1. Preparation of Ingredients:
Vegetables: Wash, peel, and chop vegetables such as cabbage, carrots, mushrooms, and green onions.
Protein: Cook and shred chicken, pork, or prepare other chosen protein sources.
Seasonings: Combine spices, soy sauce, ginger, garlic, and other seasonings for flavoring.
2. Filling Assembly:
Mix the prepared vegetables, protein, and seasonings to create the egg roll filling.
Ensure an even distribution of ingredients for consistent flavor in each egg roll.
3. Wrapper Preparation:
If using traditional wheat-based wrappers, prepare the dough mixture by combining flour, water, and, if desired, eggs.
Roll out the dough into thin sheets or use pre-made egg roll wrappers.
4. Wrapping the Egg Rolls:
Place a portion of the filling in the center of each wrapper.
Fold the sides of the wrapper over the filling and roll tightly, sealing the edges with water or egg wash.
5. Frying:
Heat cooking oil to an optimal temperature for deep frying, typically around 350-375°F (175-190°C).
Carefully place the wrapped egg rolls into the hot oil and fry until golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and drain excess oil on paper towels.
6. Cooling and Packaging:
Allow the freshly fried egg rolls production line to cool slightly before packaging to maintain crispiness.
Package the egg rolls in appropriate containers, taking care to preserve their shape and texture.
7. Quality Control:
Implement quality control measures to ensure that each egg roll meets specific standards for taste, texture, and appearance.
Inspect for consistency in filling distribution and wrapper integrity.
8. Storage and Distribution:
Once packaged and quality-checked, store the egg rolls in appropriate conditions to maintain freshness.
