Egg Roll Recipe - How to Make Egg Rolls
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5
Egg Roll Recipe - How to Make Egg Rolls
Description
The recipe starts by softening rice vermicelli noodles in hot water, cooling and chopping them to manageable lengths. Ground pork is sautéed until cooked through and seasoned with salt, then combined in a bowl with the noodles. Separately, mushrooms, onions, and carrots are sautéed until tender, then cabbage is added and wilted slightly. This vegetable mixture is seasoned and mixed with the meat and noodles for a fully cooked filling that is adjusted for taste with soy sauce and sesame oil.
Egg roll wrappers are thawed ahead of time to make handling easier. Each wrapper is filled with a portion of the filling, then rolled and sealed using beaten egg as glue. The rolls are fried in hot peanut or canola oil until golden and crispy, yielding a crunchy exterior with a savory interior. The oil content is estimated per roll for nutritional reference.
These egg rolls make a substantial appetizer or snack and can be served with dipping sauces. Proper thawing of wrappers and thorough draining of noodles helps prevent sogginess during frying.
Use wrappers from trusted frozen brands and thaw at room temperature before use to ensure pliability.
Ingredients
- 40 egg roll wrapper 8"x8"), thawed, frozen; or spring roll wrappers
- 3 oz rice vermicelli noodles Chinese angel hair rice sticks
- 1 lb ground pork
- 8 oz mushrooms brown or white
- 1 onion finely chopped, medium
- 2 carrot grated or cut into matchsticks, medium
- 4 cups green cabbage thinly sliced
- 2 tsp salt or to taste, (divided)
- 1/2 tsp black pepper or to taste
- 1 1/2 Tbsp soy sauce
- 1 tsp sesame oil
- peanut oil 2-3 inches of oil, or canola oil; for frying
- 1 egg (beaten) for sealing eggrolls
Instructions
- Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.
- Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
- In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
- Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.
- Peel back 1 egg roll wrapper and place it in a diamond shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out.
- Heat oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favorite sauce.
Notes
- Thaw frozen egg roll wrappers at room temperature for at least 45 minutes before use to make rolling easier.
- Select wrappers from reliable brands for best texture and handling.
- Reserve about 1 teaspoon oil per egg roll in nutritional calculations due to frying absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40egg rolls
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbs | 10g | |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 242mg | 10% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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