Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll up the egg roll tightly, sealing the top corner with a bit of water to make sure it sticks.
Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
Carefully place the egg rolls in the hot oil, a few at a time, and fry until they’re golden brown and crispy, turning occasionally. This usually takes about 3-4 minutes.
Drain and Serve:
Once the egg rolls are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
