Egg Roll (Double Leavening Method)

To make a vegan version of egg rolls, you can substitute the boiled eggs with a mixture of mashed tofu or chickpeas, seasoned with turmeric for color and flavor. This will provide a similar texture while keeping the dish plant-based.

To store leftover egg rolls, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Wrap each egg roll in plastic wrap and place them in a freezer-safe bag for up to 2 months.

Yes, you can substitute whole wheat flour for all-purpose flour in this egg roll recipe. However, keep in mind that whole wheat flour may result in a denser texture. You might want to add a little extra water to achieve the desired dough consistency.

Egg rolls pair wonderfully with a variety of dipping sauces. Popular choices include sweet and sour sauce, soy sauce, or a spicy chili sauce. You can also try a homemade peanut sauce for a unique twist!

Fry the egg rolls for about 3-5 minutes or until they are golden brown and crispy. Make sure the oil is hot enough before adding the egg rolls to ensure they cook evenly and achieve that perfect crunch.