Fried Egg Rolls Recipe

Prepare vegetables and noodles

Soak glass noodles in warm water for 10 minutes until softened, then drain and chop into 1-inch pieces. Rehydrate wood ear mushrooms according to package, drain and finely chop. Grate the carrot and finely shred the cabbage. Finely chop onion, mince garlic, and slice green onion thinly.

Cook aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant. Transfer aromatics to a large mixing bowl to cool slightly.

Mix filling

Add the ground pork to the bowl with aromatics. Add grated carrot, shredded cabbage, chopped wood ear mushrooms, chopped glass noodles, sliced green onion, egg, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 2 tablespoons vegetable oil. Use clean hands or a spoon to mix until ingredients are evenly combined and mixture is slightly sticky (this helps it hold together). Taste a small piece by pan-frying a teaspoon of mixture and adjust seasoning with a pinch more salt or fish sauce if desired.

Set up assembly station

Arrange a clean workspace with a plate for rolled egg rolls, a small bowl of the cornstarch slurry, and the stack of spring roll wrappers covered with a lightly damp towel to prevent drying.

Roll egg rolls

Place one wrapper on the workspace with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling onto the lower third of the wrapper, leaving about 1/2 inch border at the edges. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners inward. Brush the top corner with a little cornstarch slurry and roll up to seal. Place sealed roll seam-side down on the plate. Repeat until all filling is used (yields about 18–20 rolls depending on wrapper size).

Heat oil

Pour neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 4–6 cups, depending on pot). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–40 seconds.

Fry in batches

Working in batches of 4–6 rolls (do not overcrowd), carefully lower egg rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch depending on size. Use a slotted spoon or spider to turn and remove. Transfer to a wire rack set over a baking sheet or paper towels to drain. If the rolls brown too quickly, reduce heat slightly; if they take too long, increase heat a bit to reach a steady sizzle.

Keep warm

If making large quantities, keep finished egg rolls on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while frying remaining batches.

Make fish sauce dipping sauce

In a small bowl, combine 4 tablespoons fish sauce, 4 tablespoons water, 2 tablespoons lime juice, and 2 tablespoons sugar. Stir until sugar dissolves. Add minced garlic, sliced chili, and julienned carrot if using. Taste and adjust balance—add more sugar for sweetness, lime for brightness, or water to dilute saltiness. Chill briefly before serving, or serve at room temperature.

Serve fried egg rolls hot, arranged on a platter with the fish sauce dipping sauce on the side. Provide napkins and tuck fresh lettuce leaves and herbs (optional) for wrapping if desired.