Learn how to make homemade egg rolls that are crunchy and not sodden with cooking oil. Don't get intimidated cooking this dish, just follow the tips to get egg rolls that are neither too dry or too soggy.

If you're like me, when you get the opportunity to eat in an Asian restaurant, the first thing you order is egg rolls or spring rolls. We have one Asian restaurant that has a buffet, and I make sure to enjoy them first before I fill up on other food.

I always wanted to make them at home and even bought the pop in the oven kind, but never got the same satisfying results that I find in restaurants until now. I found a few extra tips that made making egg rolls that are as crispy and delectable as those in a restaurant a breeze.

One of the key changes was avoiding the traditional rice paper wrappers and opting for some that are wheat based. The wheat based is easier to work with, brown better and have a crunchier texture longer than the rice wrappers do.

It may not be as traditional, but it looks nicer and tastes better with the wheat, providing the restaurant look and crunch I couldn't achieve previously.

Another change that brought me closer to perfection was taking the wrappers out of the freezer to thaw a bit before I tried to use them. They don't stick together or rip that way.

This is not a traditional egg roll recipe because I modified it a bit to my liking and it really came out good. I've been cooking egg rolls for dozen time as a potluck and they are often a hit, that's why I'm sharing this recipe with you.

Mung bean as substitute:

Our family loves mung bean that's why I used them for this recipe besides, they work great as an extender. They are nutritious and yummy as well. I used to cook this dish using Jicama but it contains a lot of water, therefore you need to squeeze it out before adding to the mixture.

If you use Jicama, Here's an Extra Tip:

For the jicama, take an extra step and salt it, then microwave it for about 20-25 seconds. You can then squeeze out the moisture in it, too. That was the key to getting a crisper egg roll. With those few changes, your egg rolls will be crispier than ever.

Why my egg rolls fillings are too soggy?

When stir-frying the fillings, you'll end up with too much liquid. Make sure to drain out any excess moisture before wrapping the egg rolls. Or you can prop the filling container and make it in a tipped position so the liquid draws at the bottom of the bowl instead of the fillings.

Let the fillings to cool down

Don't wrap the egg rolls immediately after cooking the fillings. Set them aside first to allow the cooling process and to let them re-absorb the juices so the heat won't cook the egg roll wrapper. Hot filling makes soggy egg rolls.

Extra tips for a crispy egg rolls

Once you're done with the wrapping, deep fry the egg rolls within 30 minutes so the juices won't seep out and the egg rolls won't be dried out.
To get that crunchy egg rolls, make sure to preheat the oil to 375° F. Slide each egg roll one at a time and don't overcrowd the pot or deep-fryer. Overcrowding the wok will bring down the oil temperature. Deep fry them until golden brown on both sides.
Let the egg rolls be drained in a colander or a drying rack or on a cooking sheet lined with paper towels.
Don't ever stack the egg rolls on top of each other (before or after deep frying). Doing this will result in a flat bottom and lose their shape. Besides, stacking them after cooking can yield extra oily with less crunchy egg rolls.

Freezing the Egg rolls

To keep them moist and juicy, wrap the egg rolls in tin foil, place in a resealable Ziploc bag and seal them in the freezer. You can store them for up to 4 months.
If the egg rolls have already been deep-fried, let them cool down before storing them in the freezer.
Thaw uncooked egg rolls inside the fridge before deep-frying. Or you can reheat the cooked ones in the oven or air-fryer for about 4-5 minutes or until fully reheated.

Ingredients

1 pack Egg Roll wrappers (choose the thin ones)

For the Fillings:

ground beef or pork (makes 25 egg rolls)
soaked mung bean (or you can use 1 Jícama cut in small cubes)
onion (chopped)
garlic (minced)
glass noodles - as used in Korean JapChae (or bean thread noodles)
sweet soy sauce ( or Kecap Manis)
fish sauce (adjust to taste)
brown sugar (optional)
tofu (firm)
carrots (julienned)
roasted sesame oil

Instructions:

Prep the Glass Noodles (if Using):

1 Cook 2 packs of bean thread noodles in boiling water for about 2-3 minutes. I'm using the thick bean thread like they used in Korean Jap-Chae. This depends on what kind of bean thread you will use. If you are going to use the regular vermicelli noodles, you can simply soak them in hot water for about 5 minutes.

Prep the Extender:

Soak the Mung Bean overnight to make it soft. Or you can use Jicama cut in cubes.

Cook the Fillings:

1 Over medium heat, saute garlic and onions. Once the onions look transparent, add the ground beef or pork and stir to cook.

2 Add the 1 tablespoon sweet soy sauce (Kecap Manis), continue to stir fry to mix it with the ground beef. Add the julienned carrots, soaked mung beans and mix to cook.

3 Now, you can put the bean thread, cutting them into quarter to make it easy to mix altogether. Add the remaining 1 tablespoon sweet soy sauce ( Kecap Manis) and fish sauce according to your taste. You can add the brown sugar but this is optional. If you are using the sweet soy sauce, you don't need to add sugar.

4 Add the roasted sesame oil. Cut the tofu into small squares and drop into the mix.

5 Cook for another 1 minute or until the tofu is cooked and you're ready to roll.

Wrapping Tip:

Place the cooked fillings in the strainer and let them drain for about 5 to 10 minutes or until no liquid drips. Or you can prop the filling container and make it in a tipped position so the liquid draws at the bottom of the bowl instead on the fillings.

Cook the Egg Roll:

1 Preheat oil to 375° F. Combine flour and water in a small bowl.

2 Lay out one egg roll wrapper with a corner pointed towards you. Check the images below on how to wrap the egg rolls.

3 Place 2 tablespoons of the filings in the center. Use your finger to spread a little bit of the flour mixture along the edge.

4 Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).

5 Fry the egg rolls until golden brown and crispy on both sides while turning them occasionally. Serve with your favorite dipping sauce.

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