Egg Rolls

I found the recipe here
This recipe will make 50-100 small egg rolls or the rolls I made were pretty big so it only made about 35.

1-2 packages spring roll skins
2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total)

2-3 pounds meat (I used 2 rolls sausage, cooked)
1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage)

4 whole eggs

3 egg whites (save the egg yolks for sealing the egg rolls)

1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots)

1/2 onion, finely chopped

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes) If it soaks too long the noodles will be mushy. Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).

Mix all the above ingredients (cooked noodles, cooked meat, cooked cabbage, whole eggs, egg whites, carrots and onion) in a large bowl. Hand mixing works best. Then add:

1/2 tablespoons salt

¼ cup oyster sauce

4-5 tablespoons black soy sauce (I have trouble finding this so I just use normal soy sauce)

1 tablespoon black pepper

Mix together.
Pull apart spring roll pastry wraps. These were the ones that I found at Macey's in the Asian food isle toward the floor.

The spring roll skins work best when soaked (for 5 seconds) in water. I used a plate with water in it and rubbed the water around the edges. It is most important that the edges are wet so they don’t crack when you roll them up.
Fill each wrap with 3-4 TB of egg mixture (for medium sized rolls).

Heat canola or vegetable oil (I always use canola oil) 1/3 full in pot. I would suggest using a Fry Daddy. Heat the oil to about 375 degrees. Fry egg rolls until golden brown and cooked through. Constantly turn the egg rolls so they don’t overcook on one side. Drain on crumpled paper towels and enjoy.

I did try to bake some so they weren’t so greasy. I found it worked best when I brushed each with oil and bake at 415 degrees for 35-45 minutes. Flip over halfway through the cooking time. Make sure the rolls aren’t touching or they will stick together.

These were a really big hit with my family and friends. They did require quite a bit of time, but I had my husbands' help that made the work fun and the time go by quicker.

1 comment:

  1. Yummm! We love egg rolls at our house and I love to hide a lot of veggies in them... Can't wait to try this recipe.