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Egg rolls on a tray
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5 from 2 votes

Egg Roll Recipe - How to make CRISPY take-out style egg rolls

These homemade egg rolls are super crispy with their pork and shrimp filling - so much better than takeout! This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.
Prep Time30 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: Asian, Chinese, vietnamese
Servings: 40 Egg Rolls
Author: Chris Joe

Ingredients

Egg Roll Filling

  • 1 lb ground pork 80% lean / 20% fat
  • 1 lb shrimp peeled and deveined, minced
  • 1 cup bean thread noodle (this was 2 oz dry) - rehydrated, drained, and cut to ~1/2" pieces with scissors
  • 1 cup wood ear mushroom minced
  • 1 cup carrot shredded
  • 1 egg
  • 1/2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp MSG or chicken powder
  • 2 tbsp light soy sauce low sodium
  • 1 tbsp fish sauce

Egg Wash

  • 1 egg
  • 1 tbsp water

Other Ingredients

  • 40 egg roll wrappers I recommend the brand "Spring Home" or "Wei Chuan"
  • 2 quarts Neutral oil for frying Avocado, Canola, Vegetable, or Peanut oil all work well

Instructions

  • In a large heatproof bowl, rehydrate bean thread noodle/vermicelli with boiling hot water until soft and pliable. Rinse and drain well, then cut into 1/2" pieces with scissors.
  • In a large mixing bowl, combine ground pork, minced shrimp, bean thread noodle, wood ear mushroom, shredded carrot, egg, salt, garlic powder, sugar, white pepper, msg, light soy sauce, and fish sauce. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.
  • If using frozen spring roll wrappers, defrost until pliable. Peel one spring roll wrapper carefully to prevent tearing. Keep the remaining egg roll wrappers covered with a damp paper towel to keep them from drying out.
  • Add 1.5 tbsp of filling onto the bottom corner of the wrapper and shape into a log about 4 inch long. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg wash and roll to seal. Repeat with remaining egg rolls until all are wrapped.
  • Heat neutral oil to 350F in a wok or heavy bottom pan like a dutch oven. Fry the egg rolls in batches for 6-8 minutes until golden brown, making sure the oil does not drop below 325F.
  • Serve hot with sweet chili sauce and enjoy!

Freezing Egg Rolls

  • If freezing egg rolls, I prefer to par-fry them for 3 minutes at 350F then drain and rest until cooled. Place them in a freezer safe bag and once ready to eat, air fry for 10-12 minutes at 350F until crispy.