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PHBT - irish egg roll appetizer


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#1 TonyBrown

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Posted 28 July 2020 - 04:35 PM

So we made Reuben egg rolls tonight, which is coincidentally a fantastic app, and our complaint was that they came out a little oily. We cooked them at about 340-350

What’s the key to minimizing grease on egg rolls
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#2 Beejus McReejus

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Posted 28 July 2020 - 04:48 PM

Hmm, that sounds awesome
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#3 TonyBrown

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Posted 28 July 2020 - 04:53 PM

It really is fecking yummy, 1000 island dip on the side
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#4 deejaydan

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Posted 28 July 2020 - 04:56 PM

Are you deep frying the egg rolls, or is it the grease from the corned beef?

 

If it's from the frying, I'd bump up your temp closer to 375.  It will drop once you put your food in.


Edited by deejaydan, 28 July 2020 - 04:57 PM.

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#5 TonyBrown

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Posted 28 July 2020 - 05:01 PM

Deep fryer, I was kinda thinkin maybe higher temp and less time in the fryer might be the call but I’m new to egg rolls so I had to ask
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#6 HVB

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Posted 28 July 2020 - 05:05 PM

I did these once and I think I was over 400 for frying. They came out nice and crispy and not oily.
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#7 Mynameisluka

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Posted 28 July 2020 - 05:10 PM

Should be around 350 to 375. Are you sure your temps are right? Also, did you just put them on a plate to cool? Need to put them on a paper towel or cooling rack so they don't sit in their own oil. Also, what kind of roll did you use?
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#8 TonyBrown

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Posted 28 July 2020 - 05:11 PM

We used a cooling rack
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#9 BeersBeers24/7

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Posted 28 July 2020 - 05:15 PM

I need a deep fryer again...

No I don't lol
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#10 BrewDaddy

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Posted 28 July 2020 - 05:35 PM

Typical home deep fryers at so small compared to the commercial ones that there's a huge temp drop...like from 350 down to not much over 225 if you drop more than a couple of those things at once. Try just a couple at a time and like said above, start high on your temp
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#11 TonyBrown

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Posted 28 July 2020 - 06:02 PM

It takes about 1.25 gallons of oil, I put 6 in at a time, probably should have cranked it to 375 and did 3 at a time
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#12 VolFan

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Posted 28 July 2020 - 06:10 PM

I deep fry on a 30K BTU outdoor cook stove. It recovers rather quickly after placing food in it. If it doesn't its sister burner that's 60K will. 

 

Do you mind sharing the recipe?


Edited by VolFan, 28 July 2020 - 06:54 PM.

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#13 TonyBrown

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Posted 28 July 2020 - 06:12 PM

cube your Swiss into 1/4 inch or smaller cubes, shred your corned beef, squeeze as much water out of your kraut as possible, even portions of cheese and meat, kraut to taste, roll and fry, sprinkle of salt when they come out, easy peezy
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#14 Genesee Ted

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Posted 28 July 2020 - 06:53 PM

Higher temp when dropping. You could also toast in the oven after you fry to drip out and crisp up

#15 TonyBrown

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Posted 28 July 2020 - 06:57 PM

Good idea
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#16 toonces

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Posted 28 July 2020 - 08:40 PM

Isn't that called haggis?


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#17 Mynameisluka

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Posted 28 July 2020 - 08:44 PM

Isn't that called haggis?


Blech
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#18 Matt

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Posted 29 July 2020 - 08:22 AM

What’s Irish about a Ruben Eggroll?


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#19 Kremer

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Posted 29 July 2020 - 09:54 AM

I'd freeze them first and fry from frozen.   I've found with homeade rolls they hold tighter that way when dropped in.


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#20 Howie

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Posted 29 July 2020 - 10:07 AM

I'd freeze them first and fry from frozen. I've found with homeade rolls they hold tighter that way when dropped in.


We do that with crab Rangoon. It’s the only way we’ve found to keep them from exploding



As for the OP, I’d say too low of a temp and not enough oil (or overcrowding the fryer)
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