One of my favorite dishes of my moms! But actually, all of her dishes are kind of my favorite. My mom always makes a huge batch for special occasions and freezes whatever she doesn’t use for later. They’re always the first dish to be gone at parties! My favorite part — I loved standing by the counter waiting for her to be done frying them so I could be the first one to eat them! Egg rolls are a labor of love but so, SO worth it!
My Mom’s Famous Egg Rolls recipe uses both fresh shrimp, pork, and veggies that has the perfect amount of crunch and comfort in every bite.
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- 1 lb shrimp minced
- 1 lb ground pork
- 1 egg
- 1 cup jicama, shredded
- 1 cup taro, shredded
- 1 cup carrot, shredded
- 2 oz dried mung bean thread noodles
- 1 tbsp mushroom powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sugar
- pinch of salt and pepper
- 2–3 egg whites
- 2 packages egg roll wrappers (I love using the brand Wei Chan!)
- oil for frying
Making the filling
- Add all ingredients to a large bowl. Mix everything together using your hands or a large spoon.
Rolling the egg rolls
- Take a small piece of the filling and sear it on the stove. Once done cooking, taste it to check for seasoning. If it tastes bland, add more salt.
- Once you’re satisfied with the filling, you can now start rolling your egg rolls! Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond. Fold the bottom corner up about 2/3 up the wrapper (see video for reference).
- Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long.
- Fold the left and right edges tightly over the filling, so it now looks like an open envelope. Grab the bottom of the egg roll and begin rolling it tightly.
- When you get to the end of the egg roll wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll.
- Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.
Frying the egg rolls
- Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using.
- Fry for ~10 minutes until golden brown on all sides. If the oil doesn’t fully cover your egg rolls, fry for 5 minutes on each side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through.
- Place egg rolls on paper towels to soak up excess oil and serve! Eat with fresh herbs or in a vermicelli bowl or alone.