Egg Rolls Recipe (with Video)

Preparing the Filling
1. In a large heatproof bowl, rehydrate bean thread noodle/vermicelli with boiling hot water until soft and pliable.
2. Rinse and drain well, then cut into 1/2" pieces with scissors.
3. 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.
4. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.
Wrapping the Egg Rolls
1. If using frozen spring roll wrappers, defrost until pliable.
2. Peel one spring roll wrapper carefully to prevent tearing.
3. Keep the remaining egg roll wrappers covered with a damp paper towel to keep them from drying out.
4. Add 1.5 tbsp of filling onto the bottom corner of the wrapper and shape into a log about 4 inch long.
5. Fold the bottom corner over the filling and tuck underneath.
6. 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.
7. Repeat with remaining egg rolls until all are wrapped.
Frying the Egg Rolls
1. Heat neutral oil to 350F in a wok or heavy bottom pan like a dutch oven.
2. Fry the egg rolls in batches for 6-8 minutes until golden brown, making sure the oil does not drop below 325F.
3. Serve hot with sweet chili sauce and enjoy!
Freezing Egg Rolls
1. If freezing egg rolls, I prefer to par-fry them for 3 minutes at 350F then drain and rest until cooled.
2. Place them in a freezer safe bag and once ready to eat, air fry for 10-12 minutes at 350F until crispy.