- 2 cups vegetable oil
- 4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each)
- Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.