Ever have one of those meals that brings back wonderful memories of your childhood? Enter the egg roll, my mom makes the most wonderful egg rolls. It’s my go-to comfort food when I’m missing her home cooking. This is also a family favorite with the entire family, however, I don’t deep fry much of anything so this is a definite treat for us.
It means a trip to the Asian supermarket which is one we don’t make often because it’s so hard to find parking downtown. I like making these on the weekend since they do take a bit to prep and cook. But it’s so worth it.
You can see pictured below are the dried black fungus that I used for this recipe. Alongside the bean thread vermicelli noodles are my favorite egg roll wrappers that you can find in the freezer section of your Asian supermarket. This is the medium sized wrappers as there are larger and smaller ones available. For my family, the smaller ones were too small and the larger ones take too long to cook, we really like this one.
You’ll notice that the bean thread noodles are different from the vermicelli noodles that it is served with. The bean thread noodles when cooked become clear and they look like glass. The noodles that they are served with is thicker, it’s confusing because sometimes the packaging just states vermicelli and they’re both vermicelli noodles. You can find the bean thread noodles sometimes bundle together inside the packaging if that helps you look for them.
I don’t buy my noodles on Amazon so I didn’t have a picture to show you but will update once I do.
Amazing Egg Roll Recipe
- 454 g Ground pork
- 1 bundle Bean thread vermicelli noodles soaked in warm water for 30 minutes, drained and coarsely chopped
- 1/2 cup Dried mushrooms soaked in warm water for 30 minutes, drained, rinsed and chopped
- 2 cups Carrots, shredded
- 2 cups Onions, shredded
- 1 Egg
- Salt and pepper to taste
- 1 package Egg roll wrappers thawed
- 1/4 cup Milk
- Canola or vegetable oil for frying
- 1 package Vermicelli cooked according to package instructions
- 1 Cucumber, sliced
- 1 head Lettuce, sliced
- Peanuts- roasted and crushed
- 2 cup Water
- 1/2 cup Sugar
- 1/2 cup Fish sauce
- 2 cloves Garlic, finely chopped
- 1 Chile Pepper finely chopped
- 1 Lime, juiced
Mix all of the ingredients except for milk, wrapper and oil together well with a spoon or use a plastic glove to work in the ingredients by hand
Set out wrapper on cutting board or counter in a diamond shape so the corner is at the bottom and place egg roll filling into the center
Roll up the egg roll from the bottom corner as tightly as you can until you get to the center and tuck it in underneath the filling
Fold the left and right flaps over
Continue rolling the egg roll up and use the milk to seal it close at the tip
Lay the egg roll down seam side down to hold it in place on a plate and continue rolling the rest
Fry the egg rolls in oil on medium for 4 minutes and drain on paper towel
Serve with vermicelli, cucumber, lettuce and fish sauce
Bring the water and sugar to a boil and take off of the heat when done
Add the fish sauce, garlic, pepper and lime and let cool
Keep refrigerated until serving
Chopping up all of the ingredients may be the most time-consuming process since I do it all by hand, I imagine if you have a processor it would take much less time to prep.
Once your filling is ready, the can roll up the egg rolls. At this point, I set up my saucepan and heat up the oil. You can fry the egg rolls as you roll them up to save time. You will get faster with practice.
Add a good amount of filling and roll up the wrapper from the bottom and tuck it underneath the filling. You want to make sure it is as tight as possible so no filling is lost during the cooking process and it doesn’t unravel.
Fold in the sides then continue to roll it up. Place a drop of milk at the tip to help seal it close, you can also use egg white but it’s much easier with milk and it does the same thing.
I use a small saucepan to fry my egg rolls and let it drain on paper towel to remove the excess oil.
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