Egg Rolls Recipe
Vegetarian. A mixture of bean thread noodles, mushrooms, carrots, corn, and taro wrapped in egg roll skin and deep-fried. Served with sweet and sour sauce.
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Ingredients
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Filling
Wrappers & Assembly
Frying
Sweet & Sour Sauce (served)
Method
Filling
- 1
Rehydrate noodles and mushrooms
Place bean thread noodles in a bowl and cover with warm water for 8–10 minutes until soft. In a separate bowl, cover dried shiitake mushrooms with warm water and soak 20–30 minutes until plump. Reserve mushroom soaking liquid, drain and thinly slice mushrooms; drain noodles and cut into 2–3 inch lengths.
- 2
Prepare taro
If using raw taro, steam or boil until tender (about 12–15 minutes), cool slightly and dice into small 1/4-inch pieces. If using pre-cooked taro, dice to same size.
- 3
Cook aromatic base
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and ginger and cook 30–45 seconds until fragrant.
- 4
- 5
Add noodles and taro
Add cut bean thread noodles and diced taro to the pan. Stir to combine and cook 1–2 minutes to heat through.
- 6
Season and thicken
Pour in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper and 1/2 teaspoon salt. Stir. Add 1 tablespoon cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp water) and stir 1 minute until mixture is slightly glossy and any excess moisture is absorbed. Taste and adjust seasoning; remove from heat and let filling cool to room temperature (15–20 minutes).
Wrappers & Assembly
- 7
Make flour 'glue'
Whisk 1 tablespoon flour with 2 tablespoons water to make a thin paste. Keep nearby to seal wrappers.
- 8
Assemble egg rolls
Lay one egg roll wrapper on a clean work surface in a diamond orientation (point toward you). Place about 2–3 tablespoons of cooled filling near the bottom third of the wrapper. Fold bottom corner over the filling, tuck in the sides snugly, then roll up toward the top corner. Brush the top corner edge with the flour glue and press to seal. Repeat with remaining wrappers and filling. You should get about 18–20 rolls depending on filling amount.
Frying
- 9
Heat oil
Pour vegetable oil into a deep pan or Dutch oven to a depth of about 2 inches (about 1.25–1.5 cups depending on pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and bubble steadily, browning in about 45–60 seconds.
- 10
Fry egg rolls
Fry egg rolls in batches of 3–5 (do not crowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat to maintain oil temperature around 325–350°F (165–175°C). Use a slotted spoon to transfer cooked rolls to a wire rack or paper towels to drain.
- 11
Finish and serve
Let egg rolls rest 1–2 minutes to firm up, then serve hot with sweet and sour sauce (below).
Sweet & Sour Sauce
- 12
Make sauce
In a small saucepan combine 1/4 cup sugar, 3 tablespoons rice vinegar, 3 tablespoons ketchup, 1 teaspoon soy sauce and 1/4 cup pineapple juice (or water). Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
- 13
Thicken sauce
Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Pour slurry into simmering sauce, whisking constantly, and cook 30–60 seconds until sauce thickens and becomes glossy. Remove from heat and cool slightly before serving.