Lay an egg roll wrapper on a clean surface in a diamond position (one corner pointing toward you).
Place about 2-3 tablespoons of filling in the center, forming a horizontal line.
Fold the bottom corner up over the filling, tucking it gently.
Fold in the left and right corners toward the center.
Brush the top corner with beaten egg, then roll tightly to seal. Place seam-side down on a baking sheet.
Repeat with remaining wrappers and filling.
Step 3: Fry or Bake
To Fry (for maximum crunch):
Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, until golden brown and crispy, 3-4 minutes.
Drain on paper towels.
To Bake (healthier option):
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Brush egg rolls lightly with oil.
Bake for 15-18 minutes, flipping halfway, until golden and crispy.
Step 4: Serve
Arrange on a platter with sour cream, salsa, guacamole, and queso for dipping. Garnish with fresh cilantro.
Pro-Tips for Egg Roll Perfection
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