Description
Crispy golden egg rolls embrace authentic Chinese flavors with a perfect crunch and delicate blend of savory pork, fresh vegetables, and secret spice mix. Delightful appetizers invite you to savor each bite of this classic street food favorite.
Ingredients
Scale
Protein:
- 1 pound ground pork
Vegetables:
- 4 cups green cabbage, thinly sliced
- 2 medium carrots, grated
- 1 medium onion, finely chopped
- 8 ounces (226 grams) brown or white mushrooms, thinly sliced
Noodles and Seasonings:
- 1 package vermicelli rice noodles
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 40–45 egg roll wrappers
- 1 egg, beaten
- Oil for frying (about 2 inches (5 centimeters) deep in a Dutch oven)
- Sweet chili sauce, for serving
Instructions
- Prepare the vermicelli noodles by submerging them in hot water, gently separating the strands with forks. Allow them to soften for 5-7 minutes.
- Drain the noodles and rinse with cold water to halt the cooking process. Chop them into bite-sized one-inch pieces and transfer to a clean mixing bowl.
- Using a sharp serrated knife, slice the cabbage into delicate, thin strips.
- Carefully slice mushrooms and blot dry using paper towels to remove excess moisture.
- Employ a matchstick slicer to create fine carrot shreds from peeled carrots.
- Mince the onion into tiny pieces and set aside with the other prepared vegetables.
- In a large skillet, warm olive oil over medium heat. Introduce ground pork, breaking it into crumbly pieces while seasoning with salt. Once fully cooked, transfer to the bowl containing noodles.
- Utilize the same skillet to sauté onions, carrots, and mushrooms until they become tender and slightly translucent, approximately 5-6 minutes.
- Add cabbage to the skillet and cook until it wilts and softens completely.
- Combine the cooked vegetables with pork and noodles. Season the mixture with soy sauce, sesame oil, salt, and pepper, ensuring thorough incorporation.
- Thaw egg roll wrappers for 45 minutes, covering them with a damp paper towel to maintain moisture.
- Position a wrapper diagonally on a clean surface. Spoon filling onto the bottom third, fold the corner over, and roll tightly. Seal edges with beaten egg, repeating the process for all wrappers.
- Heat oil in a Dutch oven to a precise temperature between 340-350°F.
- Carefully lower egg rolls into the hot oil, frying in small batches to prevent overcrowding. Cook until they achieve a rich golden-brown color, approximately 5 minutes.
- Remove fried egg rolls and place on a wire rack, allowing them to cool and crisp for at least 15 minutes before serving.
Notes
- Choose high-quality ground pork with moderate fat content for juicier, more flavorful egg rolls.
- Pat ingredients completely dry before cooking to prevent soggy filling and ensure crispy texture.
- Keep egg roll wrappers covered with a damp towel to prevent cracking during assembly.
- Use a digital thermometer for precise oil temperature to achieve perfect golden-brown color without burning.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 20
- Calories: 260
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg