Description
Learn how to make crispy and flavorful homemade egg rolls filled with a savory mix of ground beef, vegetables, and vermicelli noodles. These egg rolls are perfectly fried to golden brown perfection, making them a delicious appetizer or party snack that serves a crowd.
Ingredients
Wrappers
- 40 frozen egg roll or spring roll wrappers (8"x8", thawed)
Filling
- 3 oz vermicelli rice noodles (Chinese angel hair rice sticks)
- 1 lb ground beef
- 8 oz mushrooms (brown or white), sliced
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 4 cups green cabbage, thinly sliced
- 2 tsp salt (divided, or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 1/2 Tbsp soy sauce
- 1 tsp sesame oil
For Frying & Sealing
- Peanut oil or Canola oil (enough for 2-3 inches deep frying)
- 1 egg (beaten, for sealing egg rolls)
Instructions
- Cook Noodles: Place the vermicelli rice noodles in a large heatproof bowl and pour steaming hot water over them. Separate the noodles with forks, then let them soak for 5-7 minutes until tender. Rinse with cold water to cool and drain well. Chop the softened noodles into approximately 1-inch pieces and transfer them to a large mixing bowl.
- Sauté Beef: Heat 1 tablespoon of oil in a deep skillet over medium-high heat. Add the ground beef and cook until fully browned, seasoning with 1/2 teaspoon salt. Drain any excess fat and transfer the cooked beef to the bowl with the noodles.
- Sauté Vegetables: In the same skillet, add 2 tablespoons of oil and sauté the sliced mushrooms, finely chopped onions, and carrots for 5-6 minutes until softened. Add the shredded cabbage and cook for an additional 2 minutes until wilted. Season with 1/2 teaspoon salt. Transfer the vegetables to the mixing bowl with the beef and noodles.
- Season Filling: Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 tablespoons soy sauce, and 1 teaspoon sesame oil to the filling mixture. Since the filling is fully cooked, taste and adjust seasoning as needed. Drain any excess liquid from the mixture to prevent soggy wrappers.
- Portion Filling: Lay one egg roll wrapper on a clean surface in a diamond shape, keeping the remaining wrappers covered with a damp paper towel to prevent drying. Spoon approximately 1/4 cup of filling onto the bottom third of the wrapper.
- Wrap Egg Roll: Fold the bottom corner over the filling and tuck it under firmly. Roll the wrapper tightly towards the center, fold in both sides, then continue rolling. Brush the last flap lightly with beaten egg to seal the egg roll. Repeat this process for all wrappers and cover the formed egg rolls with plastic wrap to keep moist.
- Fry Egg Rolls: Heat oil in a deep fryer or Dutch oven to 350°F (175°C). Fry 5-7 egg rolls at a time for 5-6 minutes, or until they turn golden brown and crispy. Maintain the oil temperature between 340-350°F while frying. The egg rolls should sizzle as they cook. Remove with a slotted spoon and place on a wire rack to drain and cool for 15 minutes before serving with your favorite dipping sauce.
Notes
- Make sure to thoroughly drain the rice noodles and filling to avoid soggy egg rolls.
- If you prefer a vegetarian option, substitute ground beef with tofu or additional mushrooms.
- Keep the wrappers covered under a damp cloth or plastic wrap to prevent them from drying out while wrapping.
- Test fry one egg roll first to ensure the oil temperature is correct.
- Use a thermometer to maintain consistent frying temperature for optimal crispness.
- Store leftover egg rolls in an airtight container and reheat in an oven or air fryer for best texture.