Egg rolls are like little pockets of joy—crispy on the outside, bursting with flavor on the inside. This recipe for pork and mushroom egg rolls is a delightful twist on the traditional, and with just a few simple steps, you’ll have a snack that’s as satisfying as a cozy sweater on a chilly day. I stumbled upon this gem during a rainy afternoon, and it instantly became a household favorite, the perfect blend of savory and crunchy.
Steps
- Begin by placing the vermicelli rice noodles in a large heatproof bowl and pour steaming hot water over them. Use forks to separate the noodles and let them sit for 5-7 minutes until tender. Rinse with cold water to cool, then drain thoroughly and chop into 1-inch pieces before transferring to a large mixing bowl.
- Heat a deep skillet over medium-high heat and add 1 tablespoon of oil. Sauté the ground pork until fully cooked, seasoning with 1/2 teaspoon of salt, then add it to the mixing bowl with the noodles.
- In the same skillet, add 2 tablespoons of oil and sauté the sliced mushrooms, diced onions, and shredded carrots for 5-6 minutes until softened. Add the cabbage and sauté for another 2 minutes until wilted, then transfer to the mixing bowl with the noodles.
- Season the 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 if needed, then drain any excess liquid.
- Lay an egg roll wrapper in a diamond shape on a clean surface, keeping the others covered with a damp towel. Place 1/4 cup of filling on the bottom third of the wrapper.
- Fold the bottom corner over the filling, tuck it underneath, and roll tightly toward the center. Fold in the sides, roll again, and brush the last flap with beaten egg to seal. Repeat with remaining wrappers and keep formed rolls covered with plastic wrap.
- Heat oil in a Dutch oven or fryer to 350°F. Fry 5-7 egg rolls at a time for 5-6 minutes until golden brown and crispy, maintaining the oil temperature between 340-350°F. Transfer cooked rolls to a wire rack to cool for 15 minutes before serving.
Ingredients
- 40 frozen egg roll or spring roll wrappers (8″x8″), thawed
- 3 oz vermicelli rice noodles (Chinese angel hair rice sticks)
- 1 lb ground pork
- 8 oz mushrooms, brown or white
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 4 cups green cabbage, thinly sliced
- 2 tsp salt, or to taste (divided)
- 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)
Nutritional Values
Calories: 5200 kcal | Carbs: 400 g | Protein: 160 g | Fat: 320 g | Saturated Fat: 80 g | Cholesterol: 360 mg | Sodium: 9680 mg | Potassium: 3520 mg | Fiber: 40 g | Sugar: 40 g | Vitamin A: 20720 IU | Vitamin C: 520 mg | Calcium: 520 mg | Iron: 40 mg
FAQ
- What type of wrappers should I use for egg rolls?
- For the best results, use frozen egg roll wrappers. These are typically thin and crisp up beautifully when fried. Brands like “Spring Home,” “Wei Chuan,” or “Little Chef” are recommended. Avoid refrigerated wrappers as they tend to be thicker and less crispy.
- Can I make egg rolls without pork?
- Yes, you can substitute pork with other proteins such as ground turkey, ground chicken (preferably dark meat), or chopped shrimp. You can also omit the meat entirely for a vegetarian option.
- What’s the best way to wrap egg rolls?
- Wrapping egg rolls is simple once you get the hang of it. Remember not to overfill them (about 1/4 cup filling is sufficient), roll tightly, and seal the edge with an egg wash to keep them intact during frying.
- How can I ensure my egg rolls are crispy?
- To achieve crispy egg rolls, keep the wrappers moist by covering them with a damp paper towel when not in use, roll them tightly, and fry them at a consistent temperature of 350?F. Also, cool them on a wire rack instead of paper towels.
- Can egg rolls be frozen for later use?
- Yes, you can freeze egg rolls either cooked or uncooked. For cooked egg rolls, cool them before placing in a freezer-safe bag. Reheat in an air fryer or oven for a crispy texture. Uncooked egg rolls can be frozen in a single layer before transferring to a bag, and can be fried directly from frozen with a slightly extended cooking time.
Tips
- Keep Wrappers Moist: To prevent the egg roll wrappers from drying out while you work, cover them with a damp paper towel, taking one sheet at a time to wrap.
- Maintain Oil Temperature: Ensure the oil stays at around 350?F during frying. If the temperature drops, the rolls will absorb more oil and become greasy; if it’s too hot, they will brown too quickly.
- Fry in Small Batches: Avoid overcrowding the fryer as it reduces the oil temperature, which can result in soggier egg rolls. Fry only 5-7 rolls at a time for optimal crispiness.
- Cool on a Wire Rack: After frying, let the egg rolls cool on a wire rack rather than paper towels. This helps maintain their crisp exterior by allowing excess oil to drain off and air circulation to prevent sogginess.
Equipment
- Dutch Oven or Deep Fryer – for frying the egg rolls.
- Wire Rack – for cooling the egg rolls to keep them crispy.
- Large Heatproof Bowl – to soak and soften the rice noodles.
- Deep Skillet – for cooking the filling.
- Tongs – to safely handle and remove egg rolls from hot oil.
- Digital Thermometer – to monitor the oil temperature and maintain it between 340-350?F.
