How to make Egg Rolls

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are typically cheaper.

Thaw the frozen egg roll wrappers at room temperature while preparing the other ingredients.

Boil water for the noodles, then turn off the heat and submerge the noodles in the pot.

Stir the noodles until they soften, then remove and rinse under cold water.

Cut the green onions into thirds, then dice them into smaller pieces.

Chop the cilantro into smaller pieces and set aside.

Peel the skin off the carrots and shred them until you have about 1 cup, then set aside.

Cut and peel about a fourth of the taro root, then shred until you have about 1 cup, and set aside.

Cut the drained noodles into smaller strands and let them drain completely.

In a large mixing bowl, add the ground pork and break it apart with a spoon.

Add the bean thread noodles and mix with hands.

Add the shredded carrots and shredded taro root to the mixture.

Add 2 tablespoons of fish sauce, 1 tablespoon of chicken bouillon powder, 1 tablespoon of sugar, 1 tablespoon of seasoning soy sauce, 1 teaspoon of black pepper, and 2 tablespoons of oyster sauce.

Crack 2 of the 3 eggs into the bowl and mix everything until well incorporated.

Taste a small sample to adjust seasoning if necessary, then add the chopped green onions and cilantro and mix again.

Remove the plastic packaging from the egg roll wrappers and peel each wrapper individually onto a plate.

Cover the wrappers with a cloth towel to prevent drying out.

Whisk the third egg and set aside for sealing the egg rolls.

On a flat surface, position a wrapper with a corner facing you, spoon about a spoonful of filling 2 inches above the bottom corner.

Roll the bottom corner over the filling and tuck it in, then fold the two corners in and roll to the top, sealing with the egg mixture.

Repeat the rolling process until all wrappers or filling are used up.

In a deep frying pan or wok, heat enough oil to deep fry the egg rolls to 300-325 degrees Fahrenheit.

Carefully drop in 5-6 egg rolls at a time, frying in batches for 7-8 minutes until dark golden brown, turning occasionally for even browning.

Remove the egg rolls and place them standing up in a colander lined with paper towels to catch excess oil.

Do not cover the egg rolls to keep them crispy; if storing, place in a closed container in the refrigerator.

Plate the egg rolls and serve immediately with peanut dipping sauce and sweet chili sauce, garnished with curled green onions and flower petal carrots.

Cooking Techniques

Equipment Needed

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Dietary

Allergens