I have a special treat for you today! This is one of my favorite recipes to make as it brings me so many fond memories of my childhood. Egg rolls have been a part of our culinary culture as far as I can remember. It’s one of those food items that seem intimidating to make but is so very easy. It wasn’t until just a few years ago that I practiced the techniques my mother taught me and I can now say that my egg rolls turn out just as good as hers! What an accomplishment!Many of the ingredients can be found at an Asian grocery store. If you don’t have one near by you can certainly make substitutions. I was able to find egg roll wrappers at Safeway. However, they are a little more doughy. I highly recommend the above brands. You can also make a vegetarian version. Here is the recipe:
1lb. ground pork
1 cup diced yellow onion
1 cup chopped carrots
1 cup auricularia (dried fungus)
1 cup clear vermicelli noodle
Soak auricularia and noodles for 30 minutes, until soft. Using a food processor, chop all ingredients finely, except for ground pork and egg. If you don’t have a food processor you can manually chop all ingredients. Add the ground pork to the vegetable mixture. Beat egg and pour 3/4 of it into the mixture. The other 1/4 will be used to seal egg roll corner. Mix all ingredients thoroughly. Peel apart the egg roll wrappers. The brand shown above is very delicate so be careful. Do move fairly quickly since the wrappers can dry out. Spoon a little bit of the mixture onto your wrapper. Shape into a log (it will be easier to roll). Fold the corner up and roll one and a half time. Fold over both sides.Continue rolling…Once you get to the tip, use your egg mixture and brush a little on the tip to seal your egg roll! Once I finish my first one I’ll heat up the fryer. I use vegetable oil and only use enough to cover the egg rolls (about 1-2 inches). If you are having a hard time remembering how to roll them, the back of each wrapper package has a cute diagram. You can also think about them like miniature burritos! Don’t worry if you can’t make them tight and perfect. You’ll forget all about that on your first bite! Fry each one for about 3-4 minutes until golden brown. Serve with sweet chili sauce! Each mixture will be enough to make about 30 egg rolls. I had a little left over so I pan fried it with a little oyster sauce and made lettuce wraps for lunch!If you wanted to go vegetarian I would add either celery or cabbage to the mix. I have yet to try this version so let me know the outcome if you do!