Homemade Egg Rolls – Discover the irresistible charm of our Crispy Homemade Egg Rolls! These delectable appetizers are filled with a tantalizing mixture of ground pork, fresh vegetables, and delicate rice noodles. With a satisfying crunch and a burst of flavors, these golden delights are a must-try for any food lover. Join us on a culinary journey as we share the secrets of making the perfect egg rolls that will leave your taste buds begging for more.
In our little family, these egg rolls have become the epitome of comfort and joy. Every bite carries with it a story of togetherness and love. I still remember the first time I made these egg rolls for my husband. The aroma filled our kitchen, luring him into the room with anticipation. As he took the first bite, his eyes widened with delight, and a smile formed on his face. From that moment on, these egg rolls became a staple in our household, bringing us closer with each bite. Now, whenever we prepare them, the excitement in the air is palpable, and we find ourselves reminiscing about those cherished memories.
Why This Recipe Shines – The Crispy Delight of Egg Rolls!
- Crispy and Golden: These egg rolls boast a shatteringly crisp exterior that gives way to a delectable medley of flavors. One bite, and you’ll experience the perfect balance of textures.
- Bursting with Flavor: The combination of succulent ground pork, earthy mushrooms, sweet onions, and vibrant cabbage creates a symphony of taste that dances on your palate.
- Noodles of Delight: Tender vermicelli rice noodles add a delightful chewiness to each bite, elevating the overall experience of these egg rolls.
- Handcrafted Perfection: Made with love, these homemade egg rolls showcase your culinary skills while impressing your family and friends. They’ll be begging for your recipe!
Ingredients:
- 40 frozen egg roll or spring roll wrappers (8″x8″), thawed*
- 85 grams (3 oz.) vermicelli rice noodles (Chinese angel hair rice sticks)
- 450 grams (1 lb.) ground pork
- 225 grams (8 oz.) mushrooms, brown or white
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 360 grams (4 cups) green cabbage, thinly sliced
- 2 tsp salt, divided (or to taste)
- 1/2 tsp black pepper, or to taste
- 1 1/2 Tbsp. soy sauce
- 1 tsp sesame oil
- Peanut oil or Canola Oil for frying (2-3 inches of oil)
- 1 egg, beaten (for sealing egg rolls)
Directions:
Begin by placing the rice noodles in a large heatproof bowl and pouring steaming hot water over them. Separate the noodles using forks and let them rest for 5-7 minutes until tender. Rinse with cold water to cool them down, then drain well. Chop the rice noodles into approximately 1-inch pieces and transfer them to a large mixing bowl.
In a deep skillet over medium-high heat, add 1 tablespoon of oil and sauté the ground pork until fully cooked. Season with 1/2 teaspoon of salt and transfer to the mixing bowl with the noodles.
Using the same skillet, add 2 tablespoons of oil, sliced mushrooms, diced onions, and shredded carrots. Sauté until softened (approximately 5-6 minutes), then add the cabbage and sauté for an additional 2 minutes until wilted. Season with 1/2 teaspoon of salt and transfer the mixture to the mixing bowl with the noodles and pork.
Season the egg roll mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 1/2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Taste the filling and adjust the seasoning according to your preference. Drain any excess liquid from the filling if necessary.
Take one egg roll wrapper and place it in a diamond shape on a clean work surface. Keep the remaining wrappers covered with a damp paper towel to prevent drying. Place 1/4 cup of the filling onto the bottom third of the wrapper.
Fold the bottom corner over the filling and tuck it underneath. Roll tightly towards the center, then fold in the sides and roll again. Lightly brush the last flap with the beaten egg to seal the egg roll. Repeat this process with the remaining wrappers and filling, ensuring the formed egg rolls are covered with plastic wrap to prevent drying.
Heat oil in a Dutch oven or fryer to 350°F (175°C). Fry 5-7 egg rolls at a time for 5-6 minutes or until they turn golden brown and crispy. The egg rolls should sizzle when submerged in the oil. Maintain the oil temperature between 340-350°F (170-175°C) while frying. Transfer the cooked egg rolls to a wire rack and allow them to cool for 15 minutes before serving. Enjoy with your favorite dipping sauce!
Notes:
- Experiment with the filling by adding your favorite vegetables or protein options, such as shrimp or tofu.
- For a healthier alternative, you can bake the egg rolls in a preheated oven at 425°F (220°C) for approximately 20 minutes, flipping them halfway through.
