Add enough oil to the deep fryer or pot. Make sure oil level is high enough to cover the eggrolls (canola oil is highly recommended).
Heat up oil to 340° F. If frying with a pot, it is VERY IMPORTANT use a temperature gun or cooking thermometer to measure the oil temperature.
Carefully place Eggrolls into the oil. Ensure there is enough space between each eggroll so they're each get bathed in oil.
Turn the heat down to medium to maintain the 340°F temperature. Continue to monitor the temperature of the oil periodically and you may need to adjust the level of heat higher or lower.
Fry Eggrolls from 10 - 15 minutes until golden brown or to your desired of crispiness. Once eggrolls start to show dark brown spots at the ends, remove them from the oil.
Ensure internal temperature reaches 145°.
Remove Eggrolls from the pan and place them on some paper towels or kitchen towel to drain the oil.
Let stand for 2 minutes. Seriously, these will be hot.
