How to Make Delicious, Crispy Egg Rolls & How to Freeze Them

Name: How to Make Delicious, Crispy Egg Rolls & How to Freeze Them
Ingredients: Ground pork; Eggs; Onion; Green onions; Carrot; Glass noodles (bean thread noodles); Wood ear mushrooms; Shallots; Sugar; Fish sauce; MSG, seasoning powder

Cún @cook_15348183

How to Make Delicious, Crispy Egg Rolls & How to Freeze Them

Cún @cook_15348183

Saved

Ingredients

Ground pork
Eggs
Onion
Green onions
Carrot
Glassnoodles (bean thread noodles)
Wood ear mushrooms
Shallots
Sugar
Fish sauce
MSG, seasoning powder

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Steps

1

Prepare the ingredients: Soak the wood ear mushrooms in hot water until they expand, then rinse and drain well. Cut into thin strips and finely chop. Soak the glass noodles in water until soft, then cut into small pieces about 1/4 inch (0.5 cm) long. Finely chop the onion, shallots, and green onions. Shred the carrot and chop finely.
2

Mix all the prepared ingredients with the ground pork in a large bowl. Season with 1 tablespoon seasoning powder, MSG, and fish sauce. Crack 1 egg into the mixture and mix gradually until the filling is slightly sticky; don’t add too much egg or the filling will be too wet and hard to roll. Let the mixture marinate for 15 minutes.
3

To roll: If using round rice paper wrappers with mung bean, use 2 wrappers for each roll for better texture and appearance. Place about 2/3 tablespoon of filling on the wrapper. Brush egg yolk on the edge of the wrapper to help seal the roll and prevent it from opening while frying. (Note: In the photo, only 1 wrapper was used, so the filling is visible after frying and doesn’t look as nice.)
4

To keep the rolls crispy, place them in the refrigerator for about 30 minutes after rolling.
5

Crispy frying tip: Squeeze the juice of 1/4 lemon into the frying oil. Add the rolls to the pan when the oil just starts to bubble. Fry over low heat, then increase the heat slightly just before removing the rolls to prevent them from absorbing too much oil. Remove the rolls quickly once cooked.
6

To make the dipping sauce: Mix 5 tablespoons fish sauce, 5 tablespoons sugar, 5 tablespoons water, and 4 tablespoons lemon juice. Add finely minced garlic and chili, and shredded carrot.
7

To freeze: After rolling, arrange the egg rolls so they don’t touch and place them in the freezer until the wrappers are firm and dry to prevent sticking. After 1 hour, transfer them to a container for storage.