Rss Feed Tweeter button Facebook button Flickr button

May 11 2009

Making Egg Rolls Our Way

Published by at 9:51 pm under Cooking at Home

There’s a reason why I wanted to make egg rolls. A couple of weeks ago, we went to get our car serviced and we were talking to the service manager who happened to be raving about his Vietnamese wife’s home-made egg rolls. Now, this is an older Caucasian man who was literally on the brink of drooling when he was talking about the fresh ingredients she uses and how he loves taking a bite of the hot egg roll right out of the fryer. That alone inspired me to go out and get ingredients for this egg roll dish. I knew it would yield quite a big batch, so the effort and hard work will pay off. I love when people talk about the great food they have, and how they appreciate their loved one’s cooking.

These are the ingredients we used to make the filling: ground pork, minced shrimp, diced shallots, chopped green onion, carrot shreds, bean thread (noodle), and chopped woodear mushrooms. (Note: We didn't take measurements of how much of each ingredient we used because we really just winged it. Besides, it doesn't really matter because you can cater this recipe to what you like, so feel free to add more or less of the aforementioned ingredients).

These are the ingredients we used to make the filling: ground pork, minced shrimp, diced shallots, chopped green onion, carrot shreds, bean thread (noodle), and chopped woodear mushrooms. (Note: We didn't take measurements of how much of each ingredient we used because we really just winged it. Besides, it doesn't really matter because you can cater this recipe to what you like, so feel free to add more or less of the aforementioned ingredients).

Mix all the ingredients together and season generously with salt and pepper. What we did in order to test the seasoning was cook a small mixture on the stove. This is the best way to check if the final outcome will taste good!

Mix all the ingredients together and season generously with salt and pepper. What we did in order to test the seasoning was cook a small mixture on the stove. This is the best way to check if the final outcome will taste good!

Once you are satisfied with the filling, spoon about this amount of the mixture on a corner of an egg roll wrapper. (The Asian market we went to didn't carry the thin wrappers, so we had to use this thicker kind. I highly suggest looking for the thin ones because it's not as doughy and will taste better).

Once you are satisfied with the filling, spoon about this amount of the mixture on a corner of an egg roll wrapper. (The Asian market we went to didn't carry the thin wrappers, so we had to use this thicker kind. I highly suggest looking for the thin ones because it's not as doughy and will taste better).

Take the first corner and fold it up, then fold in the two sides. As you can see, it looks a little like an envelope.

Take the first corner and fold it up, then fold in the two sides. As you can see, it looks a little like an envelope.

Roll tightly up and use a beatened egg to seal the wrapper.

Roll tightly up and use a beatened egg to seal the wrapper.

In case you were wondering, I was the egg "roller" and Daniel helped put in the filling on each wrapper. We made quite an interesting assembly line. In the end, you should have towers of egg rolls like this. I wrap the extra ones in foil to put in the freezer for future egg roll cravings.

In case you were wondering, I was the egg "roller" and Daniel helped put in the filling on each wrapper. We made quite an interesting assembly line. In the end, you should have towers of egg rolls like this. I wrapped the extra ones in foil to put in the freezer for future egg roll cravings.

It's best if you put the egg rolls in the freezer for a bit before frying, so that it doesn't fall apart in the fryer. You can tell when the egg roll is done cooking by the golden brown color of the wrapper.

It's best if you put the egg rolls in the freezer for a bit before frying, so that it doesn't fall apart in the fryer. You can tell when the egg roll is done cooking by the golden brown color of the wrapper.

Like I mentioned before, the egg roll wrapper we used was the thick kind, so as you can see, it has some bubbles on the outside. Other than that, the filling was very tasty and came out better than I thought - considering we weren't using a recipe and neither one of us made egg rolls before.

Like I mentioned before, the egg roll wrapper we used was the thick kind, so as you can see, it has some bubbles on the outside. Other than that, the filling was very tasty and came out better than I thought - considering we weren't using a recipe and neither one of us made egg rolls before.

What I like about egg rolls is that it's so versatile - you can eat it alone with a dipping sauce, or add it to your bowl of vermicelli noodles (to the Vietnamese readers out there: the infamous Bun Cha Gio). Enjoy!

What I like about egg rolls is that it's so versatile - you can eat it alone with a dipping sauce, or add it to your bowl of vermicelli noodles (to the Vietnamese readers out there: the infamous Bun Cha Gio). Enjoy!

10 responses so far

10 Responses to “Making Egg Rolls Our Way”

  1. Chef Eon 12 May 2009 at 2:44 am

    Now that is a plate I could dig my teeth into…wonderful, and now I am hungry for egg rolls at 6 AM, lol

  2. Bizon 12 May 2009 at 7:51 am

    I am definitely making these this weekend – my daughter and I love making wontons, but these look amazing!!

    She doesn’t like meat too much, so I may sub in tofu – my mouth is watering just thinking about these!

    Thanks for sharing!

  3. Cookin' Canuckon 12 May 2009 at 8:10 am

    I am literally salivating! These look absolutely wonderful. I really enjoy your step-by-step photos.

    http://www.cookincanuck.com

  4. The Duo Disheson 12 May 2009 at 9:07 am

    Mmmmmmmm, egg rolls, wontons, all fried doughs=good stuff.

  5. Tangled Noodleon 12 May 2009 at 1:10 pm

    This looks great – I love your Bun Cha Gio, one of my most favorite dishes! Loved your fillings, too.

  6. foodaddict buddyon 12 May 2009 at 2:18 pm

    I’ll take 10 of your eggrolls to go along with some fried rice.

  7. thefoodaddictson 12 May 2009 at 2:47 pm

    Thanks for the comments! I am glad we inspired some more people to go out and make egg rolls! Yum! BTW, I still have some more in the freezer if anyone wants it…. 3 for $1.00. jk.

  8. ravenouscoupleon 15 May 2009 at 8:50 am

    Hi Krissy and Daniel,

    Fantastic step by step recipe for winging it!! So glad you emailed us…we’re looking forward to reading exploring your blog. I actually also frozen and fried some up for our bun nem nuong too, but decided not to use it in the post… but definitely ate it though!!!

  9. AndreaQon 25 May 2009 at 8:48 pm

    Gorgeous! Never made an eggroll before but these look do-able!

  10. Monaon 15 Dec 2009 at 11:16 am

    Delicious!

Trackback URI | Comments RSS

Leave a Reply

CommentLuv badge

  The Food Addicts Copyright © 2016

Creative Commons License
The Food Addicts by The Food Addicts is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.thefoodaddicts.com.
Permissions beyond the scope of this license may be available at http://www.thefoodaddicts.com.