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.
For those who Want to Use the 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.