Egg Rolls, Spring Rolls, Lumpias, Fried Rolls, whatever you call it, these babies are DELICIOUS!
Juicy on the inside, nice and crunchy on the outside just how it should be. Each roll has the right amount of filling to make them the perfect egg rolls. You can have them as an appetizer, an additional filler to a nice vermicelli bowl, or just to snack on them! Serve them with a side of Nuoc Cham Sauce (recipe) or sweet chili sauce to give it an extra flavor.
Egg Rolls are great to make in a large batch!
I love making these in bulk to freeze them for a later use. It may be time consuming, but it is well worth it. You will thank me later on when you are having your midnight craving of these crispy little things. Your homemade fresh snack will be waiting for you in your freezer! So take the time to make plenty for a later on use.
Almost every Asian Culture has their own versions of this.
Growing up in an Asian household having egg rolls are a must at family gathering. Something about smelling the deep fried rolls at home brings back so many childhood memories. There are so many different flavors and fillings that you can put in each roll, the list is endless! I’ve made many of these bad boys in my life and this is the one recipe that works best for my family and I. So let’s get rolling!
- Taste the fillings to adjust the flavor to your tastebuds.
- If you are planning to make a huge batch for the freezer: You can either, pre make the filling and roll it out when you are ready. Or you can roll it all at once and store it in the freezer. Fry the pre rolled rolls for 1-2 minutes to prevent it from sticking together or cracking before freezing them.
- I used a cast iron for frying. It keeps the oil nice and hot without dropping its temperature.
I provided links for you guys if you are having trouble finding certain items 🙂
- 1 pound ground pork
- 1/2 cup shredded carrots
- 1/2 cup clear thread noodles, cut into 1 1/2 inch length (What is this?)
- 1 small white onion or 3 large shallots, diced
- 1/4 cup black mushroom wood ear, finely minced (What is this?)
- 1 tbsp chicken seasoning (What is this?)
- 1 1/2 tbsp oyster sauce (What is this?)
- 1 tbsp seasoning sauce (What is this?)
- 1/2 tsp salt
- 1/2 tbsp blk pepper
- 1 pinch of sugar
- 1 tsp corn starch
For the wrapper:
- 1 package of “MENLO” egg roll wrappers
- 1 beaten egg yolk to seal
Makes approximately 30 egg rolls
- Soak the noodles and mushroom in hot water till its soft. Mix all the filling ingredients together. Let it marry in the refrigerator for at least 1 hour or even better over night.
- Separate the wrappers by gently peeling them apart. Place them under a wet paper towel to prevent them from drying out.
3. Fill the corner with about 1 1/2- 2 tbsp of filling. Don’t over stuff, or it won’t fully cook.
4. Start by rolling the corner over and wrap it tightly until you reach about a quarter of the sheet.
5. Fold over the two corners.
6. Tuck and roll it tight till you reach the end of the corner.
7. Thinly spread the egg wash at the corners to seal.
8. Heat your pan of oil on medium – low heat. Test the temperature by sticking a chopstick in the middle and if it starts bubbling around it, it is ready for frying. Carefully drop egg rolls in one by one and cook for about 11-13 minutes. Give the pan a little shake to prevent from sticking together.
9. Cook in batches and drain excess oil with a paper towel. Serve with fresh veggies, sweet chili sauce, or Nuoc Cham sauce. Enjoy!