Description
These crispy homemade eggrolls feature a delicious filling of ground meat, shredded vegetables, and glass noodles wrapped in spring roll wrappers and deep-fried to golden perfection. A perfect appetizer or snack, they combine crunchy exteriors with a flavorful, savory interior for a satisfying bite.
Ingredients
Filling
- 1 lb ground meat
- 2 cups carrots, thinly shredded
- 5.64 oz bean thread vermicelli noodles
- 2 cups cabbage, thinly shredded
- 3/4 cup onion, finely chopped
- 4 shiitake mushrooms, finely chopped
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
For Wrapping
- 25 sheets spring roll wrappers
For Frying
- 3 cups neutral oil (for deep frying)
Flour Paste
- 1.5 tablespoons plain flour
- 3 tablespoons water
Instructions
- Prepare Vegetables: Thinly shred or grate the carrots and cabbage. Finely chop the onion and shiitake mushrooms to ensure even distribution in the filling.
- Soften Noodles: Soak the bean thread vermicelli noodles in hot water until soft. Then drain, rinse with cold water, strain well, and cut them into shorter pieces for easy rolling.
- Mix Filling: In a large bowl, combine the ground meat, prepared vegetables, softened noodles, eggs, salt, black pepper, and sugar. Mix thoroughly until all ingredients are evenly incorporated. Cook a small spoonful of the mixture to taste and adjust seasoning as needed.
- Make Flour Paste: In a small bowl, mix the plain flour with water to form a smooth paste. This will be used to seal the spring roll wrappers.
- Prepare Wrappers: Peel the spring roll wrappers individually and place them on a plate for easy handling during assembly.
- Assemble Eggrolls: Take one wrapper, place a portion of the filling in the center, and roll it up like a burrito. Use the flour paste to seal the edges securely to prevent filling from leaking during frying.
- Heat Oil: Heat the neutral oil in a deep pan or fryer to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Deep Fry: Carefully add the rolled eggrolls to the hot oil and deep fry until they turn golden brown and crispy, typically about 3-5 minutes per batch depending on size.
- Serve: Remove eggrolls with a slotted spoon and drain excess oil on paper towels. Serve hot with your choice of dipping sauce or chop them up into a salad for a different presentation.
Notes
- Ensure the oil is at the right temperature (350°F/175°C) to avoid soggy eggrolls or burnt wrappers.
- You can substitute ground meat with ground chicken, pork, or beef based on preference.
- For a vegetarian option, omit meat and add firm tofu or extra mushrooms.
- Use fresh spring roll wrappers for best texture; thaw frozen wrappers properly before using.
- The flour paste acts as glue to seal wrappers; ensure it is thick enough to hold but spread thinly.
- Drain the fried eggrolls on paper towels to remove excess oil.
- Store leftover eggrolls in the fridge and reheat in an oven or air fryer to maintain crispiness.
