This is my mom’s egg roll recipe. This is by far the best egg roll recipe ever. Mom’s recipes are always the best! I might be bias but so many of my friends and family love this recipe and tells me it’s the best. I love the crispy and crunchy exterior. It has to have that crunch when you take the first bite and it delivers. You will be the talk of the town and pinned the best cook.
Egg rolls
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 45-50 rolls
Ingredients
- 1½ lbs. Lean ground pork
- 6 cups Chopped vermicelli bean thread noodle
- 2 cups Chopped onions
- 6 cups Thinly sliced cabbage
- 2 cups Grated carrots
- 1-2 cups Bean sprouts
- 1 cup Spring onions
- ½ cup Oyster sauce
- ½ cup Thai mushroom oyster sauce
- 1 tbsp. Black pepper
- ½ or 1 tsp Salt
- ½ tsp Sugar (optional)
- 3 Eggs (2 for mixture and 1 for sealing the egg rolls)
- 1 tsp Granulated chicken soup base mix (optional)
- 1-2 Packages of little chef spring roll pastry wrapper (or any store brand egg roll wrapper)
- You will need enough vegetable oil to deep fry the egg rolls
Dipping sauce:
- Sweet chili sauce
Instructions
- Soak vermicelli bean thread noodles in hot water for 10 minutes, drain, and cut
- Chop onions, green onions, cabbage
- Grate carrot
- In a large mixing bowl, add ground pork, chopped vegetables, oyster sauce, Thai oyster sauce. Salt, black pepper, sugar, granulated chicken soup base mix, and eggs and mix until incorporated.
- Beat one egg in a small bowl to seal.
- Peel egg roll/spring roll wrapper. Make sure it is thawed out to room temperature.
- Place filling mixture on wrapper, roll, wrap and seal.
- Deep fry egg rolls until golden brown.
