1 lb Package egg roll skins Egg beaten Enough oil to deepfry 1 c Diced roast pork 1/2 c Cooked and diced shrimp 1/4 c Water chestnuts 1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh 2 Green onion; finely chopped 4 Fresh mushroom chopped 1/2 ts Sugar 2 tb Soy sauce 1 tb Seseme oil Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
How To make Egg Rolls's Videos
Crispy Vietnamese Egg Rolls (Spring rolls) w/ Nuoc Cham Dipping Fish Sauce | Cha Gio
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After trying to figure out the measurements from my mom's egg roll recipe (do Asian moms even measure?), I've finally come up with a delicious Vietnamese egg roll recipe that I know even the pickiest eaters will enjoy. Paired with a really easy, really fast, sweet and spicy Vietnamese dipping sauce (I know fish sauce can be scary, but trust me on this).
RECIPE: (makes 20-25 egg rolls)
EGG ROLLS 20-25 spring roll wrappers 1 pound ground pork 3-4 small/medium carrots, grated 1 onion, diced 1/4 cup dehydrated wood ear mushrooms (fungus) 2 bundles bean thread noodles (about 3 ounces, dried) 1 Tbsp chicken bouillon powder 1 tsp salt 2 tsp sugar 1 tsp black pepper 1 egg (plus an extra beaten egg for sealing the wrapper)
DIPPING SAUCE 1/2 cup hot water 2-3 Tbsp sugar 2-3 Tbsp fish sauce 1/2 - 1 lime 1 Thai chili, sliced 2-3 garlic cloves, minced
Candlepower by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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How to roll the perfect egg roll
How to Make Egg Rolls - Homemade Egg Roll Recipe
Learn how to make egg rolls right at home! These are as close as I've found to Chinese take-out egg rolls. These are quick to make and any extras can be frozen and reheated to enjoy at a later time.
What you'll need: 1 head Napa cabbage (or 8 cups of any other type of cabbage, Bok Choy, etc) 1 large carrot, grated 1/4 lb ground pork 1 Tbsp water 1 1/2 tsp soy sauce 1 tsp ground ginger 1 tsp garlic powder 1/4 tsp black pepper 12-14 egg roll wrappers
Wash and dry the cabbage and cut it into fine shreds with a sharp knife. Put into a large bowl and grate the carrot over top. Mix in and set aside.
In a large pot brown ground pork with water, soy sauce, garlic powder, ground ginger and black pepper over medium-high heat, stirring constantly and breaking up any large pieces of pork. When done, add in cabbage and carrots. Cook for 2-3 minutes or until cabbage is wilted. Remove from heat and transfer to a colander or strainer and let drain and cool.
Take your egg roll wrappers and place one on a diagonal. Put about 1/4 cup of filling mixture onto the center of the wrapper. Wet the furthest two edges of wrapper with water and fold the point closest to you over. Fold in both sides and tightly roll up the egg roll. Press edges down to make sure egg roll is sealed well. Set aside and finish rolling the rest of the filling.
In a cast iron skillet or saute pan, heat about 3/4 of vegetable or peanut oil to 350*F over medium-high heat. Use a thermometer to make sure it's the correct temperature. Deep fry a few egg rolls at a time for about a minute on each side or until they are nicely golden brown and remove to a paper towel lined plate to drain completely. Serve with sweet and sour sauce or hot mustard and enjoy! Makes 12-14 egg rolls. Enjoy!!
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Why Your Egg Rolls Don't Turn Out Right + Tips to Make The Perfect Nigerian Egg Rolls
Hello Lovelies, welcome back. In today's video I shared a quick tips on how to make the perfect Nigerian Egg Rolls. In this video your will learn why your egg rolls keep scattering and breaking and the tips to correct it. So if this helps, please do not forget to *SUBSCRIBE *LIKE *SHARE and *COMMENT ????❤️
Please if you are to make this, try using 200 to 220ml of milk or water and if too soft add flour