As I said yesterday I was going to do a post about egg rolls. My mom was suppose to help me make these but all she did was prep the ingredients for me and walked away! I was so sad. I had to make all 50 egg rolls by myself 😦 It was a good learning process. I did my best to make them look like the kind that people get at dimsum or yum cha. They were amazing but I was extremely annoyed by the time it took to make them. This is my mom’s recipe.
Here’s the recipe..
Mama’s Egg Rolls
2 packages of spring roll wrap (I used the 6x6in. kind. Be aware that spring roll and egg roll are considered the same thing. These wraps are a white tint color and are found in the frozen section of asian supermarkets. Don’t buy the yellow kind that’s found in the refrigerated section. They will leave you with ugly egg rolls)
1 1/2-2 lb ground pork
2 carrots grated
2 cilantro stalks minced
2 stalks of green onion chopped
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chicken soup based mix
1 teaspoon oyster sauce
1 teaspoon cornstarch
1/2 bag vermicelli noodles soaked in water
1 tablespoon light soy sauce
oil for frying
1. In a large bowl combined ground pork with dark soy sauce, oyster sauce, salt, sugar, cornstarch, pepper, and chicken soup based mix. Mix thoroughly.
2. Heat a large pan and brown pork. Once all pork is almost brown, add in cilantro, carrots, and green onions.
3. Cook until the vegetables are coated and soft. This will take a minute or two.
4. Pour meat mixture onto a cookie sheet (Thanks for the tip Jaden!) and drain excess juices. Let cool for about 30 minutes or more.
5. In the same large pan, cook vermicelli noodles with light soy sauce. This should take about 4-5 minutes. You don’t want to overcook them or the noodles with be mushy.
6. After the noodles are cooked, mix them with the meat mixture and continue to let cool.
7. In a small bowl beat an egg. This will be used as a base to keep your egg rolls sealed.
8. Once the mixture is ready, open your bag of spring roll wrappers. After it has been opened, use a damp cloth to cover it as you work. You don’t want them to dry out.
9. Put the wrapper in the shape of a diamond facing you and put about a tablespoon of filling near the bottom.
10. Roll it up tightly and over once. After it’s been rolled over once, fold in the sides neatly and continue rolling. (Pay close attention to this step. Egg rolls that are not rolled tightly will be disgusting because it will either fall apart when you fry it or it will be a greasy mess after you fry it)
11. Using a pastry brush, brush some egg on the tip of the diamond and continue to roll until egg roll is neatly wrapped. Continue to do this until all wrappers and meat is used.
12. In a large pan fry some oil for about a minute. Drop in some egg rolls and fry on each side until it turns a golden brown color if fresh and for about 4-6 minutes if frozen. Drain on paper towels to get rid of the excess oil.
Enjoy them! I love my mom’s recipes. They’re delicious 🙂 I posted this recipe because of my bruhder. He would love these but he’s still in norcal filming for Top Shot. He’s probably drooling at the mention of these. He’s a marine and today’s 9/11 so enjoy them. Thank the troops. Remember the people who lost their lives. Do something generous for someone you love. Thanks for reading