Chinese Egg Rolls

Difficulty
easy

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(4 Ratings)

Preparation time
30 mins

Cooking time
20 mins

Serves
2 dozen

This egg roll recipe is really easy. This recipe makes a lot of rolls. When we make these I invite people over for an egg rolling party and make enough for everyone to take some home and freeze them.

Chinese Egg Rolls, 4.3 out of 5 based on 4 ratings

Ingredients

  • 3 pounds ground pork
  • 1 package of dried black fungus, soaked for 2 hours then chopped finely
  • 3 carrots, peeled and shredded
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 packets of vermicelli noodles
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon sesame oil
  • 1 package of egg roll wrappers

Preparation

1.  Mix ground pork, chopped black fungus, carrot, shrimp, sugar, salt, cooked vermicelli, black pepper, and sesame oil in a large bowl.

2.  Lay wrap on flat surface in diamond shape. Put 1 spoon of mix onto wrap on bottom corner. Roll to center, fold side corners in, then roll to upper corner.  Use corn starch and water mixture to seal the wrap.

3.  Heat pan with approximately 2 inches of oil on high temperature.  Test the oil temperature by inserting the tip of a chopstick. If bubbles form around it, the oil is hot enough. 

4.  Turn heat to medium and add egg rolls in a single layer, constantly turning to ensure uniform cooking.  Fry for 10 minutes or until egg rolls are golden.  If the egg rolls float to the surface, they are probably done. 

5.  Remove egg rolls and place on paper towels to soak up excess grease.  Serve with fish sauce.

2 Comments add one

  1. mcleroi says:

    I did like Chinese Cook said and made a bunch of these and froze them. I thought I would have enough egg rolls to last a year … they were gone within a month.

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  2. mcsaeteurn says:

    I make egg rolls at home and they usually come out soggy. I now know the trick, thanks Chinese Cook! I tried heating the oil very hot and testing it with a chopstick, then threw my egg rolls in, turned the heat to medium, and cooked them until golden brown. These came out crispy and hot. Best egg rolls I’ve ever made! Next time, I’ll use this recipe and substitute the black fungus with cellophane noodles.

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