Best Homemade Egg Rolls

I can’t think about a weekend when there wasn’t egg rolls in the kitchen. My mom always made the best egg rolls because they were super crunchy and golden. She would make a big batch and sell some at work. I usually ate more than one at every sitting because they are so addicting. I hope you check out the video to learn the tips and tricks to making the perfect egg roll.

Yield: 25

Author: Saeng Douangdara

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Homemade Egg Rolls

Egg rolls were part of my upbringing. My mom perfected them because she would also sell them at her work. The egg rolls are super crispy and golden and you won't be able to just eat one.

Prep time: 20 MinCook time: 10 MinInactive time: 20 MinTotal time: 50 Min

Ingredients

Filling

• 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 bundles bean thread noodles
• 1 cups dried black fungus
• 2 small eggs
• 3 tbsp ABC sauce
• 1 tbsp fish sauce
• 3 tbsp oyster sauce
• 1 tsp black pepper
• 1 tsp msg

Dipping Sauce

• Equal parts rice vinegar, sweet soy, and samba

Instructions

1. Soak bean thread noodle and fungus. Then defrost wraps for 20 mins.
2. With a mandolin, shred the cabbage
3. Cut the onion into thin slivers
4. Shred the carrots then the potato
5. In a large bowl, add cabbage, onion, carrots, potato, cut up mung bean noodle, and fungus.
6. Add the seasoning ingredients: eggs, ABC sauce, fish sauce, oyster sauce, black pepper, and msg. Then mix thoroughly.
7. Transfer the mixture in a strainer so the liquid continues to drain out of the mix. *use the liquid to marinate chicken.
8. Separate and peel the wraps and place a towel on top so they don’t dry up.
9. Place one wrap with a corner pointing towards you, add 2 tbsp of the filling, start rolling away from you until you reach the middle 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.
10. Fry at 350 for 5 mins
11. Dip Eggroll in room temp oil then air fry 400F for 12 mins
12. Freeze uncooked Eggrolls

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