Name: Lao Egg Roll
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Ingredients: 4 cups shredded cabbage (10oz, half small cabbage, 300g); 1/2 large Onion 1 cup; 2 cups shredded Carrot (6oz, 3 medium carrots, 178g); 2 cups Potato 2 (6.5oz, 1 large potato, 183g); 1 bundle bean thread noodles; 1 cup dried black fungus; 2 small eggs; 5 tbsp ABC sauce; 2 tbsp fish sauce; 1 tsp black pepper; 1 tsp msg; 25 egg roll wrapper; 2 egg whites for sealing rolls; Equal parts rice vinegar, sweet soy, and samba

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Egg rolls have become a staple for any Lao household. Each kitchen has their own style to make delicious, crispy egg rolls. I decided to make Lao mom egg rolls! I will show you the tips and tricks on making the perfectly crispy and flavorful egg roll. Thank you to ABC sauce for sponsoring this video!

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Lao Egg Roll

Egg rolls have become a staple for any Lao household. Each kitchen has their own style to make delicious, crispy egg rolls. I decided to make Lao mom egg rolls!

Prep Time50 mins

Cook Time10 mins

Total Time1 hr

Course: Appetizer

Cuisine: asian food, chinese food, lao food

Keyword: Asian food, egg rolls, lao food

Servings: 25 egg rolls

Ingredients

4 cups shredded cabbage 10oz, half small cabbage, 300g
1/2 large Onion 1 cup
2 cups shredded Carrot 6oz, 3 medium carrots, 178g
2 cups Potato 2 6.5oz, 1 large potato, 183g
1 bundle bean thread noodles
1 cup dried black fungus
2 small eggs
5 tbsp ABC sauce
2 tbsp fish sauce
1 tsp black pepper
1 tsp msg
25 egg roll wrapper
2 egg whites for sealing rolls

Dipping Sauce

Equal parts rice vinegar, sweet soy, and samba

Instructions

Soak bean thread noodle and fungus. Then defrost wraps for 20 mins.
With a mandolin, shred the cabbage
Cut the onion into thin slivers
Shred the carrots and the potato
In a large bowl, add cabbage, onion, carrots, potato, cut up mung bean noodle, and fungus.
Add the seasoning ingredients: eggs, ABC sauce, fish sauce, black pepper, and msg. Then mix thoroughly.
Transfer the mixture in a strainer so the liquid continues to drain out of the mix.
Separate and peel the wraps and place a towel on top so they don’t dry up.
Place once wrap with a corner pointing towards you, add 2 tbsp of the filling, start rolling away from you until you reach the noodle then fold both sides to the middle. Continue rolling the mixture away from you and dip the end of the wrap in egg white and roll to seal.
Fry at 350 for 5 mins

Alternative Way to Cook

Dip Eggroll in room temp oil then air fry 400F for 12 mins
Freeze uncooked egg rolls

Saeng

Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!