Egg Rolls
Also better known as Chinese spring rolls, Chinese egg roll, Lumpia, Chả Giò, etc. Whatever you shall call it is truly one of the most delicious appetizer, snack, or sides to make anytime of the year. Crispy & Savory.
Ingredients
Pork Filling
- 2 bundles dried bean thread noodles (73g)
- 1.5 lbs ground pork (770g)
- 2 cups shredded cabbage (300g)
- 1 cup shredded carrots (130g)
- 1 cup chopped green onions (65g)
- 1 tsp salt (6g)
- 1 tsp sugar (6g)
- 1 1/2 Tbsp fish sauce (30g)
- 1 Tbsp oyster sauce (20g)
- 1 Tbsp ground black pepper (6g)
- 1 Tbsp garlic powder (10g)
- 2 tsp chicken bouillon powder (7g) [Totole brand]
- 1 (30 count pk) egg roll wrapper
- Vegetable oil to fry
- Sweet chili dipping sauce
Flour glue
- 2 Tbsp all purpose flour
- 2 Tbsp room temp tap water
Instructions
Soak the bean thread noodles
- In a bowl, add in 2 dried bundles of the bean thread noodles (73 grams). Submerge it in hot tap water for about 15-30 minutes until it plumps up and is flexible to use. Drain the water, and then cut it with scissors into smaller length so it's easier to mix with the pork.
The filling, wrapper, & flour glue
- In a bowl, add in the ground pork, seasonings, bean thread noodles, all the vegetables and mix well. Set aside.
- Peel the wrappers (if needed) one by one and have it ready next to the filling to be use. Cover the sheets with plastic or a towel so they don't dry out. NOTE: Let it thaw at room temp for 20-30 minutes before using. Do not thaw overnight in the fridge.
- In a bowl, add in 2 tbsp of flour and water. Mix together and set aside.
Set & ROLL
- Place wrapper diagonally on flat surface and put about 2 tbsp or spoons of the filling inside. Roll from the bottom point, then the outside ends to the top end (just like a burrito). Tuck and roll as you go up so you can get a nice tight egg roll. Seal with a dab of the flour/water mixture on the end point of the wrapper. Repeat until you use up all items. You may have some wrapper left over if you put too much filling in the earlier process.
Fry
- Heat oil to about 350 F'. Fry batch by batch (10-12 per batch) for about 5-8 minutes. Do not submerge the frying oil with a lot of egg roll or else you will get soggy egg rolls. Depending on the deep frying pan you use, add enough to allow space for the egg roll to fry up nicely. After 5-8 minutes or until golden crispy, take it out of the oil and set it on a rack or strainer. Continues until all the egg rolls are fried up. Slightly cool it before enjoying it. Serve with sweet chili dipping sauce or sauce of choice! You can also put it in a vermicelli bowl! 🙂
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