Step 4: Fry and Drain: Fry the egg rolls 2-3 at a time (depending on the size of your pan) for 1-2 minutes, or until they are lightly golden brown and crispy. Remove and place on paper towels to drain. Allow the oil temperature to recover between batches.
Step 5: Serve: Serve warm with sweet and sour sauce or your favorite dipping sauce.
Crab Rangoon Egg Rolls
