Egg Roll Recipe - How to make CRISPY take-out style egg rolls

Name: Egg Roll Recipe - How to make CRISPY take-out style egg rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese, Asian, Vietnamese
Ingredients: 1 lb ground pork (80% lean / 20% fat); 1 lb shrimp (peeled and deveined, minced); 1 cup bean thread noodle ((this was 2 oz dry) - rehydrated, drained, and cut to ~1/2" pieces with scissors); 1 cup wood ear mushroom (minced); 1 cup carrot (shredded); 1 egg; 1/2 tbsp kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tbsp sugar; 1/2 tsp white pepper; 1/2 tsp MSG (or chicken powder); 2 tbsp light soy sauce (low sodium); 1 tbsp fish sauce; 1 tbsp water; 40 egg roll wrappers (I recommend the brand "Spring Home" or "Wei Chuan"); 2 quarts Neutral oil for frying (Avocado, Canola, Vegetable, or Peanut oil all work well)

5 steps

Prep:30minCook:15min

These homemade egg rolls are super crispy with their pork and shrimp filling - so much better than takeout! This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.

Updated at: Thu, 21 Nov 2024 09:53:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories157.8 kcal (8%)

Total Fat7.9 g (11%)

Carbs14.8 g (6%)

Sugars0.5 g (1%)

Protein6.7 g (13%)

Sodium291.6 mg (15%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

1 lbground pork

80% lean 20% fat

1 lbshrimp

peeled and deveined, minced

1 cupbean thread noodle

rehydrated, drained, and cut to ~1/2" pieces with scissors

1 cupwood ear mushroom

minced

1 cupcarrot

shredded

1egg

½ Tbspkosher salt

1 tspgarlic powder

1 tsponion powder

½ Tbspsugar

½ tspwhite pepper

½ tspMSG

or chicken powder

2 Tbsplight soy sauce

low sodium

1 Tbspfish sauce

1 Tbspwater

40egg roll wrappers

I recommend the brand or "Wei Chuan")

2 quartsNeutral oil

for frying, Avocado, Canola, Vegetable, or Peanut oil all work well

Instructions

Step 1

In a large heatproof bowl, rehydrate bean thread noodle/vermicelli with boiling hot water until soft and pliable. Rinse and drain well, then cut into 1/2" pieces with scissors.

Step 2

In a large mixing bowl, combine ground pork, minced shrimp, bean thread noodle, wood ear mushroom, shredded carrot, egg, salt, garlic powder, sugar, white pepper, msg, light soy sauce, and fish sauce. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.

Step 3

Peel one egg roll wrapper at a time from the sheet. Add 1.5 tbsp of filling onto the bottom corner of the wrapper and shape into a log about 4 inch long. 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 wash and roll to seal. Repeat with remaining egg rolls until all are wrapped.

Step 4

Heat neutral oil to 350F in a wok or heavy bottom pan like a dutch oven. Fry the egg rolls in batches for 6-8 minutes until golden brown, making sure the oil does not drop below 325F.

Step 5

Serve hot with sweet chili sauce and enjoy!

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