|Mom & I hard at work making egg rolls. |
That's me in the pink in the back, Mom's hands are in the front.
We decided to experiment, my mom wanted to see how they would turn out if we baked some in the oven and deep-fried others.
InspirationMel's Kitchen Cafe Mary’s very authentic egg rolls
Miss M Yang Hmong egg rolls
AnnieVang.com how to make Hmong egg rolls
Melanie's Minnesota Morsels Hmong egg rolls
I mainly followed the Mel's Kitchen Cafe recipe but cut the amounts in half.
IngredientsMakes about 35 egg rolls
- 1 lb ground turkey or pork (I used turkey)
- 3 oz bean thread noodles (I used 5 oz and didn't realize it was too much, seemed fine)
- 10 oz package shredded cabbage/ slaw mix
- 2 eggs
- 2 egg whites (save egg yolks for sealing wraps)
- 10 oz shredded carrot
- 1/2 onion minced
- 50 TYJ (SpringHome) brand spring roll wrappers (6" square, frozen)
- 1 tablespoon soy sauce
- 4 tablespoons oyster sauce
- 2 tablespoons mushroom soy sauce
- 1/2 tablespoons fresh black pepper
- 1 tablespoon fish sauce
- 1/2 tsp garlic powder
DirectionsCook the meat over medium heat and break it up as you go.
Prepare the mung bean noodles as indicated on the package. I let mine soak in hot water for 20 minutes rather than attempting to boil them. We had a lot of time, so waiting for them wasn't an issue. When they're done soaking, cut the noodles several times with kitchen shears.
|Closeup of the filling|
In a very LARGE container (your biggest mixing bowl or something larger, like a cake container) mix the meat, noodles, veggies, eggs, and sauces. Blend thoroughly.
|Mom displaying her finished egg roll.|
To WrapTake the two extra egg yolks and put them in a small container (in the photo above you can see our custard cup above with the pastry brush on the rim) and add about a tablespoon or two of water to thin it out. This is going to be your glue to keep the egg rolls shut while they bake or fry.
Place a few tablespoons of the filling (I found three tablespoons to be the best amount) in a diagonal line across one of the corners. Fold that corner up and over the filling and pull the filling tight with the wrapper. The spring roll wrappers I bought are tougher than the wonton style typically found in the produce section of the grocery store, so you don't have to be as delicate as you might expect. Then brush on the thinned out egg yolk on the top of your "envelope" of the unfolded corners of the wrapper. Then fold the two opposing sides over each other and roll tightly to close the top. For a visual, check out Miss M Yang's egg roll wrapping instructions.
|Us in progress. Check out that large container of filling!|
If you want to bake:When you get about halfway done wrapping up the egg rolls, preheat your oven to 400 degrees. Definitely opt to bake your egg rolls if you have a lot that aren't sealed up tight because any openings will end up burning the filling while in the hot oil of a fryer.
If you want to deep-fry or pan-fry:Start up your deep-fryer as you start to wrap the egg rolls. If you're going to pan-fry, you're working with less oil, so start that when you're closer to done wrapping all of the egg rolls.
|Finished egg rolls waiting to be fried.|
Or deep fry until golden. I timed ours to be 4 minutes for two egg rolls in a small fryer.
|My mom's hands making excellent egg rolls.|
|Frying it up.|
|The finished baked egg rolls, should have oiled the rack because some ripped as we removed them.|
|Close up of a fried egg roll.|