Breakfast & Brunchnatashaskitchen5.0
Egg Roll Recipe - How to Make Egg Rolls
These homemade egg rolls are super crispy and way better than takeout. This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.
π₯ 40 Servingsβ±οΈ Prep & Cook: 1h 15mβ³ Prep: 30 minπ₯ Cook: 45 minπ€ Natasha Kravchukπ natashaskitchen
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βmixing bowl
- βcutting board
- βskillet
- βdutch oven
- βoven
π Preparation Steps
1
Cook Noodles
2
Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest β±οΈ 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.
3
Sautee Pork
ground pork1 lb
4
Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
ground pork1 lbsalt (or to taste, (divided))2 tsp
5
Saute Vegetables
6
In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (β±οΈ 5-6 minutes) then add 4 cups cabbage and sautee just until wilted (β±οΈ 2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
mushrooms (brown or white)8 ozmedium onion (finely chopped)1medium carrots (grated or cut into matchsticks)2salt (or to taste, (divided))2 tsp
7
Season Egg Roll Filling
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
8
Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1salt (or to taste, (divided))2 tsptsp black pepper (or to taste)1/2Tbsp soy sauce1 1/2sesame oil1 tsp
9
Portion Filling
10
Peel back 1 egg roll wrapper and place it in a diamond shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
11
Wrap Egg Roll
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
12
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 and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they donβt dry out.
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
13
Fry Egg Rolls
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
14
Heat oil in a dutch oven or fryer to 350ΛF. Fry 5-7 egg rolls at a time for β±οΈ 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350ΛF while frying. Transfer to a wire rack and cool β±οΈ 15 minutes before serving with your favorite sauce.
frozen egg roll or spring roll wrappers ((8"x8"), thawed*)40egg ((beaten) for sealing eggrolls)1
Nutrition Facts
calories
130 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
242 mg
protein Content
4 g
cholesterol Content
9 mg
carbohydrate Content
10 g
saturated Fat Content
2 g
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