Best Homemade EGG ROLLS - Better Than Takeout

Summary by Krater

Natasha demonstrates how to make crispy restaurant-quality egg rolls at home using vermicelli noodles, cabbage, mushrooms, carrots, onions, and ground pork, wrapped in spring roll pastry and deep-fried.

From the video

Answers: How do you make restaurant-quality egg rolls at home?

• egg roll filling preparation
• vermicelli noodle preparation
• cabbage and vegetable slicing
• ground pork cooking
• spring roll wrapping technique
• deep frying temperature control

Ingredients

• Vermicelli rice noodle
• 4 cups Green cabbage
• 8 oz Brown or white mushrooms
• 2 medium Carrots
• 1 Medium onion
• 1 tbsp + 2 tbsp Olive oil
• 1 lb Ground pork
• 1/2 tsp + 1/2 tsp + 1/2 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• Egg roll wrappers
• Beaten egg

What it concludes

• Use a serrated knife to thinly slice cabbage without it getting stuck.
• Drain noodles thoroughly to avoid incorporating extra water into the filling.
• Use frozen egg roll wrappers instead of refrigerated ones because frozen wrappers are crispier and do not bubble or soften quickly when fried.
• Thaw egg roll wrappers at room temperature for 45 minutes under a damp paper towel to prevent them from drying out.
• Fry egg rolls at 340 to 350 degrees Fahrenheit for about 5 minutes until golden brown and crispy.
• Cool fried egg rolls on a wire rack for at least 15 minutes before eating so the centers are not too hot.