Crispy Egg Rolls (Khmer Style)
The best Egg rolls ????
Now, there’s a long debate is it egg roll or spring roll?
I call these “egg rolls” because there is actual egg wash that goes into rolling them. In addition, there are no fresh herbs or veggies that are eaten in its raw form in the egg roll.
“Spring roll” is the roll using rice paper because it uses fresh herbs and ingredients in the roll reminding me of fresh flavors that you can find in the spring. Plus, there’s no egg. But, that’s my opinion.
What are your thoughts? ????
What you’ll need:
25 egg roll wrappers
1 lb ground pork
1 large shallot
5 cloves garlic
1/2 Tbsp peppercorn
1/2 cup shredded carrot
1/2 cup rehydrated woodear mushrooms
1/2 cup glass noodles chopped
Seasoning:
1 Tbsp soy sauce
1 Tbsp sweetener
1 Tbsp bouillon (mushroom or chicken)
1/2 Tbsp oyster sauce (optional)
Salt to taste
1/2 Tbsp sesame oil
1. Chop up your ingredients. (Veggies)
2. Rehydrate your glass noodles and woodear mushrooms.
3. To a mortar, pound your garlic and peppercorn.
4. To a bowl, add your ground pork, veggies, and pounded garlic pepper.
5. Add in your seasoning to the ground pork and veggies, give it a mix.
6. To the egg roll wrapper add 1 1/2 Tbsp of filling to the corner. Tuck it in from bottom to top. Roll and tuck in the left and right flaps. Roll straight up and seal with egg wash.
7. Fry at 375 until crispy Golden brown. And serve with fresh lettuce and herbs as a wrap. Enjoy!
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EGG ROLL RECIPE - HOW TO MAKE EGG ROLLS
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I HOPE YOU ENJOY MY MOM'S EGG ROLL RECIPE! IT'S THE BEST! I LOVE IT AND I KNOW YOU WILL TOO. ENJOY!
RECIPE YIELDS 45-50 EGG ROLLS:
1 1/2 LBS LEAN GROUND PORK
6 CUPS CHOPPED VERMICELLI BEAN THREAD NOODLE
2 CUPS CHOPPED ONIONS
6 CUPS THINLY SLICED CABBAGE
2 CUPS GRATED CARROTS
1-2 CUPS BEAN SPROUTS
1 CUP SPRING ONIONS
1/2 CUP OYSTER SAUCE
1/2 CUP THAI MUSHROOM OYSTER SAUCE
1 TBP BLACK PEPPER
1/2 OR 1 TSP SALT
1/2 TSP SUGAR (OPTIONAL)
3 EGGS (2 FOR MIXTURE AND 1 FOR SEALING THE EGG ROLLS)
1 TSP GRANULATED CHICKEN SOUP BASE MIX (OPTIONAL)
1-2 PACKAGES OF LITTLE CHEF SPRING ROLL PASTRY WRAPPER (OR ANY STORE BRAND EGG ROLL WRAPPER)
YOU WILL NEED ENOUGH VEGETABLE OIL TO DEEP FRY THE EGG ROLLS
DIPPING SAUCE:
SWEET CHILI SAUCE
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Deep Fryer:
Sweet Chili Sauce:
Vermicelli Bean Thread Noodle:
Oyster Sauce:
Thai Oyster Sauce:
Lumpiang Shanghai Recipe | Filipino Pork Eggroll | Home Cooking With Mama LuLu
*ENGLISH SUBTITLES/CLOSED CAPTIONS (CC) AVAILABLE.
LUMPIANG SHANGHAI INGREDIENTS
.3lbs ground pork
.lumpia wrapper
.1 big carrots
.1 small can water chestnuts
.4 spring onions
.1 onion
.3 tbsp oyster sauce
.2 eggs
.3 tbsp
3 tbsp corn starch
.half of tsp knorr chicken powder
.2 tbsp sugar
.ground pepper
.salt
.1-2 eggs for egg wash
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The Secret To Perfect, Crispy Egg Rolls 春卷 | Hunger Pangs
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How to Make Egg Rolls (Lao Style)
How to make delicious egg rolls (Lao Style)
BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]
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???? PRINTABLE RECIPE -
In my last video, I show you how to make egg roll wrapper. Today we are using it to make fried egg rolls. This probably is best egg roll I have ever had. It is delicately crispy. The dipping sauce adds so many flavors to it. It is definitely one of those foods that will be gone as soon as you put them on the table. If you make these, you will get a lot of compliments.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS (enough to make 30-40 egg rolls)**
- Homemade egg roll sheets (previous video link:
**FOR THE FILLING**
- 7 ounces (200 grams) of ground pork [猪肉末]
- 5.5 ounces (155 grams) of peeled shrimps [虾仁]
- 1 cup of shredded cabbage [包菜]
- 1 cup of shredded carrot
- 1 cup of leek [韭菜]
- 1 cup of chives [韭黄]
- 2 cups of glass noodles [绿豆粉丝] [Mung bean noodles:
- 1 cup of bean sprouts [豆芽]
- 2 medium size eggs
**SEASONING**
- 2.5 tbsp of soy sauce [生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tbsp of oyster sauce [蚝油] [Lee Kum Kee Panda Brand oyster sauce:
- 1 tsp of black pepper [黑胡椒]
- 1 tsp of garlic powder [大蒜粉]
- 1 tsp of onion powder [洋葱粉]
- 2 tsp of sesame oil [芝麻油] [Amazon Link:
- 1/4 tsp of salt or to taste
**DIPPING SAUCE**
- 2 tsp of sugar [白糖]
- 1 tbsp of hot water
- 1 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tbsp of lime juice [青柠汁]
- 2 small hot chilies [小米椒]
- 1 clove of grated garlic [大蒜]
**Instructions For Fried Egg Rolls**
- 2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips).
- For the meat, I am using ground pork and some shrimp. Roughly cut the shrimp into small chunks. You can use different types of meat (beef, chicken) if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.
- Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.
- Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.
- Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.
- Before we started rolling, scramble one egg. We will use that to seal the egg roll.
- Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).
- Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.
- Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.
- I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.
- Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.
**MAKE THE DIPPING SAUCE**
- 2 tsp of sugar, 1 tbsp of hot water (because you want to make sure the sugar is dissolved), 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 small hot chilies, 1 clove of grated garlic. Mix it up, and the sauce is done.