1 apple in the center of each egg roll wrapper. Bring the corners up to the top of the apple, pressing and folding to seal the edges. Stand each dumpling in a muffin cup and lightly spray the tops with nonstick cooking spray. Bake until golden, about 20 minutes.

Difference Between Wonton Wrappers/Egg Roll Wrappers/Spring Roll Wrappers. Wonton and egg roll wrappers are made with a similar wheat and egg dough. However, wonton wrappers are smaller in size compared to the other two. Spring roll wrappers do not contain eggs and are thinner than wonton or egg roll wrappers.

My favorite thing about spring rolls are that no matter how you want to cook them – air fryer, shallow fry, or deep fry – you are going to get a beautifully crisp roll that is bursting with flavor. The most important thing is to get a really good quality wonton wrapper.