Egg rolls are a perfect food and one of my favorites! There are so many different versions out there and they can be very time consuming to make the old fashioned way. But, I’ve found a way to make a popular recipe quickly without sacrificing taste. This recipe may not be for everyone, but these egg rolls are mother-in-law approved, so I would say it’s worked well for me. 🙂
Ingredients
1 pound ground pork
1 package egg roll or spring roll wrappers
½ bag bean thread noodles
1 14 oz bag coleslaw
½ cup scallions chopped
2 eggs
Salt
Some of these ingredients you can find in your local Asian grocery store or in the international foods aisle at your regular grocery store. Bean thread noodles can be found in a package of 8 noodle portions like this:
There are several brands of egg roll/spring roll wrappers but my favorite are these:
Directions for filling
Soak the bean thread noodles in hot water until soft (about 10-15 mins). Drain well and roughly cut with scissors into shorter strands. Separate one egg yolk and save for sealing the egg rolls later. Mix the bean thread, pork, coleslaw mix, scallions, salt, egg and remaining egg white. Do not over mix or the filling will be dry and tough.
Here’s a photo of everyone meeting for the first time.
Now, they’ve mingled and become friends.
Directions for rolling
Peel and separate egg roll/spring roller wrappers into a pile and cover with a damp towel to keep from drying out. I usually skip that step and try to wrap quickly. Mix the reserved egg yolk with a tablespoon of water to seal the egg rolls. Take about 2 tablespoons of the filling and place on a corner of the wrapper.
Roll up the corner like this:
Then, fold in the sides and continue rolling.
You can add a cilantro sprig accessory for a little something special, or you can skip this step if you’re not in the mood.
Brush the egg yolk mixture on the top corner and finish rolling. Now you have just completed your first egg roll of many more to come. These things are deliciously addictive.
Once you have finished wrapping all the egg rolls, it’s time to fry them up. In a large fryer or deep pan, pour in about 1 inch of oil. Fry and turn once until golden brown and crispy.
Serve warm with peanut dipping sauce. Let me know how they turned out for you!
