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When making spring rolls filling. I try to avoid ingredients that has a lot of liquid like cabbage and onion etc… Too many egg will also make the filling too wet. Causing the roll to burst when frying. Leaving little black specks that stick to the rest of the rolls.
I, sometimes substitute imitation crab for shrimp or real crab. All come down to who I'm making it for.
Thraw spring rolls wrap 30 minutes before use. Too early with make them too dry.
Add a little amount of filling on the corner. Fold the 2 side. Then rolls all the way to the end. Seal with egg wash.
Preheat oil at 400 Fahrenheit. Fry for 20 minutes or until golden(40-45 rolls) Shake once in a while while frying.
Removes into a cooling rack.
If frying on the stove. Preheat oil at 350 Fahrenheit Fry for 7-8 minutes or until golden brown.
Clean or filter the oil before frying each batch.
You can make them ahead of time and freeze them. I usually make extra filling. Portion it out into individual ziplock bag. Then freeze them. When I want spring rolls. I just thraw it out and rolls. Save time and I get fresh rolls every time.