YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Egg Roll (3 Ounces)
PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°F. Oven
18 lb 12 oz Egg rolls, Chinese, frozen (100 egg rolls)
1. Place 50 egg rolls on each pan.2. Bake 25 to 30 minutes or until browned.
NOTE:
1. In Step 2, if convection oven is used, bake at 350°F., 20 to 25 minutes, on high fan, closed vent.
2. Chinese and Philippine style egg rolls may be served with Sweet Sour Sauce and Chinese Mustard Sauce.
3. Other sizes and types of pans may be used.
VARIATIONS
1. FRIED CHINESE EGG ROLLS: Omit Steps 1 and 2. Fry frozen Chinese egg rolls in 350°F. deep fat 7 minutes or until golden brown and heated through. DO NOT OVERCOOK. (Note: egg rolls will rise to the surface when cooked.) Drain well in basket or on absorbent paper.
2. PHILIPPINE STYLE EGG ROLLS: In Step 1, use 12 lb 8 oz (100) frozen Philippine style egg rolls. In Step 2, bake 20 to 25 minutes or until golden brown and heated through or in 350°F. convection oven 10 to 15 minutes on high fan, closed vent. EACH PORTION: 1 Egg Roll (2 Ounces).
3. FRIED PHILIPPINE STYLE EGG ROLLS: Omit Steps 1 and 2. Fry 12 lb 8 oz (100) frozen Philippine egg rolls in 350°F. deep fat 4 to 5 minutes or until golden brown and heated through. DO NOT OVERCOOK. EACH PORTION: 1 Egg Roll (2 Ounces).