|~ 8minutes per batch|
To cook immediately:
Heat oil to slightly over medium heat, but not medium high heat. Place egg rolls in oil, one at a time, into oil. DO NOT OVER CROWD PAN!!
When cooking immediately after filling, fry about 2-3 minutes per side, if frying in a shallow pan, or 3 minutes if frying in a deep pot or fryer.
To freeze for later:
Place a sheet of parchment paper on a baking sheet. Roll egg rolls, and place on sheet, making sure not to let them touch. If a second row is necessary, place a sheet of parchment over the first row, and continue to layer. When you are finished with all layers, top off the stack with a sheet of parchment paper, and place in freezer overnight. After they are completely frozen, place in a double lined ziploc freezer bag, pressing out air when zipping closed.
Cook the same way as if you were frying them immediately after making, but increase fry time to 3-4 minutes per side if frying in a shallow pan, and 4-5 minutes if frying in a deep pot or fryer.