Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 40 Egg Rolls
This recipe will guide you to make the perfect egg rolls! I have tried a lot of recipes for egg rolls, but this one is by far the best of them! This recipe is a must-try, I’m telling you! Have a great day, friends. Enjoy!
Ingredients:
40 frozen Egg roll or spring roll wrappers (8″x8″), thawed*
3 ounces vermicelli rice noodles (Chinese angel hair rice sticks)
1 pound ground pork
8 ounces mushrooms brown or white
1 medium onion finely chopped
2 medium carrots grated or cut into matchsticks
4 c green cabbage thinly sliced
2 teaspoons salt or to taste, (divided)
1/2 teaspoon black pepper or to taste
1 1/2 tablespoon soy sauce
1 teaspoon sesame oil
Peanut oil or Canola Oil for frying (2-3 inches of oil)
1 Egg (beaten) for sealing egg rolls
Directions:
In a large oven-safe bowl, add the noodles and pour the hot water over.
Use two forks to pull apart the noodles. Allow them to sit for about 7 minutes.
Rinse the noodles with cold water and drain. Slice the noodles into 1-inch pieces, then put them into a mixing bowl.
Put a deep skillet on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Add the ground beef and salt. Stir and cook until crumbly and brown.
Remove the ground beef from the skillet into the bowl with the noodles.
In the same skillet, add more oil and allow it to become hot.
Add the onions, mushrooms, and shredded carrots. Saute for a few minutes until soft.
Add the cabbage and saute until soft.
Sprinkle salt, then remove the mixture from the skillet into the bowl with the noodles.
Add 1 tsp salt, 1/2 tsp black pepper, 1 1/2 tbsp of soy sauce, and 1 tsp of sesame oil over the noodles. Stir everything until well combined.
Lay 1 egg roll wrapper onto a flat surface, then add 1/4 cup of the filling in the middle. Wrap until it resembles an egg roll. Repeat the process with the rest of the ingredients.
Place a Dutch oven on the stove and turn the heat to about 350 degrees F.
Add oil and allow it to become hot.
Add the egg rolls in batches and cook for about 5 minutes or until golden brown.
Remove the egg rolls from the oil and allow them to cool for a few minutes at room temperature. Repeat the process to the rest of the egg rolls.
Serve and enjoy!
Nutrition Facts:
Calories 130 | Calories from Fat 72 | Fat 8g 12% | Saturated Fat 2g 13% | Cholesterol 9mg 3% | Sodium 242mg 11% | Potassium 88mg 3% | Carbohydrate 10g 3% | Fiber 1g 4% | Sugar 1g 1% | Protein 4g 8% | Vitamin A 518IU 10% | Vitamin C 3mg 4% | Calcium 13mg 1% | Iron 1mg 6%
Ingredients
- 40 frozen Egg roll or spring roll wrappers (8″x8″), thawed*
- 3 ounces vermicelli rice noodles (Chinese angel hair rice sticks)
- 1 pound ground pork
- 8 ounces mushrooms brown or white
- 1 medium onion finely chopped
- 2 medium carrots grated or cut into matchsticks
- 4 c green cabbage thinly sliced
- 2 teaspoons salt or to taste, (divided)
- 1/2 teaspoon black pepper or to taste
- 1 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- Peanut oil or Canola Oil for frying (2-3 inches of oil)
- 1 Egg (beaten) for sealing egg rolls
Instructions
In a large oven-safe bowl, add the noodles and pour the hot water over.
Use two forks to pull apart the noodles. Allow them to sit for about 7 minutes.
Rinse the noodles with cold water and drain. Slice the noodles into 1-inch pieces, then put them into a mixing bowl.
Put a deep skillet on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Add the ground beef and salt. Stir and cook until crumbly and brown.
Remove the ground beef from the skillet into the bowl with the noodles.
In the same skillet, add more oil and allow it to become hot.
Add the onions, mushrooms, and shredded carrots. Saute for a few minutes until soft.
Add the cabbage and saute until soft.
Sprinkle salt, then remove the mixture from the skillet into the bowl with the noodles.
Add 1 tsp salt, 1/2 tsp black pepper, 1 1/2 tbsp of soy sauce, and 1 tsp of sesame oil over the noodles. Stir everything until well combined.
Lay 1 egg roll wrapper onto a flat surface, then add 1/4 cup of the filling in the middle. Wrap until it resembles an egg roll. Repeat the process with the rest of the ingredients.
Place a Dutch oven on the stove and turn the heat to about 350 degrees F.
Add oil and allow it to become hot.
Add the egg rolls in batches and cook for about 5 minutes or until golden brown.
Remove the egg rolls from the oil and allow them to cool for a few minutes at room temperature. Repeat the process to the rest of the egg rolls.
Serve and enjoy!
Notes
Nutrition Facts: Calories 130 | Calories from Fat 72 | Fat 8g 12% | Saturated Fat 2g 13% | Cholesterol 9mg 3% | Sodium 242mg 11% | Potassium 88mg 3% | Carbohydrate 10g 3% | Fiber 1g 4% | Sugar 1g 1% | Protein 4g 8% | Vitamin A 518IU 10% | Vitamin C 3mg 4% | Calcium 13mg 1% | Iron 1mg 6%
