If you crank the heat to 400°F or higher, you’ll get a beautifully brown exterior—and a raw, doughy center. The wrapper browns before the filling has a chance to cook, like a tan that stops at your neck. Nobody wants a sad, crispy shell hiding a cold surprise inside.
Plus, oil that’s too hot starts to break down and smoke. That smoky flavor? Not a vibe. It’s like inviting a campfire into your kitchen without the marshmallows.
