Vietnamese eggrolls tend to have black fungus mushrooms, shrimp and more glass noodles. Similarly, Chinese eggrolls that I've had at dim sum also has mushrooms and the vegetables are more chopped course. Cambodian eggrolls tend to include taro, a root vegetable native to Southeast Asia.
The recipe below is my mother's recipe. We usually prepare hundreds at a time and freeze them. When we are craving the eggrolls or planning a gathering, we just take them out of the freezer and fry them to a golden deliciousness!
- 12 packages of eggroll paper
- Ground Pork 7 lbs
- Shredded carrots
- 3 large cabbages
- 2 bags of thin glass noodles (in pink bag)
- 1 small taro
- 3 Onions
- 4 large carrots
- Fried Garlic
- 1 bunch of scallions
- Chicken bouillon powder
- One large egg yolk or starch glue (recipe below)
- Optional: Sweet Chili Dipping Sauce
The most annoying part of making eggrolls is prepping the vegetables. All the vegetables have to be shredded by a mandolin or a hand shredder.
Wash and cut the cabbages in half. Shred the cabbages using a mandolin. I have an Asian version that my mother bought me but you can use any fancy one from a kitchen store as well.
|Using Mandolin to shred cabbage|
After a good amount of water is visible, wash the salt off the cabbage and squeeze the cabbage again. This step is done so that the cabbage is not slimy and cause the eggrolls to be soggy.
|Squeezed Salted Cabbage|
|Rinsed Cabbage (after being squeezed)|
|Salted, squeezed carrots|
|Salted, shredded onion|
|Sliced Green Onion|
- 5 tablespoons of black peppers
- 2 Tablespoons of salt
- 5 tablespoons of sugar
- 3 tablespoons of fried garlic in oil
- 3 tablespoons of chicken bouillon powder
- optional: 3 tablespoons of MSG
Some folks like to add oyster sauce, fish sauce and soy sauce. I prefer not to.
|Egg Roll mixture|
If you do not want to use your hands to mix the ingredients, you can use a electronic mixer.
It is unlikely that you will be able to roll all the eggrolls fast enough, so I strongly urge you to portion out the filling to two bowls and cover and refrigerate one immediately.
Gather your supplies to start rolling eggrolls. I prefer to use a cutting board, baking tray (to hold the eggrolls), freezer storage bags, fork, egg yolk or starch glue. I position myself on the dining table with a view to the TV since rolling the eggrolls is time consuming.
(My mom prefers to make her own starch glue from a combination of equal parts of corn starch and water mixed together and microwaved for 45 seconds. The mixture is a gluey consistency and used to bind the eggroll wrapper together.)
This is the eggroll wrapper that I prefer to use when making eggrolls. Make sure the eggroll paper is thawed in the plastic wrapper before using. It is nearly impossible to roll with frozen paper as it tends to rip when you try to pull them apart from each other.
|Egg roll Pastry Wrapper|
Using a fork, add 2 tablespoons of the pork filling mixture slightly above the bottom of the triangle.
Use your fingers to take the bottom of the wrapping paper and cover the top of the pork mixture, try to be as tight as possible with no air pockets.
Roll the mixture up until you get to the middle of the two side left and right triangles and stop.
Fold the side triangles into the middle of the roll.
Continue to roll the eggroll towards the top of the paper, continuing to be tight as possible.
Once you reached the top of the paper, dab your finger in the egg yolk or starch glue and rub it on the tip of the paper. Continue to roll up until it becomes a roll.
I like to fill up my baking tray and start to pack them in freezer bags as I go. For every 30-40 eggrolls, I make, I bag them and freeze immediately so they do not sit out at room temperature longer than necessary.
It took me about 3 and a half hours to roll all the eggrolls by myself. Usually, this is a joint family activity with mothers and sisters and aunts all working together to get the task done, so the time is definitely shaved when working with a group.
I prefer to fry my eggrolls frozen so they don't break apart. DO NOT THAW THE EGGROLLS BEFORE FRYING.
Heat a large wok with frying oil to a medium temperature, do not set on high as the eggrolls will burn before the mixture is thoroughly cooked.
Remove the frozen eggrolls from the freezer bag. Sometimes they are stuck together and may need some force to break them apart. I like to slam them on a clean counter top and they easily break apart.
Once the oil warms up, fry the eggrolls on medium heat for about 10 minutes. Do not overcrowd the eggrolls as the frozen eggrolls naturally brings down the temperature of the oil and will become soggy. I prefer to fry 12-15 eggrolls at time, depending on how large the wok is.
After the eggrolls float up (which is after 10 minutes) and they are a golden brown, remove from the oil onto a bed of paper towels to help drain any excess oil.
Let them cool and serve with sweet chili sauce.
You can also serve them cut up in "Banh Hoi" noodle salad with sweet fish sauce.
|Banh Hoi with sliced rib eye and eggrolls|
|Banh Hoi with Fried Shrimp and Sliced roasted pork and eggrolls|
|Banh hoi with grilled chicken, eggrolls and fried sweet potato|
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