Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Servings: 40 egg rolls
These egg rolls are my mom’s favorite. Super crispy with a delicious filling. These egg rolls are a great option for meal planning as they are freezer-friendly and reheat well. Throw together a big batch and serve with your favorite dipping.
Ingredients
3 ounces vermicelli rice noodles, (Chinese angel hair rice sticks)
40 frozen egg roll or spring roll wrappers, (8 x 8-inch), thawed
1 medium onion, finely chopped
1 pound ground pork
4 c. green cabbage, thinly sliced
8 ounces mushrooms, brown or white
2 medium carrots, grated or cut into matchsticks
2 teaspoons salt, or to taste, (divided)
1 1/2 tablespoon soy sauce
1 teaspoon sesame oil
1 egg, (beaten) for sealing the egg rolls
Peanut oil or Canola Oil for frying, (2-3” of oil)
1/2 teaspoon black pepper, or to taste
How to make Egg Rolls
Step 1: In a large heatproof bowl, place the noodles. Over the noodles, pour the steaming hot water. Pull the noodles apart using forks and allow them to rest for about 5 to 7 minutes until tender. To cool, rinse the noodles with cold water, then drain well. To about 1-inch pieces, chop the rice noodles and place them into a large mixing bowl.
Step 2: Heat 1 tbsp oil in a deep skillet over medium-high heat. Once hot, add the ground pork to the skillet. Season with half tsp salt and saute until completely cooked. Into the mixing bowl with the noodles, transfer the cooked ground beef.
Step 3: Add 2 tbsp oil to the same skillet along with the sliced mushrooms, diced onions, and shredded carrots. Cook for about 5 to 6 minutes, stirring often until softened. Then, add 4 c cabbage and continue to cook for additional 2 minutes until just wilted. To taste, season with half tsp salt and transfer the mixture to the bowl with the noodles.
Step 4: Now, sprinkle the egg roll mixture with 1 tsp salt, half tsp black pepper, 1 1/2 tbsp soy sauce, and 1 tsp sesame oil. If needed, drain any excess liquid.
Step 5: After peeling back 1 egg roll wrapper, lay it in a triangle shape on a clean working surface. To keep the rest of the egg roll wrapper from drying out, keep them covered with a damp paper towel. Onto the bottom of the wrapper, add 1/4 c. of the filling. Over the filling, fold the bottom corner of the wrapper and tuck it underneath. Tightly roll towards the middle, then fold in the sides. Roll it again and lightly brush the last flap with the beaten egg. Then, roll to seal. Do the same for the rest of the egg rolls. Cover the shaped egg rolls with plastic wrap to keep them from drying out.
Step 6: In a Dutch oven or fryer, heat the oil to 350 degrees F. Fry the egg rolls 5 to 7 pieces at a time for about 5 to 6 minutes or until crispy and golden brown. While frying, make sure to keep the oil temperature between 340 to 350 degrees F. To a wire rack, transfer the fried egg rolls and allow them to cool for about 15 minutes. Then, serve the egg rolls with your preferred sauce. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 130, Calories from Fat 72, Fat 8g12%, Saturated Fat 2g13%, Cholesterol 9mg3%, Sodium 242mg11%, Potassium 88mg3%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 1g1%, Protein 4g8%, Vitamin A 518IU10%, Vitamin C 3mg4%, Calcium 13mg1%, Iron 1mg6%
Ingredients
- 3 ounces vermicelli rice noodles, (Chinese angel hair rice sticks)
- 40 frozen egg roll or spring roll wrappers, (8 x 8-inch), thawed
- 1 medium onion, finely chopped
- 1 pound ground pork
- 4 c. green cabbage, thinly sliced
- 8 ounces mushrooms, brown or white
- 2 medium carrots, grated or cut into matchsticks
- 2 teaspoons salt, or to taste, (divided)
- 1 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg, (beaten) for sealing the egg rolls
- Peanut oil or Canola Oil for frying, (2-3” of oil)
- 1/2 teaspoon black pepper, or to taste
Instructions
Step 1: In a large heatproof bowl, place the noodles. Over the noodles, pour the steaming hot water. Pull the noodles apart using forks and allow them to rest for about 5 to 7 minutes until tender. To cool, rinse the noodles with cold water, then drain well. To about 1-inch pieces, chop the rice noodles and place them into a large mixing bowl.
Step 2: Heat 1 tbsp oil in a deep skillet over medium-high heat. Once hot, add the ground pork to the skillet. Season with half tsp salt and saute until completely cooked. Into the mixing bowl with the noodles, transfer the cooked ground beef.
Step 3: Add 2 tbsp oil to the same skillet along with the sliced mushrooms, diced onions, and shredded carrots. Cook for about 5 to 6 minutes, stirring often until softened. Then, add 4 c cabbage and continue to cook for additional 2 minutes until just wilted. To taste, season with half tsp salt and transfer the mixture to the bowl with the noodles.
Step 4: Now, sprinkle the egg roll mixture with 1 tsp salt, half tsp black pepper, 1 1/2 tbsp soy sauce, and 1 tsp sesame oil. If needed, drain any excess liquid.
Step 5: After peeling back 1 egg roll wrapper, lay it in a triangle shape on a clean working surface. To keep the rest of the egg roll wrapper from drying out, keep them covered with a damp paper towel. Onto the bottom of the wrapper, add 1/4 c. of the filling. Over the filling, fold the bottom corner of the wrapper and tuck it underneath. Tightly roll towards the middle, then fold in the sides. Roll it again and lightly brush the last flap with the beaten egg. Then, roll to seal. Do the same for the rest of the egg rolls. Cover the shaped egg rolls with plastic wrap to keep them from drying out.
Step 6: In a Dutch oven or fryer, heat the oil to 350 degrees F. Fry the egg rolls 5 to 7 pieces at a time for about 5 to 6 minutes or until crispy and golden brown. While frying, make sure to keep the oil temperature between 340 to 350 degrees F. To a wire rack, transfer the fried egg rolls and allow them to cool for about 15 minutes. Then, serve the egg rolls with your preferred sauce. Enjoy!