Indulge in the enchantment of our Crispy Homemade Egg Rolls, and let your taste buds revel in the symphony of flavors and textures. These golden delights, crafted with love and shared with family and friends, have the power to create lasting memories and bring joy to any gathering.
Whether you’re looking for an appetizer to impress guests or simply craving a comforting snack, our egg rolls will exceed your expectations. The combination of tender rice noodles, savory ground pork, and a medley of vegetables wrapped in a shatteringly crisp shell is a culinary masterpiece that never fails to delight.
With each bite, you’ll experience the delightful crunch followed by a burst of umami and hints of sweetness. The harmonious blend of ingredients and the careful seasoning elevate these egg rolls to a new level of perfection.
While savoring these delectable treats, you may find yourself transported to our cozy kitchen, where the air is filled with laughter and the aroma of frying egg rolls. It’s a reminder of the special moments shared with loved ones, creating connections that nourish both the body and the soul.
So, gather your loved ones, put on some music, and embark on a culinary journey with our Crispy Homemade Egg Rolls. Let them be the centerpiece of your gatherings, the catalyst for joyful conversations, and the symbol of love and togetherness. From our kitchen to yours, may these egg rolls bring you happiness, contentment, and a taste of pure bliss.
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Absolutely! You can prepare the egg rolls in advance and freeze them. When you’re ready to enjoy them, simply fry or bake them until they are golden brown and crispy.
Can I use different wrappers for this recipe?
While the recipe calls for egg roll or spring roll wrappers, you can use wonton wrappers as a substitute. Just keep in mind that the texture and size of the egg rolls may vary slightly.
What dipping sauces pair well with these egg rolls?
These crispy egg rolls are delightful when served with sweet and sour sauce, plum sauce, or even a spicy chili sauce. Feel free to experiment and find your favorite combination!
Homemade Egg Rolls
Ingredients
- 40 frozen egg roll or spring roll wrappers 8"x8", thawed*
- 85 grams 3 oz. vermicelli rice noodles (Chinese angel hair rice sticks)
- 450 grams 1 lb. ground pork
- 225 grams 8 oz. mushrooms, brown or white
- 1 medium onion finely chopped
- 2 medium carrots grated or cut into matchsticks
- 360 grams 4 cups green cabbage, thinly sliced
- 2 tsp salt divided (or to taste)
- 1/2 tsp black pepper or to taste
- 1 1/2 Tbsp. soy sauce
- 1 tsp sesame oil
- Peanut oil or Canola Oil for frying 2-3 inches of oil
- 1 egg beaten (for sealing egg rolls)
Instructions
- Begin by placing the rice noodles in a large heatproof bowl and pouring steaming hot water over them. Separate the noodles using forks and let them rest for 5-7 minutes until tender. Rinse with cold water to cool them down, then drain well. Chop the rice noodles into approximately 1-inch pieces and transfer them to a large mixing bowl.
- In a deep skillet over medium-high heat, add 1 tablespoon of oil and sauté the ground pork until fully cooked. Season with 1/2 teaspoon of salt and transfer to the mixing bowl with the noodles.
- Using the same skillet, add 2 tablespoons of oil, sliced mushrooms, diced onions, and shredded carrots. Sauté until softened (approximately 5-6 minutes), then add the cabbage and sauté for an additional 2 minutes until wilted. Season with 1/2 teaspoon of salt and transfer the mixture to the mixing bowl with the noodles and pork.
- Season the egg roll mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 1/2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Taste the filling and adjust the seasoning according to your preference. Drain any excess liquid from the filling if necessary.
- Take one egg roll wrapper and place it in a diamond shape on a clean work surface. Keep the remaining wrappers covered with a damp paper towel to prevent drying. Place 1/4 cup of the filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling and tuck it underneath. Roll tightly towards the center, then fold in the sides and roll again. Lightly brush the last flap with the beaten egg to seal the egg roll. Repeat this process with the remaining wrappers and filling, ensuring the formed egg rolls are covered with plastic wrap to prevent drying.
- Heat oil in a Dutch oven or fryer to 350°F (175°C). Fry 5-7 egg rolls at a time for 5-6 minutes or until they turn golden brown and crispy. The egg rolls should sizzle when submerged in the oil. Maintain the oil temperature between 340-350°F (170-175°C) while frying. Transfer the cooked egg rolls to a wire rack and allow them to cool for 15 minutes before serving. Enjoy with your favorite dipping sauce!
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